Knife Sharpener Reviews

As a professional chef, I have used quite a number of steels, and I must say that this is the best 'steel' I have used. The ceramic does a wonderful job of honing my knives to a perfect edge and I like that you can buy replacement ceramic in case you drop it or break it somehow. I would definately buy again.

This is a large sized stone with a good non slip base. The honing surface is reasonably thick, and very uniform. A minute of honing will turn a factory edge into a razor edge. No gimmicks, no bull. You see the results of your effort right now, and quickly learn to fine tune your technique. Unless you have very badly abused blades, this stone and a good steel will be all you need to keep an envious edge on your knives.

I bought this stone to detail the edge of the new set of Calphalon forged kitchen knives that I recently purchased. I have used oriental water stones in the past, and this stone is as good as any I have used. With just a few strokes, it will turn a Calphalon, Henckles, or Wusthof into a Gillette. With this stone and a good steel, your knives will last far beyond your years.

Seems these guides could also be useful for all knives - yes?

First off I would like to say that these work as advertised and are a wonderful tool. They help immensely when sharpening your Globals. That being said, I do have one minor complaint about them. They grip the knife too tight. When you slide them on to the blade they leave a decent scratch. Granted, this isn't the end of the world and by no means reduces the quality of your knife, but it's quite frusterating to see scratches running along the tops of all your brand new (and expensive) knives. If you are interested in buying them, get them. They are great! I just wish someone had warned me about the scratches first.

i cook every day and i love sharp knives. i've always loved sharp knives. it makes cooking a much more pleasant experience. i am not the best person with a whetstone however. well, that was until i got these guides. now all it takes is a few passes on the stone and i get the exact factory specific angle on my global chef's knife. just like new. i can slice through anything with my new edge. gotta love something that can make sharpening fun.