Review on Ultimate Precision: Chef’sChoice 290 AngleSelect Hybrid Knife Sharpener – 15 & 20-Degree Diamond Hone, 3-Stage, Black by Jeremy Black

I'm 70 years old and have been playing with various knife sharpening systems, Arkansas stones and whatnot for 50 years. Recommended to me by my friend Louise, I bought one and within 20 minutes all my kitchen knives were razor sharp, maybe even sharper than ever. I have a fine collection of modern and vintage carbon brands from Sabatier, Thiers-Issard, Zwilling-Henckels and more. Read the instructions for use carefully, especially which knives meet the Asian, narrower standard, and which meet European and American standards. What I particularly appreciate is that the edges this product gives my knives last a lot longer than the edges I sharpened on a stone or ceramic tool and then finished with steel. This thing is way above everything. It's important to wash and dry your knives after each use (don't leave them in the sink), and three or four strokes of steel will keep the blade sharp for a long time. Brilliant product. As a lifelong student of this subject, I'm frankly stunned.