Wüsthof 2-Stage Knife Sharpener
by Wusthof
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Our Price: $21.95
You Save: $3.05 (12%)
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Category: Kitchen
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Product Summary
Manufacturer: WusthofBrand: Wüsthof
Model: 2904-7
Product features:
- Hard carbide steel blades for coarse sharpening stage
- Fine ceramic rods for honing
- Slot for sharpening scissors
- Rubberized base for sure grip
- Measures 8 by 3 by 1-1/2 inches
- Wusthof Classic 8-Inch Cook's Knife
- Wusthof 4622 Classic 7.1-Inch Fillet Knife (18cm)
- Wusthof Gourmet 6-Inch Cleaver
Kitchen and Housewares Reviews of Wüsthof 2-Stage Knife Sharpener
Customer Review: Excellent But THAT Depends on YOU too
Summary: 5 Stars
The best knives are the sharpest knives. Keeping them that way is not easy. This sharpener helps.
What is the best knife and how to keep it very sharp is where reality fades into judging what you cannot see only "feel". My favorite steel is VG-10. Typical on SHUN knives. We have many different makes including Wusthof and Henckel higher grades. They also have good steel but a little less so than any VG-10 blades. All these will sharpen well on this sharpener.
We also have several sharpening systems some quite expensive and time consuming to use. They do a good job but take more time and skill to use than this sharpener if you use it properly.
After years of trying to understand how to achieve that sharp edge without being able to see it only feel it this is my favorite sharpener. Some others may get your knives a little sharper but that difference fades fast even with the best steel. This one gets your knives quite sharp quickly.
My method used to be to pull the blade through one way. Now I saw the blade back and forth with medium to gentle pressure 90% of the time on the white ceramic side. If the edge is not very sharp to begin with then the black steel cutters will remove more material before using the white ceramic side. Remember you can press down with quite a bit of pressure if necessary. Suggest using this sharpener for a few months before putting more than moderate pressure while sawing back and forth.
While sawing back and forth you can actually feel when more or less material is being removed by the sharpener. I judge how much to sharpen by crossing my finger over the blade at 90 degrees both ways. Or you can cross the blade over your finger very gently which I prefer. You can feel the sharpness catching in you finger print lines.
Once you get used to this sharpener touching up the edge takes less than a minute. My clue when to resharpen is when the blade does not instantly cut through the skin of a SOFT tomato making THIN slices. That takes a sharp blade.
After a year or more of frequent use decided the white ceramic sharpener, looks like two pencil leads crossing, showed a little notch from use. Took some tweezers and managed to rotate the round white ceramic "pencil leads" about 90 degrees to give a fresh edge.
After sharpening properly the knife will glide or almost fall through soft materials like tomatos or oranges or meat. Never put your knives in the dishwasher PERIOD. Never even put your knives in a sink with other forks, spoons, plates etc. If you do not have the time to wash and put away immediately just lay it on the counter until you do. That sharp edge can be ruined by bumping any hard objects even gently.
Enter the steak knife. Cutting down through a steak and onto the plate is hard on that edge. Sorry but that is the truth. Solution, start with a sharp knife and cut gently NOT pressing on the plate at the finish of the cut. plan to sharpen more often IMHO (in my humble opinion).
If you have kids GOOD LUCK. Teach them to respect your efforts to have sharp knives. Never bump the edge against anything. Oh, one last suggestion. Those green sponges that have the dark green scrub side? Fold the sponge over the back of the blade down each side and squeeze to wipe the blade clean under running water, wipe with towel and into knife block. Gets dried food off fast without effecting the edge.
Do I sound anal? NOPE!! Just avoiding a dull life in the kitchen IMHO!!
Description of Wüsthof 2-Stage Knife Sharpener
This Wusthof Ceramic 3 stage sharpening hone can easily bring those dull knives back to cutting form. The first stage is a course stage for cutting the new edge the next stage uses a fine ceramic to hone the knife to a keen edge. The 3rd stage allows you to sharpen your kitchen shears.Knife Sharpeners
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