1026108 3-Stage Adjustable 14-24 Degree Professional Knife + Scissor Sharpener Black

This is a very, very effective sharpener. I’ve properly sorted out all the knives in our Joseph Joseph rack. The fact that you can choose the angle to match as closely as possible the blades you have is a super useful feature. Then honing them has properly restored ours to great condition.

Works well. Easy to use. Good price.

Two years ago we bought a full Cangshan block set of knives. I already had a 16-degree sharpener for Asian knives but wasn't really happy with it. I figured I'd get the OEM version since they put their own name on it. Let me tell you I was not disappointed! I set the dial to 16 degrees and did five pulls on the coarse whetstone, followed by five pulls on the fine whetstone. To say the knives are razor sharp is an understatement - my Cangshan blades are as sharp as when I first unboxed them! I'm super, super happy with this purchase! The tool is nice and large, has a comfortable grip, and the large amount of rubber on the bottom means you don't have to worry about it slipping. Note that you have to hold it in your left hand and pull the blades with your right.

We have a set of entry level Zwilling Henckels knives (the blades are from stamped, not forged, stainless steel). An excellent entry level set but they tend to lose their edge a bit quicker than the higher end forged knives. The Cangshan adjustable angle sharpener brought all of them up to very good sharpness within a few minutes. Heading forward - a weekly 1 min tune-up will likely keep all of them in excellent shape !

As an admitted cutlery fiend, I’m here to confess we have three knife blocks filled with exquisite knives. If you love great cutlery, you may decide not to fill your block with a perfectly matching set but with the best individual knives for specific needs. Thus, we joyfully own knives from Wusthof, and Henckels and Asian names including Mak, Global and Shun, including their Kaji line. I’m a newcomer to Cangshan and very impressed, especially with the TC line with Swedish steel but I also own their knives using the exact same German steel as Wusthof. So let’s discuss pull through sharpeners below in detail: I own two electric Chef’s Choice sharpeners, one Asian-edge Chef’s Choice manual, and two Wusthof manual sharpeners. As you likely know, what’s unique with this very well priced Cangshan model is its ability to change the angle setting. Cangshan knives arrive new sharper than any other knives I’ve owned other than Mac. They are truly superb out of the box, even besting the Shun Kajis that cost several times the price. Like Shun, Cangshan uses a 16 degree angle and that’s why I bought yet another sharpener. The disadvantage here is that you can “only” adjust in two degree incremements. This is perfect for some brands including all recent Wustof’s that employ a 14 degree edge. However, many other Asian brands including Global and Mak use a 15 degree angle so I’m sticking with my Chef’s Choice for those. By the way, I think of this type of manual sharpener as the easiest way to hone knives and I prefer it even to my excellent ceramic honing rod. What honing does is gently puts the burrs back in alignment. Thus, if you do this once every several cooks, depending on how soft or hard the steel of the knife is (Rockwell hardness), you will only very rarely need to use the left side more aggressive sharpening mode. Lastly, if less neurotic than me, this model will do fine with 15 degree edges. I’d recommend using the 16 degree setting. You’ll know right away by testing on tomatoes or paper if the edge is as sharp as you deserve. Remember that when pro chefs use a steel to hone, they can never hold an exact 15 degree angle anyway.