Review on Messermeister Ceramic Knife Sharpener 12 Inch by Lisa Norman

I was cautiously optimistic about this as I never liked the cheaper steels I had before. But so far I'm very impressed. I own a number of mid-range Japanese knives, including the Tojiro, Shun, Yoshihiro, and Globals, and back them with waterstones, which is often very cumbersome. That being said, however, only 3-4 hits on each side gives a flawless advantage (except for one of my globals, which for some reason doesn't seem to be responding at all). It is important to note that this is a combination. Whetstone/Whetstone, meaning it removes some steel from your knife with each pass, rather than just leveling. So use LIGHT pressure during use and consider using it less often than sharpening steel to prolong the life of your knives (I use mine 1-2 times a week depending on the knife).