Wusthof Asian Edge Knife Sharpener, Red

This sharpener sharpens at 17 degrees, which is perfect for my Wusthof Classic Santoku and Wusthof Ikon knives. It can be used on other Japanese knives as well (though truthfully, you should be using a stone to sharpen your nice Japanese knives).

I guess you could call this the lazy man's sharpener, for those of us who don't have time to learn how to use a whetstone. It's cheaper, and more compact than a Spyderco 304, which I was also looking at (but can only be found on eBay these days, and costs twice as much). But it works well, and creates a sharp knife in just a few swipes.

Now my sharpening is complete. For my regular German knives, I sharpen every 6 months 1 year with the Chef's Choice 120 (sharpens at ~ 25 degrees), and I steel everytime before use at about 22-25 degrees. For my remaining knives, Ikon, Santoku, I just use this Wusthof Asian Edge sharpener (using the fine ceramic) every so often, and the coarse ceramic at most 1x or 2x a year.

I would not use this sharpener on Shuns however, since Shuns may sometimes have a one-sided bevel edge that may be destroyed with this type of sharpener. Consult your knife manufacturer's recommendations for best results.

**EDIT** After having owned this device for nearly 2 years, I can attest that it's just as handy as ever. I use it to sharpen my MAC MTH knife, and it works beautifully for this purpose. My MAC knife chops through watermelon rinds/butternut squash/taro roots like a hot knife through proverbial butter, after just a few sharpenings.

I purchased this santoku sharpener at Amazon and have been very satisfied with it's performance. It maintains the 16 degree angle required on all german-made santoku knives and most other similar asian knives. Routine honing with the finishing stage will maintain the ultra sharp edge of a new blade for a long time.

Have not used the course-stage sharpener because I do not allow the knife to become dull. However, a dull knife usually requires removal of metal to become sharp again, and I don't believe this sharpener removes metal. It is great for its intended purpose though, maintaining the near-new sharpness of a high quality santoku knife, and maintaining the 16 degree angle without scaring the edge when sharpening.

Buy Wusthof Asian Edge Knife Sharpener, Red Now

I highly recommend this sharpener it does a better job on my Global, Wushoff and Calphalon knives than any other sharpener. Including Global's recommended Minosharp with the two wet sharpening wheels, which does just an ok job in comparison.

It performs excellently on straight blades you need to curve the knife a little for best effect if the knife's blade is curved near the top.

I think it loses some of its effectiveness after about 6 months of moderate to heavy use, but at this price I think it's well worth getting a new one if you spent on premium kitchen knives.

Also, it is impossible to cosmetically scratch your knives with this sharpener it will touch the blade an nothing else...

Read Best Reviews of Wusthof Asian Edge Knife Sharpener, Red Here

Designed for one specific purpose, to sharpen santoku and a few other Asian knives, it works very well. Fools trying to sharpen every other knife with this sharpener will be disappointed. It's not made for every knife. But it restores an edge to your santoku and Chinese cleaver in record time!

Want Wusthof Asian Edge Knife Sharpener, Red Discount?

I had a slight nick in my Santaku knife and it took it right out with no problem!

Save 44% Off