Good knives can be a great investment, how sad to see it wasted on a cheap sharpener. I once had a villain who gnawed at the blade's irreplaceable metal, trying in vain to gain a decent advantage. Now my chef's knife is so sharp that I no longer use a bread knife to cut homemade gluten-free bread; A smooth edge creates less crumbs. It was a test by America's Test Kitchens that led me to this product and I have no regrets. The guide clearly shows how to convert a 22° blade angle to a 15° blade angle, which is now more commonly used.
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