Longzon 4-in-1 Knife Sharpener [4 Stage] with a Pair of Cut-Resistant Glove, Original Premium Polish Blades, Best Kitchen Knife Sharpener Really Works for Fruit and Steel Knives, Scissors

Great buy for the price!! It works with all my knives, and it is really easy to use. Plus, I love the fact that it comes with gloves.

The Longzon 4-in-1 Knife Sharpener is an outstanding tool for keeping your kitchen knives in top condition. It’s sturdy, simple to use, and extremely effective at restoring dull blades to razor-sharp precision. The four-stage system covers all sharpening needs, from repairing damaged blades to fine polishing, and the included glove makes the process safe and worry-free. If you’re looking for an affordable, high-quality sharpener that truly works, this one’s a winner. Highly recommended for any home cook who wants sharp, reliable knives without the hassle or expense of professional sharpening.

I've gone through so many knife sharpeners that my knife, misc, sharpener drawer is hard to close! As soon as I KNOW this gadget works better (anything should) than all I've tried in the past, I'll toss the others. I've bought the little camper type sharpeners that look like a joke but price isn't however, the little orange buggers worked fantastic to sharpen! As far as the other sharpening utensils that are shaped much like this one, I've bought, used and have in my drawer now were worse than all the others. Now, I stated it's shaped like, not it works like. This particular sharpener has been great on sharpening my knives! They were in worse shape than I thought! I cut myself so yeah, it gets them sharp! I even sharpened my serrated knives, don't go do this if you aren't familiar w/the tricks to successfully do it though! I sharpened my set of serrated knives which were my mom's and now mine, they weren't expensive at the time they may be better grade knives than many others at this point in time. After using the traditional knife sharpener, I use it to run the side of rounded parts next to the serration, i.e., placing rounded portion between each serration in sharpener as if sharpening itty bitty knife. Only run each serration couple of times depending how wacked they are. It's time consuming but boy were they SHARP! I did cut my forefinger like a razor ran over it while checking to make sure I got a serrated area, ouch! Wow, what great steak knives! Now only last thing I must do is find out how to use the scissor sharpener! That in truth is the #1 reason for buying this PLUS I do/did need a much better knife sharpener not to ruin my expensive gourmet type knives that were left w/estate I bought! Happy cutting. Great price to sharpen all your knives you depend on. Only reason didn't give 5 is not sure about scissors yet, will edit if it does as well as knives, promise. Update 7/25/25: I always keep my promises albeit sometimes a bit late but always for a good reason. I forgot. I have finally gotten to use the scissors sharpener and it does in fact sharpen scissors better than any other sharpener I've tried...ever. Now that I've stated that, I have to say that almost all my scissors are dull as door nails (what's a door nail? well dull anyway). I was doing so well at this too but then I got stupid and realized I don't know a darn thing about which side of scissors should be sharpened and which side should be left the heck alone. Therefore ending up sharpening both scissors' sides has caused me to whack them out beautifully, that means I'm trying not to cry for my stupidity. I will have to get on videos and see the correct way scissors are even designed and what side is the one to be sharpened. Due to the quality of all the other sharpening I've done with this item, I know it's my own judgement error, my own fault for not realizing scissors have only one sharp side that connects with a duller side to make the correct cut. I am totally guessing! However, I feel my guess is spot on because when I had sharpened them before all was good. Then I got amnesia and screwed up what should have been left sharpened the first time. Advice: DO NOT SHARPEN ANY SCISSORS OR KNIVES UNTIL YOU UNDERSTAND WHICH SIDE SHOULD BE THE SHARP SIDE. Just a moment of clarity through my puddle of tears having to say good bye to so many cheap scissors. It might be best for me just to buy $1 scissors from now on out. However, I have some super expensive gourmet type knives that had been part of the sale of the condo and lucked out and didn't screw them up! Thank goodness, the sharpener works even for my simple minded way of trying to recall what side is up and sharp so: SHARPENING KNIVES IS A PICNIC with nice sharp utensils and no ants, life is beautiful.

Buy it! I have suffered for years with dull knives. I have used a stone and a sharpening steel and neither ever sharpened my knives like this sharpener. It is easy to use and it really does the job; cutting tomatoes, meats, vegetables has never been this easy for me.

It works as expected. It sharpened the super cheap knives with ease. The hard German steel knives took more passes, but it still works. This is a good alternative to a sharpening stone.

It’s okay. Not amazing, not terrible just kind of in the middle. I like that it has different slots for sharpening, restoring, and polishing. It’s easy to use and pretty beginner-friendly. Plus, it comes with a glove, which is a nice touch for safety. For regular kitchen knives that aren’t too damaged, it actually does a decent job. BUT, it’s not a miracle worker. If your knives are really dull or higher-end steel, this thing struggles. And it doesn’t do much for serrated knives or scissors (even though it claims to). Also, it’s pretty light, so it tends to move around unless you hold it firmly with your other hand. So yeah, it’s good for quick maintenance, but don’t expect pro-level sharpening. If you’re just looking to keep everyday knives in check, it’ll do fine. Just manage your expectations.

