
Most sharpeners like this one have carbide blades for the main side and ceramic blades for the thin side. This one has two ceramic stones and no carbide cutters. For a really dull knife, it's better to have carbide. But they are much cheaper and work well. I use them on my fillet knife every two or three trout I clean and they work well. I had one of these as a precaution when one of the bars broke. I started to "sharpen" the knife before realizing I was just trying to "cut" the already broken end of the ceramic rod. It ruined the blade of the knife and made me work hard. If you're looking for a carbide-tipped sharpener, check out Smith's CCKS Two-Stage Knife Sharpener for a little more money.

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