Review on ChefsChoice AngleSelect Sharpener 20 Degree 100 Percent by Chris Rigsby

Everywhere you look at their marketing materials they say the blades on this thing are "surprisingly sharp". It's not hype. I sharpened a very good Friedrich Dyck chef's knife, two handles (for carving and slicing fillets) and a cute global santoku. and they're all like razors. Santoku knives, paring knives, and filleting knives have a 15-degree blade for finely slicing and slicing light-colored vegetables and boneless meat. Now I can slice open a chicken breast in one fluid motion - it's crazy! The chef's knife has a 20 degree blade because I use it for slicing bone-in chicken and other meats, as well as tougher, fibrous vegetables. It's actually a bit intimidating how easy it is to chop and slice with a sharpener. Using the sharpener is fun and easy if you just read the instructions. The plastic guides ensure the blade arrives exactly where it needs to be and at the right angle, requiring you to work hard to get it turning. I also like that I can only use the last "stripping" wheel to upgrade the blade. It costs a few bucks, but your knives get better every time you use them, which makes them very valuable to me.