Chef's Choice Edgecraft 2-by-6-Inch Diamond Sharpening Stone

This is a single stone (rather than a complicated series of stones) that gets the job done better than a much more costly electric sharpener. If you wish your knives were sharper, but don't want to become a professional knife maintenance technician, it's a nice choice. I like mine.

Bear in mind that with a sharpening stone, YOU are responsible for holding the knife at the correct angle; there are no safety features; and you'll still want to use a honing steel (that long metal rod with a handle) after sharpening.

While I am still a neophyte when it comes to sharpening, I rate this stone as good overall and my skills limit the possible outcome. There are tradeoffs with a one-in-all approach, so using a strop or steel after sharpening is recommended.

What this does well is remove metal fairly quickly if you need to reprofile, repair edges, or bring an abused/dull knife back. This has worked well with both pocket knives, kitchen cutlery, and general fixed blade knives of various metals (carbons and stainless). It works better, or perhaps my technique (lack of) produces better results with softer steels. I've been less successful with D2 or higher vanadium steels such as that in Global knives.

Per comments above, it will not bring back the best polished edge, so this is not the best option for an only one.

Good base/box with small rubber feet that grip a counter/table well when sharpening.

Not the optimal size for larger cutlery, but this seems to work well for a variety of blade types sizes, etc.

Good overall option for free hand sharpening with a reasonable price for a dry stone. Those with a high degree of skill may be better served by other options.

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I purchased this item because of a good experience with other company products and a family reommendation for this particular item. The diamond stone has not been fixed exactly parallel to the sides of the wooden base casing and so the lid cover does not sit squarely on the base. It is not worth sending back from Australia but if the manufacturer wishes to distribute internationally they need to do more than just have US address and telephone in the internet age.

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Have had a small cleaver that I like to use for general purpose chopping and cutting, but was never able to keep it very sharp, despite trying to use a sharpening rod kit. The missing piece was not using a stone, you can use either a traditional wet stone, or a hard surface (diamond) one. Since I didn't want the hassle of a wet stone, I opted for this one, and found it to be easy to use. The instructions tell you to try and maintain a 22.5 degree angle while sharpening, which they recommend you do by folding over a piece of paper twice, once to get a 45 deg angle and then once more, and using this from time to time to check your angle. Other than that, it's very straightforward and you end up with a very sharp knife.

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I used this product as soon as it arrived to sharpen my "dull" steak knives. What a difference! They were as sharp as the day I bought them when I was done. The instructions were very clear and the process was extremely easy.

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