Smith’s 51109 Adjustable Angle Knife Sharpener - Grey/White - Adjustable Sharpening Angles - Repair, Restore & Polish Blades - 2-Stage Handheld Manual Sharpener - Kitchen, Straight & Serrated Knives

the sharpness is unreal

I have many expensive Asian knives for cooking that I will not use unless they have a perfect edge. I bought this item for two reasons first a quick sharpen that you can change the sharpening angle and second Smith's is known for making better than average sharpeners. Well the course setting does put a nice edge while the finishing ceramic seems to be slightly off and I have to pull the knives thorough from both sides of the sharpener over 40 times the get the perfect edge. For a quick sharpening this is my go to item, but for a perfect edge I will still use my sharpening stones.

Best on the fly sharpener I've ever owned. Don't expect the same results as a more precision product but it's great for keeping in your kitchen drawer to maintain the edges of your knives.

This isn't the world's greatest sharpener. But I use it for a quick keep Sharp touch up while cooking. It works adequately well and does just what it claims to do. It's a good habit to keep knives Sharp for every time you use them. This is a good option.

Sharpener works great. Sharpens knifes quick and easily

Sturdy, easy to figure out and adjust, does a better than decent sharpening, not too steep of a price tag. This sharpener did a good job with my kitchen blades, and a nice hunting blade. Serrated knives are better but trying to sharpen them doesn't do as well as a normal straight edge.

THis offers the the least expensive way I know of helping sharpen dulled edges at the correct angles. The problem is with acreage - there is only a tiny fraction of a square inch of working surface, so don't expect this to last a long time. A ceramic rod will have upwards of 10 or more square inches of working surface - but you have to know what 12 or 15 or 20 or 25 degree edges look like, and learn the technique The same for a stone. This is pretty much lay the blade in the V and pull smoothly with light pressure. All that said, Howe did your knives get so dull they need actual sharpening? My main chef's knife - a Zwilling 4-Star - is coming up on it's 25th Birthday and has never been sharpened. It has been steeled - thousands of times, and only in the last couple years have I ever used a ceramic rod - mostly to see if it made a difference (it did, a little improvement). And it still passes the paper slicing test. I am a home cook, not a professional chef, so my 25 years in my kitchen is probably equal to a couple years of pro service.

Forget about sharpening stones this is a good alternative and easy to use. The best part is that it takes up very little space. All you have to do is know the knives angle and of not they have a generic guide to help you along

El paquete venía en mal estado (no la caja de Amazon), al parecer le había caído algún líquido o algo similar. Las cuchillas de metal están oxidadas. Es una decepción, la calidad en los envíos y productos en Amazon cada vez van de mal en peor.