Does this Sharpen AND Hone or just Sharpen? Please forgive the possibly stupid question, but I have been unable to find the answer via Google. Does the use of this device remove the need to also hone my Wusthof knives or should I still have to use the honing rod? Frankly, I am not a hands-on person and I doubt that I will be able to master honing with the rod, and I do not want to damage the knives, so I am hopeful that this device does both. Thank you! Does this Sharpen AND Hone or just Sharpen? Please forgive the possibly stupid question, but I have been unable to find the answer via Google. Does the use of this device remove the need to also... » Read More Does this Sharpen AND Hone or just Sharpen? Please forgive the possibly stupid question, but I have been unable to find the answer via Google. Does the use of this device remove the need to also hone my Wusthof knives or should I still have to use the honing rod? Frankly, I am not a hands-on person and I doubt that I will be able to master honing with the rod, and I do not want to damage the knives, so I am hopeful that this device does both. Thank you! « Show Less
881654
The fine ceramic side will hone your blade. With that said, it does take a little steel off the knife so a steel is prefered. But if you are looking for ease of use the ceramic side should hone you knives nicely.
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.
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 .
1046376
You can sharpen them however you want. That said, to protect the integrity of the knife you should stick to a traditional japanese whetstone and honing steel. If you are not comfortable doing this yourself Shun will sharpen them for free so long as you pay for shipping. Hope that helps!
422869
I don't use a ceramic sharpener for this steel. I find if you don't have a stone, a diamond rod sharpener followed by a strop gets this knife silly sharp. It's carbon steel so the diamond rod sharpeners' abrasive surface works well. Stropping helps this knife stay polished and shiny, as well. This is by far one of the sharpest knives I've ever come across. For ~$14, how can you go wrong?
1911227
I see someone replied for the dimensions. I wrote a review about preventing the rods from splitting and bending. As of today, I have yet to bend one or see any shavings coming out of my block using the care I described. I love mine still! It looks great on my counter... If it helps, for large knives I have a chef knife, a santoku, a bread knife, a utility knive and two slicing knives. I have 4 smaller knives, two of which are paring knives. I also have two pairs of kitchen shears. I wouldn't put anything else in it. The largest blades do stick out a little but it's never been an issue. There is enough room that things wiggle in easily. Hope that helps! I see someone replied for the dimensions. I wrote a review about preventing the rods from splitting and bending. As of today, I have yet to bend one or see any shavings coming out of my block using the care I described. I love mine still! It looks great on my counter... If it helps, for large knives I have a chef knife, a santoku, a bread knife, a utility knive and two slicing knives. I have 4 smaller knives, two of which are paring knives. I also have two pairs of kitchen shears. I wouldn't put anything else in it. The largest blades do stick out a little but it's never been an issue.... » Read More I see someone replied for the dimensions. I wrote a review about preventing the rods from splitting and bending. As of today, I have yet to bend one or see any shavings coming out of my block using the care I described. I love mine still! It looks great on my counter... If it helps, for large knives I have a chef knife, a santoku, a bread knife, a utility knive and two slicing knives. I have 4 smaller knives, two of which are paring knives. I also have two pairs of kitchen shears. I wouldn't put anything else in it. The largest blades do stick out a little but it's never been an issue. There is enough room that things wiggle in easily. Hope that helps! « Show Less
1873105
I love mine, but had the same problem...I had an old SPYDERCO shapner, a base with two "V" shaped rods coming out of it and it works perfecly. Razor sharp when I'm done...this comes in a pouch and doesn't take up enough room in my pack to worry about. This sharpens anything, even fish hooks. I believe you can still buy these. If not, get a flat whet stone. That's the best help I can give you. R / Mack
1931574
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: Victorinox Cutlery 9-Inch Round Sharpening Steel, Black Plastic HandleI hope that helps.Tracey
1502179
Your question prompted me to try sharpening a couple bread knives and they did sharpen up. This iis a powerful sharpener and you have to be cateful with rhe sharpened knives afterwards.
797011
Actually there are only two sharpening options since the American and European blades both have the same angle with the Japanese angle being the one that is different. I am using the term "Japanese" because that is the word used in the instruction manual that comes with the sharpener. So each of the sharpening slots has two sides (left and right side of the knife), then you pass the sharpened blade through the honing/polishing slots - once again two slots for left and right side of the knife. It got a little tricky for me when I realized that my European brand knife had a Japanese angle blade. I almost messed that one up before I caught my mistake. Actually there are only two sharpening options since the American and European blades both have the same angle with the Japanese angle being the one that is different. I am using the term "Japanese" because that is the word used in the instruction manual that comes with the sharpener. So each of the sharpening slots has two sides (left and right side of the knife), then you pass the sharpened blade through the honing/polishing slots - once again two slots for left and right side of the knife. It got a little tricky for me when I realized that my European brand knife had a Japanese... » Read More Actually there are only two sharpening options since the American and European blades both have the same angle with the Japanese angle being the one that is different. I am using the term "Japanese" because that is the word used in the instruction manual that comes with the sharpener. So each of the sharpening slots has two sides (left and right side of the knife), then you pass the sharpened blade through the honing/polishing slots - once again two slots for left and right side of the knife. It got a little tricky for me when I realized that my European brand knife had a Japanese angle blade. I almost messed that one up before I caught my mistake. « Show Less
554637
For those confused by the question, Global is a brand of Japanese knives. They use very hard steel and special beveling, so regular steel honing rods don't work for them. (I have one myself, and it's excellent.)
1098285
IIRC, out of the box the blade was good and sharp.If you sharpen your own, you'll *love* the way this thing takes an edge. My Zetsurin is just about the sharpest thing I own. After a bit of work ;)
1066819
Hey Dan. I haven't had to worry about sharpening the knife yet. I bought it a month ago and use it almost daily. The edge is still just as sharp as when I pulled it out of the package. I've seen other reviewers state that eventually it will need to be sharpened but I haven't reached that point yet.
1954992
Ceramic is harder than steel. With a steel rod you don't really sharpen, you hone the edge of your blade and realign in. If you are not removing steel (no matter how little) you are not sharpening your knife. Ceramic rods will sharpen your knife. If your knife is well maintained, professionally sharpened once or twice a year dependong on how much you use it, then a few light passes on each side of a ceramic rod will have you sliding through tomatoes like butter. Be careful. Ceramic rods will break if you drop them.
512683
Instructions (briefly) state that for Santoku or other 15˚ Double-faceted blades, you sharpen in Stage 1 and hone in Stage 3 and do not use Stage 2.For all Euro/American Knives with 20˚ edge you sharpen on Stage 2 and Hone on Stage 3. For serrated knives you use stage 3 only unless the blade is heavily damaged, in which case you can start on Stage 2. It's a good thing I got out my instructions, because I found I was doing it wrong!
1848595
I try to rinse and sort of dry all my "nice" knives as soon as I'm finished using them. Later I'll HAND wash, rinse, and dry them. I'm working my way up to buying a carbon steel laminated Japanese knife (not stainless) and I believe this is the way to treat them if you want any satisfaction at all with these knives which can be super sharpened. Just practicing, but I think all $100+ knives are worth this extra effort.
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.
2200304
I use an accu-sharp knife and tool sharpener. It does a fantastic job on this particular blade. When you see one; the way it is used is pretty self-explanatory.