Review on 🔪 2021 Newest Model: Kitchen Knife Sharpener - Beveled, Polishes Dull, Serrated, and Standard Blades & Chef's Knives - As Seen on TV by Eric Wright

Received a few months ago. I ended up using 2 quick release clips and a pad to securely attach it to my dining table. When I started it was almost addicting. You should feel resistance friction. You can feel where the sharpener is cutting and where the blade is already sharp and just glide. If you can get a sale from but at a tip, you're there. Don't apply strong pressure, just slide the blade smoothly and steadily as you move. All 2 sharpeners leave burrs on the knife edges. For the final touch I use a fine grit sharpening steel. Almost razor sharp edges on all my knives. Remember that consistently pulling until the friction feels like you're selling from handle to tip is key. I started with an oil bar as a kid and 50 years later this is my favorite sharpener. A dull knife is useless and much more dangerous than a properly used sharp knife. Highly recommended by a 50 year old knife maker.