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Wüsthof 2-Stage Knife Sharpener | 
| Brand: Wüsthof
Category: Kitchen
List Price: $25.00
Buy New: $19.39
as of 9/6/2010 01:38 CDT details
You Save: $5.61 (22%)
New (14) Used (1) from $16.48
Seller: Big VALUE Inc
Rating:  169 reviews
Sales Rank: 304
Shipping Weight (lbs): 0.3
Dimensions (in): 7 x 2 x 4
Warranty: 1
MPN: 2904
Model: 2904-7
EAN: 4002293290409
ASIN: B0009NMVRI
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 1-2 business days
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| 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 |
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| Editorial Reviews:
Product Description
Keep your Wusthof collection razor sharp with this easy to use knife sharpener. Seamless, ergonomic handle provides a sure grip. Full manufacturer's warranty.
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| Customer Reviews:
 excellent sharpening and easy to use February 6, 2006
Beebay
90 out of 91 found this review helpful
This sharpener works extremely well on all my knives and is very easy to use. It does not require that you maintain a twenty degree angle - it does it for you. Also it doesn't require oil or water. You just swipe the blade through a few times and that's it. It's truly perfect.
It Really Works ! February 15, 2007
another_Amazonion (New York, NY)
31 out of 32 found this review helpful
I have been using honing stone and I am also proud for being able to sharpen all my knives with the stone (except for the serrated ones). Then I gave this thing a try and wow ! it works, consistently and with ease. When using a honing stone, it is hard to maintain the correct edge angle, and this device takes the guess work out. A friend of mine thinks his buck knife is sharp until he reset the edge with Wustof's stage 1 carbide edger and then hone it with the stage 2 ceramic sharpener. Then he was surprised with how his "new" knife shred paper like razor. Then we tried with the scissors and learned that the specially shaped slot should prevent one from inserting the scissors in a wrong way (right handed vs. left handed scissors). Quality is great. Comes with non-slip padding on the grip as well as several other sides so you can grip it and hold in down on the counter top in several positions/ways steadily.
Downside is that it is a bit pricey. There are cheaper ones out there which I believe would work similarly but would probably lack the little quality touches here and there.
Great knife sharpener December 26, 2006
Rhaspun
12 out of 12 found this review helpful
I just needed some help on my knives. I've been using only a steel on my knives for the past few years and they were getting a bit dull. They were still cutting but I couldn't feel the edge by running my fingers across the edge. After a few minutes with each knife the edges on them are very good again. I manage a grocery store and I use the meat department manager's knives as my standard. This sharpener gets very close when comparing the feel of his knives to mines.
Great addition to my kitchen December 12, 2006
A. Ching (oakland, CA)
9 out of 9 found this review helpful
I cook a lot and appreciate good tools. I've invested in some pretty decent knives over the years and have either sharpened them by hand, taken them somewhere or lived with them duller than I would like. I don't know how I went so long without this. For the money it's a great addition to my kitchen. My 10" chef's knife is back to new after just a few swipes.
Excellent But THAT Depends on YOU too December 24, 2009
B. Speer (Auburn, California USA)
10 out of 11 found this review helpful
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. ............and 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!!
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