3 questions. Do you find it helpful or necessary to use a steel in addition to this? Does the sharpener remove much metal from the blades? Does itlast
1716071
It was a gift, so I cannot answer the specific questions...I just know that it took a long time to get an edge on the knives, but it was well liked.
1716072
I occasionally use a steel for two or three swipes just to be sure no small burs are left on the blade. Probably not really necessary, but old habits die hard. Very little metal removed and the sharpened blades seem to hold their edge for at least a month.
1716073
No need to use steel. No it does not appear to remove a lot of metal. I have only had it for about 6 months but so far so good. Overall the best sharpener that I have had.
1716074
Yes. It really depends how often you sharpen your knives. Please always apply light force in sharpening the knives. Good quality knives with good rockwell (hardness) will last longer.
1716075
No need to use a steel. Does not remove any significant metal from blade. Sharpened knives last 3-4 weeks, at least.
1829498
Just sharpened my No.2 with it and it comes out perfect. I bought it for home, bc I have two in elementary and I didn't want to fool around. I'm very pleased. Kids use it just fine. Works fast too. Seems you always get what you pay for. Good Luck
1154882
There are two stages to this sharpener.. There is a pair of carbide blades that are very aggressive (you will see hair like shavings) as it peels the material off the edge. There are also ceramic rods that do hone to the blades. That said, when using the carbide blades, it is most important that you start at the very root of the blade and make a single pull all the way to the tip of the blade. If you do not do this, you will end up with a mess. I prefer "stones" to the carbide blade solution but it does work to put a fairly sharp edge on a fairly damaged blade in a hurry.
1278086
I have never (and wouldn't) try to sharpen a serrated edge with a sharpener that takes away metal from the edge. A serrated blade requires a special rod sharpener. I do not recommend the diamond sharpener, it will damage your blade.
2215851
For my really good knives I acquire a hone that matches the metal rating of the knife. I hone the knife before each use to keep it in shape. I use this sharpener for my older knifes that I did not take good care of in my younger years. It does salvage an edge really well.
434807
I have used sharpening steels and unless you are a pro with one you can get the wrong angle and ruin the edge on your knives. I am a professional chef and I like this sharpener because it is a no brainer fast and easy to use. Of course on occasion if you have good quality knives you should take them in to have them professionally sharpened by a pro. Bottom line to keep an edge on your knives daily this is great and I love mine.
291268
No. It's a good tool, but for honing. It's easy to use regularly so worth having to keep an edge true. Every few months I need to bring out sharpening stones to put a new edge on my knives.
2229629
I just started using it so I'm not sure about questions 2 & 3. A steel might help some between sharpenings. I will also use the stropping function to keep a sharp knife.
1082660
The blade is made of carbon steel - not stainless steel. Carbon steel is generally easier to sharpen and holds a better edge. The down side is that it requires one more step to finish after usage. You will need to wipe a thin application of either mineral oil or vegetable oil on it to prevent rusting. For me the trade off is worth it as I prefer carbon steel. You can renew that blade to near original look by polishing it with a very fine grade of sandpaper or emery cloth. Even a scotch brite pad will go a long way to brighten the blade. You still finish with mineral oil. Good luck, they are fine blade of the "old school" of manufacture at a reasonable price. The blade is made of carbon steel - not stainless steel. Carbon steel is generally easier to sharpen and holds a better edge. The down side is that it requires one more step to finish after usage. You will need to wipe a thin application of either mineral oil or vegetable oil on it to prevent rusting. For me the trade off is worth it as I prefer carbon steel. You can renew that blade to near original look by polishing it with a very fine grade of sandpaper or emery cloth. Even a scotch brite pad will go a long way to brighten the blade. You still finish with mineral oil. Good luck,... » Read More The blade is made of carbon steel - not stainless steel. Carbon steel is generally easier to sharpen and holds a better edge. The down side is that it requires one more step to finish after usage. You will need to wipe a thin application of either mineral oil or vegetable oil on it to prevent rusting. For me the trade off is worth it as I prefer carbon steel. You can renew that blade to near original look by polishing it with a very fine grade of sandpaper or emery cloth. Even a scotch brite pad will go a long way to brighten the blade. You still finish with mineral oil. Good luck, they are fine blade of the "old school" of manufacture at a reasonable price. « Show Less
648022
One slot is a sharpener and the other is a hone. I find that this item works very well with my Asian knives. The fine slot does remove very small amounts of metal. I would use a steel for most of the honing.
1768527
Not really no, just keep it clean, and sharpen it when it's dull. Which isn't very often.
1326562
It appears to add an additional sharpening stage that is advertised as "shaving sharp". I guess it that's what you need go ahead. I find the 2 stage sharpening of the 320 sufficient for my needs - which is better than what I was getting with a stone and much faster.
680838
use the white stones, if you want the sharpest edge, do it twice,stropping wont hurt,but i dont see the need. my knifes are sooooo sharp. i love this sharpener.
240276
Hi, I bought the sharpener and have used it on both Global and Wustholf knives to great success, best if you finish with the Wusthof steel afterwards.
1931572
Hi, I'm from Victorinox. It helps if you hone the edge each day. It's not sharpening the knife, but realigning the edge so that it doesn't go dull. Swipe each side of the knife against the steel once or twice. Most of the people who own our knives and take care of them in this fashion can go 6 months to a year without sharpening. . .and that is with daily use. This is our best-selling steel on amazon: http://www.amazon.com/Victorinox-Cutlery-9-Inch-Sharpening-Plastic/dp/B00092RFTS/ref=sr_1_3?ie=UTF8&qid=1406529348&sr=8-3&keywords=victorinox+honing+steel I hope that helps. Tracey
1365039
All high carbon steel blades can and will rust. When you are finished using your axe clean it well. I use a little kerosene and a wire brush. Clean all of the dirt and pitch from the blade. Towel dry and apply a light coat of Rem Oil. If you do this it will last a lifetime. Great tool for the money
597979
Yes, tiny bits of metal scraped off the edge of the blade when you sharpen it, but that happens to some extent with all sharpeners. I just rinse the blade in water and wipe it on a kitchen towel before using it.