Review on 🔪 ProntoPro Hone Manual Knife: Fast, Precise Sharpening for Euro-American and Asian Style Knives - Diamond Abrasive, 3-Stage, Black by Eddie Pollard

This sharpener will appeal to both novice and experienced cooks. I have a large collection of European (Henckels & Wustof) and Asian (MAC) kitchen knives and I want them to be very sharp for ease of use and safety. I also have a large collection of manual and electric knife sharpeners that I never use because 1) they don't make knives particularly sharp 2) they take a lot of time and skill to use 3) they don't work on both Asians and Asians work and European knives and 4). They are large and kept in a closet. I've tried Hand Stones, CrockStick, Accusharp, Chantry, Fiskars Rollsharp and at least 3 previous Chef's Choice manual and electric models for over 25 years and this one works just as quickly and easily as all the others. Also, it costs 1/3 the price of some electronic devices and works with both Asian and European knives. The last chef's choice I have is the 120 model and it works well with my European knives but you have to be quick with the coarsest of grinds. Steps, otherwise you'll fall into a ditch near the bolster. And 120 only works for euros. I've recently fallen in love with MAC knives from Japan, which are so hard they stay sharp longer than my Henckels, but the recommended MAC Rollsharp couldn't remove the micro chipped blades from years of use. Rather than buying a specific electric Asian or Asian-European model from Chef's Choice, I did a little research on this model and other brands and bought it as a gift for a relative who was remodeling her kitchen. I tried it for Christmas and I liked it, she tried it and liked it, her mother tried it and liked it. I've since donated or recommended four more knives to friends and family whose knives I sharpen on my Electric Model 120 every Thanksgiving or Christmas. Only rave reviews so far. including several Chinese cleavers from Shun and carbon steel, and it still restores the protruding hairline edges on my much-used MAC 8 1/2" chef's knife. Now I can cut ripe tomatoes and crusty bread without the serration because the blade is very sharp Small, it is kept in a drawer for easy access Sharpens both sides of the blade in both forward and reverse directions It is easy to use but please read and follow the instructions Unlike some sharpeners moderate pressure is recommended (3 to 5 pounds, use a kitchen scale to get a feel for it.) One reviewer of the Asia-only model 463 said he liked the Minosharp ceramic roller sharpener much better because it had the Chef's choice is because he uses flat diamond blades instead of double-sided rotating cones like Minosharp The older and less expensive handsh Chef's Choice sharpeners use diamond-coated flat blades, but the 4643, 463, and 464 use double-ended skittles like the Minosharp and Rollsharp, but Chef's Choice skittles are made of diamond-coated metal rather than ceramic. The downside I found with this manual model is that it takes longer to sharpen a very dull knife than an electric knife and it ended up sharpening every knife I tried, no matter how dull, angry, sharp. Just keep sharpening in the first step until the paper tears, then finish with the second step. Not suitable for Japanese knives with a thick, single-edged blade. Chef's Choice sells over a dozen hand sharpeners, the older ones are cheaper but they don't work as well as the 4643, 463, or 464.