It does the job. My knives don't get the same razor edge that they got from the factory, but they do get plenty sharp with this tool. Maybe it's for the best, since putting a razor edge on it again would only mean that it would rapidly dull. This sharpener works rapidly for maintenance sharpenings. Of course, you'll have to spend more time sharpening any duller knives which haven't been maintained. I have found that I get better results holding it in the air and carefully pulling the knife through it with the other hand than the manner that is shown by the manufacturer. If you use it in the way that it is shown by the pictures, it's really easy to use too much force pushing downward on the knife. I made this mistake, and it ended up slightly damaging the knife's edge. The excessive pressure caused the tool's blades to scrape little pockets into the knife blade's edge, as if the knife were slightly serrated. The problematic pitting is disappearing over time, with usage and resharpenings, but I did want to mention this potential issue so that others would be warned against using heavy downward pressure. Don't push down on the knife at all. Let the tool do all of the work. That's how it's designed. I thought that I could get faster results by putting some muscle behind it, but it backfired. I would certainly recommend this product and I'm about to purchase my second one. It's incredibly fast and convenient. One more word of advice, and this applies to all sharpenings with all sharpeners, is be sure to wipe and rinse off all of the metal shavings from the knife after a sharpening. You shouldn't be getting any of that metal in your food. I always make a point to additionally rub the sharpener out with a toothbrush and to rinse it a little too, so metal particles do not get into the drawer that I store it in.

If you own lots of expensive knives, you need this machine. The more you own, the more you need it. If you have invested a decent amount of money in knives, it's a good bet you did that not just for how nice they look, but for how sharp they are. Consider how much their value diminishes with a dull or even slightly dull edge. Most people don't even know what sharp is. After the initial factory edge wares off, they never feel that super clean slice of a tomato again. That's why some people buy serrated knives, to cut tomatoes. That's crazy because serrated knives really don't cut well and a razor sharp knife does, they just can't get back to that razor sharp edge, not on their own. No matter how much I tried, I could never duplicate that factory fresh edge for myself. I didn't have the skill to pull it off, even if I had all the tools for sharpening, the steel, the crock sticks, the wet stones, I tried but failed to shave hair with my kitchen knives. That was until I bought my first Chef'sChoice model 120. Instantly I became an expert sharpener and found myself offering to sharpen any of my friends and family's knives too because I hated seeing them struggle with dull knives. If you cook, and you like quality gear, like sharp knives, then you have a real treat coming. This is one of the best things you will ever buy. It's half the price of one good knife but it will keep all your knives razor sharp. Once you have the shape of the edge down with the first wheel or two, all you need is the last wheel on the right to touch it up once in awhile and from then on, that's probably the only wheel you will need to use on your knife. Good knives only need sharpening once or twice a year. The key is using a great quality blade with a decent cutting board like wood or soft plastic and stay away from cutting into bones except with your one and only boning knife. Fish bones are no big deal but the other types can mess up a nice edge fast. Also, keep the uneducated away from expensive, sharp knives, give them something else to use. This is very important because it only takes about 3 seconds to ruin the edge on a good blade. I have owned the Chef'sChoice model 120 for about 12 years and love it. I bought this 15 Trizor XV for my Japanese knives. They come with a 16 degree edge so this model is better for them. I have changed all my kitchen knives over to 15 degrees now and I like it even better than the original 20-22 degree German edge. It makes a big, very noticeable difference when slicing just about everything. I keep my folding pocket knives at 20 degrees because they need to hold up to much tuffer chores working outdoors. Some people claim that a machine like this can't produce the ultimate sharpness of large Japanese wet stones and 15-30 minutes of sharpening. That may be true. It's a totally different approach to the task at hand. I believe I can get a more perfect, slightly sharper edge if I took 30 minutes per blade and slowly stroked the edge to sheer perfection of wet stone treatment. Sometimes, when I have nothing to do, I still like to play around with wet stones but 99% of the time, I don't find it worth it. I can get such a sharp edge in about 5 seconds with the Chef'sChoice machines that it's not even close to deciding witch system I'll use almost all the time. Comparing the two very different techniques is comparing apples to oranges. One way is results in a near perfect edge in less then 10 seconds and the other maybe gets you a slightly sharper edge but maybe not, but it will take several minutes maybe 15 or more to get similar results as I can get with the Chef'sChoice system. Don't listen to reviews that say this will ruin you blades. It won't. No more than any system will. It's all up to you. Do you want to read the manual for five minutes so you learn how to use this thing or just wing it. It has the power and the discs to destroy a blade in seconds if you don't know what you are doing. But, It's so easy, a child can use this thing. You just need to take a minute at first so you know exactly what to do. Practice with cheap knives first and get your skill level up to the job. Once you do that, your good forever but like anything, if you want to pay attention and get really good at it, you can always improve what you're doing. Once you have your edge right, the only disc you need to use is the last one on the right. It is like super fine, basically polishing the edge to super sharpness. It's almost all I ever use and if you wanted to, you could run you very best knives through that last disc every day, without any significant ware to your blade. Knife sharpening is mostly about consistent angle and nothing provides fast sharpening with a consistent angle than Chef'sChoice. I told you it will be the best thing you ever bought. That applies only if you really, really care about quality gear, sharp knives and the ability to always have razor sharpness to your expensive knives. Once you learn how to use this, and it won't take but a few minutes, you'll love it. The more quality knives you own, the more you will appreciate a device like this. It's so easy and so fast, the price is like nothing because it will restore all your expensive blades and probably outlast you. My first model 120 is right here working fine after a dozen years, but this new 15 Trizor is even better, faster and it's the exact same price I paid over a decade ago for my 120. Good luck.