🔪 Enhance Your Sharpening Skills with DDF IohEF Sharpening Professional Double Sided Review

I watched a 5 minute video on YouTube and decided to try it. My wife is very happy with the result, her kitchen knives have never been sharper!

If you like sharp knives, buy this stone. Good quality and keeps my knives sharp. I hate dull knives when I'm cutting food in the kitchen. I use it under a faucet with dripping water to keep the stone moist and it works great. Follow the instructions or search the internet if you want to learn how to properly sharpen a knife.

Ideal for sharpening kitchen, hunting and multifunction knives. I spent about 15 minutes on a knife. The rubber base tends to slip a bit and using water instead of oil is different, it seems to work as intended. Cherry tomatoes no longer need to be mashed with a kitchen knife, they cut so thin now.

I cook so much (pandemic) that my knives get dull and even dangerous. This sharpening stone and guide are very useful and have extended the life of my knives. The guide is the right angle for sharpening knives. There is something meditative about the constant work of grinding a knife on a whetstone that is satisfying, and the results confirm that feeling.

Gave this to my husband for Christmas. He likes it very much. He said it was made more for kitchen knives (a rookie mistake on my part) but he still likes it and often sharpens my kitchen knives for mine. It annoys him a lot, but once you get the hang of it, it works really well! Next time I'll pay more for one that's a little easier to use (and maybe not made for the kitchen).

This thing is cumbersome to use. The corner lead they give you is a joke. It won't help at all, believe me. The only way to really use this thing is with about 6 months of practice and dedication, which I don't have. The silicone base doesn't hold the thing at all either, it slides all over you. You'll need a block of wood for the base or something heavier because that silicon thing won't cut it. The stone itself seemed good, but very, very thin, intended for knife sharpening, not profiling.

6000 grit is great for touching up and/or preserving the edge of the average chef/kitchen knife. I wouldn't go from 1000 grit to 6000 grit and be done with it, but at least on the cheaper knives, I did it last week due to lack of time. Now I know I can do 10 passes of 1000 grit and 5-10 passes of 6000 grit in 5 minutes. not razor sharp without taking more steps but very sharp like kitchen food. I made 5-6 knives in 30 minutes. I keep the stone nice and moist during use.

I don't have much knowledge or experience with whetstones, but it seems like a decent stone. I've been able to get some of my knives pretty sharp after watching a few guides on how to use them. I would say that due to my inexperience, any lack of consistency or sharpness is likely a technical issue on my part. It seems like good value for money and like a good stone that will last you for a while. I love that it comes with a rubber base, but the angle guide is basically useless and makes it…

Whilst not a real "stone" material, it works just like the one my father had and I learned from in the 1960-s years . I saw someone write if you're over 50, that's in your youth, and he was right. I have happily used it every week since it arrived. saturate the stone; keep it moist during use; Expect to spend about five minutes on each side of the gravel on each side of the knife, yes that means twenty minutes per knife; Don't use the "corner guide" if you can't find the right angle with both…

It takes a little YouTube searching and practice to use these stones properly. One would assume that you either know how to use them or are learning to use them. However, once I get the hang of it, you can get sharp, sharp knives even with just two grit levels. I was able to play a video where the guy was holding a piece of paper and he just ran a knife over the paper and cut off part of it cleanly. If you are new to this business, it takes 10-20 minutes if not more to sharpen a knife. I would…