2 Stage Hand-Held Sharpener (2922)

Excellent quality though a bit expensive. Fully worth the extra, it's German made and will last longer.

As like German make knife I purchased this product pressuming made in Germany but actually it is China make. There was no mention of China make .

Easy and fast to use. Gives the knives an excellent edge that stays sharp during busy days.

Great sharpener. Sharpens knives fast and easy. I have two...one in each house. Can't have kitchen knives without this sharpener.

Satisfecho

Love this knife sharpener. I honestly did not expect it to do much as my knives are -were- quite dull but my brother in law said he was very happy with his so i gave it a shot. So easy to use, safe to use too. My knives are not professional-knife-sharpener sharp but they cut alot better than they did. I totally recommend this product.

A sharpener can quickly destroy knives and scissors if not used properly. If you have little experience with sharpeners, I'd suggest watching a few how-to's from *reputable* sources. If you have expensive knives and even if you don't, buying a cheap knife to use as a trainer wouldn't hurt and may save you some grief later. Important to train on a knife made from the same material as your knives - stainless or carbon steel. When most kitchen knives are used in their swim lane and in a typical household vs commercial use, sharpening is rarely needed. A honing rod is often included with knife sets. You'll use the honing rod to to keep the knives performing well the most of the time. *Important* to check with the manufacturer for the correct type of honing rod - ceramic, steel, diamond, etc. Honing rods won't abrasively remove steel to the degree that sharpeners will. Negligible. They simply align the knife edge. The edge of a knife will deform over time. Common in softer stainless steel knives. Knives that use harder carbon steel can micro chip. These things can be seen under magnification. It is often this that results in the feel of dullness. When you do need a sharpener, this one is excellent for a sharpener *of it's type*. Safe to use, effective, almost fool proof. Those knowledgeable about knives may recommend using a whetstone or a sander. They're not wrong. That said, whetstones and sanders require set up, a certain amount of technique, patience and attention to detail. Less a task than a craftsman-like skill. There are still many knife sharpening businesses for good reason. Note that there are at least three versions of this. One for carbon steel knives and another for stainless steel knives. There's also a combo version. Important to use the right version which will also provide the correct angle at which your knives should be sharpened. Definitely read through the manual and/or reach out to the manufacturer for care and cleaning instructions. Side note: if you have the budget, take a look at some of the better American made chefs knives. Benchmade, Kramer (made in the US and Japan) and others. We have some of the best blade smith's in the world and yes, you'll pay for them. Worth taking a look.