This V-sharpener uses ceramic rods set at 15° per side, creating a combined 30° angle on the blade edge. The sharpening rods consist of 90%+ alumina ceramic that the manufacturer claims will last for many years. The rods are sturdy but made of ceramic, which can break if you drop the sharpener on a hard surface. To sharpen, you merely stroke your knife straight up and down, drawing the knife down one side of the “V” and then the other, as if scraping something off the surface of the rods. I was able to produce a razor sharp edge. I’ve come to use this sharpener daily just to keep my knives super sharp. I haven’t had to clean the rods yet, but when they darken due to the accumulation of metal particles from your blade, you can easily clean the rods and bring them back to their optimum sharpening capability: Simply use an eraser made from rubber embedded with silicone carbide particles, which costs $4.95 on the manufacturer’s website. The walnut base holds the two ceramic sharpening rods upright at the proper V angle, measures 10 1/4″ long, and cleverly hides the rods for travel or storage. The company also offers optional diamond rods which can be used to restore the edges of very dull knives. Then you can hone your blades to ultra-sharpness with the ceramic rods.
Tomato and onion: Easily cut thin slices
Carrot tops: Easily removed with one stroke
Foam peanut: Easily cut a thin slice
Paper: Easily cut several clean slices with no hesitation
Rick Browne does product testing and recipes. A renowned TV cooking show host, photojournalist, and author of 16 barbecue books, he was the creator, host, and executive producer of public television’s popular Barbecue America TV series, a cooking and travelogue highlighting the world’s outdoor culinary landscape. It has aired on more than 230 stations.