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
Click here to check prices and order on Amazon
Why We Require You To Sign In Before You Can Post Comments
Before you can post a comment or question you must sign into our commenting partner, Disqus. This is helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the page devoted to the same subject so others can see them and our answers when they are reading about that subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note that the software that runs Disqus is different from the Pitmaster Club so members need to sign into that separately.
Moderators