Works Best For Honing Sharp Knives, Not Sharpening Dull Ones
Heavily advertised on TV, this device has two independent spring-action arms made of tungsten carbide, which move and adjust as you push and pull your knife through the sharpener. For coarse sharpening of a chef’s knife, you hold the knife at a slight angle with the handle elevated and pull the blade through 3 to 4 times. Then you reverse the angle, position the knife tip higher up, and pull toward you 4 to 5 times. The instruction booklet also includes methods for sharpening serrated knives and single bevel Japanese knives. Accumulated carbon particles can be easily wiped off the two sharpening arms. This device is primarily for honing, not sharpening, and you’ll get the best results on a knife that is already relatively sharp. “As Seen On TV” ads show a plastic credit card being sharpened in the unit, then used to cut into a tomato. The device is advertised as the “World’s Best Knife Sharpener,” but it isn’t.
Tomato and onion: Not great results, tore a few slices in the tomato and the blade had trouble going through the tough layers of onion skin
Carrot tops: Took a couple of swipes to get the tops cut off
Foam peanut: Tore the Styrofoam and never got a clean slice
Paper: Never able to get a good slice, tore the paper each time
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