KitchenIQ Angle Adjust Adjustable Manual Sharpener

Stay away from this thing, and for god's sake do not put your knives through it. My wife bought me a lovely set of Global Knives, of which I have many already and know how to maintain them using a whet stone and iron. I found this and thought I'd give it a go. It eats knives. Having passed my knife through it at the proposed angle, using their method, my knife lost a full layer from the blade and now has ridges and teeth and notches taken out of it.If you have run of the mill knives this might be perfectly fine, as you could change them at any time, but on a professional knife that costs £100+ I'll never touch this thing again.

La parte de carburo no es lo suficientemente dura para afilar rápidamente el cuchillo, y la parte de cerámica es demasiado fina y le toma mucho tiempo pulirlos.Claro que sí te tomaste el tiempo para hacer correctamente ambos procesos el resultado es muy bueno

Puts a good edge on blades, and comes with a handy reference for angles if you've forgotten the angle on your brand name kitchen knives. I use it on my Benchmade pocket knives as well, but have to remove the scales to get the blade all the way in, but it still does a good job on that too.

A knife is only as good as how sharp and well maintained its blade's edge is. An inexpensive $25 Victorinox chef's knife that has its blade well maintained, is much more valuable and useful in the long run than say, a $200 Wusthof whose blade is neglected. If you do a lot of cooking that involves chopping or cutting and/or have a lot of knives (particularly expensive ones) that you care about, you should have a sharpener.One of the most attractive features of this sharpener is the selectable edge angle. While most knife makers use similar angles, certain blades, like Japanese santoku chefs knives, use very fine angles, or are only ground one one side. Unless you are a pro with a sharpening steel, this sharpener's selectable angle makes maintenance of exact angles a cinch.Many consumer grade kitchen knives use a larger angle (>20deg), with a consideration for the common consumer that doesn't maintain their knives. This allows for durability and redundancy, but it also sacrifices how well a blade can cut.The Edgeware's angle selection can allow someone to either maintain the manufacturer's edge, or to customize their blades to have finer, sharper angles (with some increase of making the edge slightly more brittle). Conversely, particularly for pocket knives carried every day, I use a larger angle for improved durability.I'm very happy with this purchase. The large grip makes it hard to hurt yourself while sharpening and honing a blade, while making it easy to keep stable while you run the knife through. If you're considering buying someone a nice knife as a gift, consider getting them a nice sharpener too.

I have 3 of these units now. In the house for knives and in the shop.Fantastic for sharpening 2 sided planner blades. Sharper than when you buy them new.

I like it, easy to use. If your blade has chips in the edge then you will want to fix those before using this. It is not just this model, all the pull through sharpeners I have used have the same issue. The ceramic and diamond inserts will just follow the knife edge of the damaged blade. It will take a really dull knife to a sharp one, however it will take some time to do so. This really works well at keeping a sharp knife, sharp.The adjustable angle is great and works. This model by KitchenIQ with the ceramic stones is much better than the Smiths version which uses carbide cutters. Carbide pull sharpeners tear a blade edge up.