Messermeister Ceramic Knife Sharpener 12 Inch Review

It works but it's not what I paid for. Someone I know bought the same thing from the same link and got a completely different, much higher quality one. At first I was confused because there wasn't a stamp anywhere on mine and when the handle started to fall apart I realized it was a fake. Don't buy here or make sure it's labeled unless you're going to return it immediately before it starts to fall apart.

Well I learned from a really good knife blog that a lot of the time your knife isn't really dull if it's not cutting - the blade just curves. If you stick it in a sharpener you're removing the steel and wearing down the blade that shouldn't be there. What you need is this kid to align and straighten the edge of the blade. Since I found out about it (from a kitchen knife guru, see his blog) I have used this tool many times and it has brought me so much joy to use my Japanese knives. The big one…

I was told it would be a much better bargain if I bought it than metal. I read about this and found that ceramic can also easily sharpen and straighten the edge which only regular metal can. It costs a bit more but I like the idea that it can also be sharpened which I thought metal knives would do but they don't, any improvement in how well a knife cuts is based on an improved edge. So you get both items at once. Ceramic can wear down over time, metal certainly not, but I bet it lasts a long…

It's July 2020 and today I definitely received a brand new ceramic grinder from Messermeister. I already put the wand in the knife case. But I've attached a photo of the package it came in. Not sure if these are 'fake' complaints but my product was in a sealed box. (Revain's return procedures are pretty straightforward too, but I'd get flagged as well) Anyway, I haven't used the rod yet, but as a professional chef I really liked the feel of the rod. It is durable and has a great length…

This is good "steel" for keeping a new knife sharp. If you have a bunch of old ones that are boring as hell, this probably isn't the best option. He'll sharpen dull knives, just be prepared for a lot of passes, weeks. This is a very thin cut in steel. I bought it because of its length. This is really necessary with steak knives. Not a steak knife, but a knife that can cut steaks from a piece of beef (blackened ribbed eyes, yum!). I clean it with Comet when it stops sharpening, fine ceramic…

I was cautiously optimistic about this as I never liked the cheaper steels I had before. But so far I'm very impressed. I own a number of mid-range Japanese knives, including the Tojiro, Shun, Yoshihiro, and Globals, and back them with waterstones, which is often very cumbersome. That being said, however, only 3-4 hits on each side gives a flawless advantage (except for one of my globals, which for some reason doesn't seem to be responding at all). It is important to note that this is a…

Excellent ceramic sharpening steel. This should be for those with decent knives. I used relatively dull knives and after about 50 alternate strokes on each side they had a razor edge. Conventional steels break blades with high hardness. Learned this the hard way. Claimed grit is 1200, but grit may vary. For reference, it's smoother than my King 1000 stone and much, much rougher than my King 5000 stone, giving the edge a specular finish. This destroys the 1200 grit so I usually start with this…

Compared to other ceramic sharpeners, I chose this one because it is 12 inches long. If you have serrated bread slicers between 10 and 12 inches, or a larger chef's knife over 9 inches, I think this will be helpful to you. For those who have real Japanese knives with a hardness above 60 Rockwell, a ceramic sharpener is a must. ADVANTAGES: 1. Very comfortable handle for a secure grip. 2. The rod comes with a plastic sheath, so you don't have to worry about throwing it in the knife box without…