Review on Lemiyoo Sharpeners Professional Sharpener Sharpener，Quickly by Robin Williams

Any chef will tell you that a sharp knife is a safe knife and a dull knife is dangerous. It is therefore important that you sharpen your knives regularly or invest in a good sharpener. Came in a box with no instructions. The slot marked "Scissors" spoke for itself, in contrast to the three marked "Ceramic", "Tungsten" and "Diamond". Luckily, the Revain page offers an explanation: diamond for repairing, tungsten for sharpening, and ceramic for fine sharpening. What is not explained anywhere is whether it is intended to be used to sharpen Japanese or Western knives. Japanese knives have a 15° bevel, western knives 20°. A quality sharpener will provide separate slots for each type of knife; There is a risk of damaging the bevel of your blades when using this sharpener. To test Lemiyoo, I brought along a couple of knives that I keep very sharp and use regularly. I checked all three slots carefully and then cut a little. The blades didn't feel very sharp, didn't cut cleanly through the sheet of paper, and barely cut through the tomato with great skill without crushing it. But they wouldn't be able to cleanly cut the fat and gristle off some chicken breasts. I sharpened them with my regular Chef's Choice sharpener and they worked perfectly again. This sharpener looks cheap but that's not a big deal as these devices only last a few months of regular use and then need to be replaced. If you just want to sharpen your burr-free steak knives to an acceptable level, this will work. But it doesn't work for chef knives. If you have a mix of Japanese and Western knives, this is definitely not for you.