Review on 🔪 SHARPAL 119N Diamond Knife Blade Sharpener (1200 grit) for Professional Chefs - Kitchen Sharpening Stick Rod, Honing Steel (Diamond Coated, 10 Inch) by Peris Auditore

Replaces an old worn carbide steel sharpener. Too late, so my transition to knives was in dire need of a good sharpening. Sharal119N is the basic kitchen sharpener. It's heavy and could be used as a weapon, and I had to drill out the knife block a bit. 9 3/4" shank, 5" grip, .470" uncoated and .477" carbide shank. So it has a 0.0035 inch grit (nickel?) carbide matrix applied to a steel rod. Medium-light abrasive. It easily sharpens knives in good condition with just a few light strokes. It will work for dull but undamaged knives. but it will take a few minutes to re-sharpen the blade. I would not recommend this for damaged knives as the grit is insufficient and hard work on the bar can reduce its lifespan. To be clear, this bar, like all carbide bars, is actually resharpened. The cutting edge and amount depends on the pressure used and the number of strokes. This is not for sharpening anything other than ordinary knives, lawnmower blades, secateurs, etc. This is not for over-sharpening expensive knives. This should be avoided. However, home cooks will find that their utility knives are always sharp. This is quite adequate for knives that cost less than the sharpening steel itself. It does have some minor flaws. You can't see it or the board, but you will notice when sharpening as the blade will snag or snap. Just twist the rod a little and keep going, but if you sharpen too much it will be a kiss of death. My reasons for choosing the Sharpal were that it's round, the right length and I have a lot of experience with carbide sharpeners in the kitchen. , the only place it's ever used.