🔪 Effortlessly Sharpen Your Kitchen Knives with KitchenIQ's Angle Adjust Adjustable Manual Sharpener Review

After 11 years we realized that the good Wustoff knives we got as a wedding present needed sharpening. It took a bit of work but they are almost like new. Excellent material!

A former skinny blader with a sharpener, I use this guy now. It works great with about 20 passes with very light pressure. I use 14 degrees for Asia and 19 degrees for Europe. Blades stay sharp for weeks!

I tried this sharpener on a friend and had to have it. It will never replace a carbon steel blade stone, but for the stainless steel knives we all have in our kitchens, there's no better choice.

I used to have a smaller version of this knife sharpener and it worked great. When I opened the box, the packaging was torn, the metal was scratched, and the screw on the panel was loose. The angle adjustment works and the cheat sheet is helpful.

The product seems to be working. In the instructions, unbranded kitchen knives are at a 17° angle. 17° is not one of the listed options. Instead, I had to repurpose kitchen knives into 18s. It's ok, but the product doesn't match the instructions. Diamond-rough sides cut slowly, as do thin ones. This is more of a maintenance item and should not be used to sharpen a full knife. Instead, I would recommend the Lansky Clay Stick.

Sharpening stones can have their uses (shaping or serious work) but the whole process takes too long and requires more skill and practice than I need to master achieve good stable results. It's very easy and gives a nice sharp edge. Diamond coated inserts should hold up well and the thin ceramic edge is great. Ideally there should be one in between, but that's ok for the price; If you need to use the course, it just takes a little more time to delete it. I would never have bought whetstones or…

I've tried sharpening my knives with steel like professional chefs, but while I felt like I knew what I was doing, my knives knew better. When the mushrooms started falling apart when I cut them, I looked at Revain and found this. It has a preset adjustable angle and the trick is to run it across the sharpening surfaces at a 90 degree angle. With my knives I had to re-sharpen the edges that I messed up, so it took about 10 times longer to get them back to the right angle. Now they cut mushrooms

A knife is only as good as its edge is sharp and cared for. An inexpensive $25 Victorinox chef's knife with a blade in good condition will be much more valuable and useful in the long run than, say, a $200 Wüsthof with a neglected blade. If you cook a lot that requires you to cut or slice and/or you have a lot of knives (especially expensive ones) that are important to you, you need a sharpener. . While most knife manufacturers use the same angles, some blades, such as B. Japanese Santoku…