Can I use this instead of a sharpening rod? Or is a rod still recommended to use in between sharpenings?
1134485
Yes this will actually sharpen your knife - start with the coarsest wheel .....light pressure and be sure to put water in it.
1134486
i only use this sharpener for my knives. i only use it once a month or once two month to sharpen. hope this helps.
1134487
I use the global three stage sharpener only for shun and global knives since they have the japan special very thin blade edge which is different from most european and american blades...have not found it necessary to use a steel or other type of rod...remember on the made in Japan knives to not store them where the blades can touch each other since they will chip due to thinness..hope this helps
1134488
There are different grits to the wheels so the finest could align the bland. I use it at my vacation home as my exclusive sharpener.
1134489
The three stage sharpener is to be used when a sharpening rod will not bring your edge back to life. Also, I don't recommend using the Global sharpener on any knives other than ones made in Japan. They have a different angle on the blade than German made knives.
536703
Get the shun whetstone, and youtube some videos on how to use it. Then you're going to need a honing steel, I recommend the shun one because it's designed for their blades... I wouldn't do it any other way because machines and "professional" knives sharpening companies aren't going to take the time to sharpen the knife properly and in the long run you'll shorten your cleavers blade / life .
465566
I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's certainly superior to any of the house knives that I've used in the past. I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's... » Read More I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's certainly superior to any of the house knives that I've used in the past. « Show Less
1422481
I wouldn't waste my time on trying to sharpen it. Buy a new one. You won't believe the difference in using a new one compared to the old one.
1175002
The best is a ceramic system. Usually 2 rods at an angle stuck into a piece of wood. That steel should respond good to the ceramic. I just got a smith that is generally used for kitchen knives, but I like it because it will give me a good edge quickly and easily.
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.
291117
I use the Lansky sharpening system and sharpen it by sections. I've also used the diamond edge "steel" to rought it in before I finished it. Works great for me!
1716469
It comes with a sharpener you just run it across the cutting edge in one direction not back and forth. If you do not have a sharpener that comes with it I think you can use a knife sharpener but I am not sure.
1555998
I have a Boker ceramic knife. I did use the Duosharp to sharpen mine and it will definitely sharpen the knife. Is it the recommended way? Don't know. My instructions tell me to send the knife back to Boker to be sharpened. Brian
1967369
No, you can use any sharpener you like. I use a standard electric sharpener.
429236
A decent whetstone when used properly will always get the best results with any non serrated blade from Kitana to Higo no Kami. Its what the pros use as well. As far as grit goes that all depends on how dull the blade is. A variety of stones will cover your bases and last damn near forever.
2090537
I don't think you would want to sharpen them. I have purchased a dozen of them and never sharpened any of them. I actually like it better when that point is gone.
499167
I used a razor blade, it will not harm the rod since the exposure of the metal is how the rod does it's job.
279337
I would recommend this, but you must take off the blade to sharpen. Might as well just use an emery well on a grinder !!
2008958
Yes you can. I never have, but I know Amazon sells a sharpener for it. I think it's cheaper just to replace the blade then buy a sharpener though. So unless you plan on using it a whole lot.......
1457124
I assume you can use any sharpener on this knife. I have a couple different types of sharpeners, and have had no issue with using them with this knife. The blad is not serrated, so it shouldn't be an issue.
1653105
You'd need to use the rod that folds out and sharpen each serration with it, as far as I understand it. That can be time-consuming, but it 'works'.