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This is now a vintage kind of product, & there are newer things but I like this one better. I don't need the ceramic ones. When we are cooking & my wife needs a quick sharp, this one does better than any other I have tried. Stay away from the carbide ones that look similar with the 2 teeth. They grind off the steel. Those of us who use stainless steel knives for cooking should have one of these lil' things handy for a quick re-fresh of the blade. They's diamonds inside. Fast & Furious. the Coarse channel is better because it tends to give the blade some tooth so it cuts better. For my Japanese knives, which are much thinner at the edge angle, this unit is not recommended. You can spray-glue a piece of 600 grit sandpaper to a piece of glass & do a bit of stropping for the hi-carbon steel japanese blades. You can finish a blade by stropping it then on a piece of newspaper. But, for cooking, while chopping & knifing with a stainless steel knife, or a carbon knife blade that Americans & Europeans use, this old vintage sharpener tool is a real blessing, because 2 or 3 strokes & it's all sharpie again. Read full review
Verified purchase: Yes | Condition: New
This is our second sharpener of the same make and model. It is easy to use and we recommend it. Make sure to read the directions for use and follow them and you can mess up your knife if you miss use it.
Verified purchase: Yes | Condition: Pre-owned
very good product
Verified purchase: Yes | Condition: New
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