Wusthof Ceramic Knife Sharpener

Practice, practice, practice and still I am not good at sharpening knives with the sharpening steel that came with my first Wusthof knife set. I have almost mastered the technique but I still cannot get the knives as sharp as I want. Enter the Wusthof Ceramic Knife Sharpener, with its idiot proof method for keeping knives very sharp. Five or six quick strokes in this device and a very sharp edge is returned to my knives.

Note that I said "keeping" knives sharp. The knives must be relatively sharp to begin with. This sharpener does not sharpen dull knives...it only maintains the sharpness of sharp knives. For very dull or dull knives you need to use an electric sharpener like the one of the Chef's Choice models.

However, if you are like me and have not mastered the traditional sharpening steel this is the easiest way to maintain sharp knives of all manufacturers.

I have a lot of hope, this product would be a wonderfull, but, isn't.

definitively I prefer the sharpening steel, i have better results.

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I got this sharpener when I bought a Wusthoff santoku knife, but this will sharpen any non-serrated knife. I even use it on my Swiss Army knife. You just need to be dillegent about using it. I keep mine in my knife drawer and will give my knives a couple swipes whenever I put them away. This keeps them well-honed for the next time I use them.

If you're lazy and you let your knives get too dull between sharpenings.. this product isn't for you.

Pros: Self-explanatory use, very well constructed.

Cons: A little bulky, expensive.

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This sharpener has a 20 degree sharpening angle, which is correct for older Wusthof knives.

However, note that the newer Wusthof knives with the PTEC edge have a 14 degree sharpening angle, and their Asian style knives have a 11 degree edge, so this is only a sharpner intended for older knives and will destroy the edge of your newer knives. Its really becoming confusing with Wusthof and Henckles changing edges to 14 and 15 degrees for their standard knives.

You can, of course, regrind them to a 20 degree edge, but a buyer should at least be doing it purposely knowing that he is reducing the sharpness that the knife is capable of achieving. The 14 degree edge also lasts longer, at least they claim it does. Thats a different discussion.

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I have had this sharpener for over 5 years. It keeps my knives sharp, it really just takes the burrs off that a steel would and only works on good edges. Don't expect it to make a mistreated knife into a superb cutting instrument.