It's not expensive so I just expected 'ok'. I'll be honest - I thought I would ruin it by prepping every knife I have for the better quality sharpener I've researched. My knives are not "chef knives" - I have a Samsclub Members Mark Set, some Dansk, Horschner and some unnamed Specials. I take full blame for years of lack of maintenance and for deadening them all by slicing them on plates rather than a wooden cutting board. Simply apply light, even pressure, straighten, move slowly, and repeat after a few days if necessary. Feel for a really worn spot on the knife and work it gently. Incidentally, I have never bought a "better" sharpener. This is the best sharpener.
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