List Price : $40.00 Price : $24.00
Product Description
Sharpen both your Standard knives and your Asian style knives with the Wusthof 4 stage knife sharpener. The standard sharpener uses carbide blades set at 28 degrees or 14 degrees per side to sharpener your standard kitchen knives. Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade. Simply slide the cover over to Asian knives to sharpen your Asian knives to a 20 degree angle or 10 degrees per side. The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives. Stage 2 uses ceramic rods to hone the fine edge of your Santoku or Nakiri knives. Simply place the gadget on a flat work surface and hold the E-Z grip handle with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90-degree angle to the sharpener and pull down and back three or four times to sharpen. After setting the knife's edge with the carbide side, use the unit's ceramic side to nicely finish the edge. The four-stage knife sharpener measures 9 by 3 by 1-1/2-inches.
- Sharpens Standard and Asian style knives
- Hard carbide steel blades for coarse sharpening stage
- Fine ceramic rods for honing
- Rubberized base for sure grip
- Weighted to be safe and secure
Wusthof Precision Edge 4 Stage Knife Sharpener Reviews
Wusthof Precision Edge 4 Stage Knife Sharpener Reviews
| 13 of 13 people found the following review helpful:  Great Product For The Price, By Cab98 (Seattle WA) - See all my reviews This review is from: Wusthof Precision Edge 4 Stage Knife Sharpener (Kitchen) I have an Anolon knife block set which I have never been all that impressed with. While they have a great grip and weight, they were never all that sharp. In fact, from the time I brought the set home, the Santoku was considerably less sharp than the others. An older model Chef's Choice electric sharpener I bought a long time ago helped some, but not near enough. After reading a million reviews and not wanting to mortgage the house to buy a knife sharpener, I finally settled on this Wusthof manual sharpener and can not be more pleased. Just 8-10 draws through the course side and 4-5 draws through the fine side put a really sharp edge on all the knives. Since all the knives had dulled considerably, It is likely that they will not need so many draws in the future. All the knives easily sliced through paper and, with no effort, I sliced a clove of garlic literally paper thin... something I had never been able to do before. The Asian side also did an extremely... Read more 10 of 11 people found the following review helpful: Used by Pros, By Joy Bringer (SF, CA) - See all my reviews Amazon Verified Purchase This review is from: Wusthof Precision Edge 4 Stage Knife Sharpener (Kitchen) I love to cook and consider sharp knives essential. Sur la Table was having a Free knife sharpening event, but since I want my knives sharp all the time, I wanted my own sharpener. I asked the Pro what type of steel I should purchase. He recommended a very large rather unwieldy one and gave me instructions on how to angle the knife properly. I asked what he uses for the event and he had a very expensive electric sharpener. Then I noticed this little Wusthof sharpener sitting on his table. When I asked what it is, he said that's his backup for when there's a problem with power or the electric sharpener, it's very nice because it automatically uses the correct angle and has a ceramic fine finish tool as well. No contest - I bought the Wusthof and have been delighted with it. An important hint, if your knives are very dull you need to run them through repeatedly until you feel/hear the grinding against the coarse blades - you're basically putting a new edge on the blade,... Read more 7 of 8 people found the following review helpful:  very fine wusthoff sharpener, Amazon Verified Purchase This review is from: Wusthof Precision Edge 4 Stage Knife Sharpener (Kitchen) Shipped promptly. Packaging adequate. High quality sharpener that works very effectively on all knives except long slicers. You need to apply downward pressure on the blade. When you approach the end of the blade on a long knife, the amt of pressure you can apply becomes less(you can only use one hand--the other holds down the sharpener)and therefore the end of blade remains dull. SOLUTION; Have someone hold down the sharpener and position your left hand in the middle of the long blade applying pressure--result is sharp knife along entire length. What if you don't have help?--half of a sharp knife!! |
› See all 10 customer reviews...
ไม่มีความคิดเห็น:
แสดงความคิดเห็น