🔪 Enhance Blade Performance with SiliSlick 2 Stage Portable Knife Sharpener Review

This is the second of these wonderful sharpeners that I have purchased. They are simple and effective. Very good product.

got it for my restaurant and works great on a bunch of chefs knives and also my japanese knives, to the point of sharpening the fingers, great tool

I'll take that with me to the forest. Works great, wear little. Sharpened everything from small knives to machetes. Leaves about 1/16 inch intact on the back of some knives, I don't care. Unreservedly recommended.

Ideal for sharpening kitchen knives in seconds. Clean the ceramic side when it turns black with detergent and a dish sponge. Guide the knife through the carbide side and 5 times through the ceramic side with light pressure. Only use the carbide side for very blunt knives and the ceramic side to mend sharp knives. Whip your knives when you're done

Works well. The carbide notch is an improvement over most of these, which only have rough ceramic for serious touch-up needs. I don't understand what the flanges on either side of the tool around the gap are for. This prevents you from fully inserting a small pocket knife for the full way. Part of the blade has not been sharpened. Well, a sharpener can easily remove those plastic flanges if you have a lot of small pocket knives to sharpen.

Who won the match first? orange or yellow? We need small portable pocket sharpeners. Apparently they either roam alone or are borrowed. We saw two very similar products at Revain and bought several of each. Our clear favorite is yellow. Look closely at the (dark) carbide end of the sharpener. On yellow a deep and powerful V-crossing. Orange has the carbide set so deep that it is practically invisible and of very limited use. I order more yellow.

Good product for the price - like the small size and simplicity. I would recommend that the supplier provide a brochure (or video link) detailing recommended use and grinding technique. How to use a sharpener is pretty obvious to most people and I know there is a wide variety of knives and steel grades, but some general usage guidelines would be helpful when sharpening kitchen knives. There are two types of whetstones - is this a two step process? Which one do I use first or is it for a…