Review on 🔪 Wüsthof 2-Stage Portable Sharpener (Model 2922) - Optimize your Search! by Heather Gonzales

first let me say that I am a knife maker by trade. I have been making custom knives for over 35 years. Therefore, my expectations may differ slightly from those of the average consumer. However, I bought it in the hope that my wife would find it easier to hold a sharp knife without waiting for me to do it. In other words, so I don't have to spend hours sharpening knives used as pizza cutters. The tool is well made, has a good weight and does not slip on hard surfaces. That's what he says. As for the cons, the carbide slot is not a honing tool. This is a scraper. This comes in handy when you have a really dull knife or a knife with a different blade angle and need to reset it to the Wüsthof ceramic finish groove angle. The problem is this will last for WEEKS with enough light hits not to scratch the edge of the blade. And if you use enough force to quickly remove the material, the edge will curl or "jag" causing it to curl like a piece of paper being pulled through scissors. If you know what I mean? The result is a nicked and jagged edge that appears sharp but breaks at the first real resistance, dulling the knife. And that regardless of how hard you pull it through the ceramic slot. In fact, it only makes the situation worse. Just a few tips from someone who has spent thousands of hours sharpening fine knives. Get good bricks and learn how to do it by hand OR buy one of those systems that will set the angle for you and get it right. Because angles and texture are all in one sharp tool. The closer the edge is to a total of 45 degrees (15-20 degrees on each side), the more pressure it takes to cut something, but the edge will last a lot longer. The closer the overall angle is to 20 degrees (10-15 degrees on each side), the less pressure is required to cut, but it will dull faster for the same job. Makes sense right? On knives of dubious quality, a steeper angle approaching 40 degrees may not cut as easily, but will last longer. The thinner the finish grinding material, the longer the blade will last. With cheap knives that require a lot of sharpening, it's not that important, but extra time. But if you have good cutlery, it's worth taking the extra time to finish sharpening the blade. It keeps the blade longer and makes the job easier.