Wüsthof Asian Edge Sharpener, Red

Wsthof Asian Edge Sharpener, Red

Amazon.com Review

The Asian-style santoku knife has a narrower blade angle than most kitchen knives, so a special sharpener is required. This handy two-stage sharpener from Wsthof uses coarse carbide heads to reset an edge on a dull knife, and fine-tunes one thats already fairly sharp with ceramic rods. Clearly labeled Coarse and Fine, the two slots on the sharpener let you know which to use. Set the knife blade vertically on the notch and apply gentle pressure while pulling the knife through. A large flange-style handle with a rubberized grip, along with a non-slip bottom, allows the sharpener to be held steady during use on a counter or table. Usually a well-cared-for santoku just requires a swipe or two through the Fine slot to keep it in razor-sharp condition. The sharpener measures 8 by 3 by 1-1/4 inches. --Ann Bieri

Product Description

The fine-edge Santoku can be one of the most useful knives in the kitchen. Be sure you stay on the cutting edge with this specialized sharpener, honing knives at the perfect angle for razor-sharp results every time. Lifetime warranty.
Rate Points :4.5
Binding :Kitchen
Brand :Wüsthof
Label :Wusthof
Manufacturer :Wusthof
Model :2907-7
MPN :2907-7
ProductGroup :Kitchen
Studio :Wusthof
Publisher :Wusthof
EAN :4002293290706
Price :$25.00USD
Lowest Price :$19.95USD
Features

2-stage santoku sharpener with 2 slots labeled for easy use

Measures 8 by 3 by 1-1/4 inches

Coarse carbide heads set an edge on a dull knife

Large, easy-grip handle and non-slip rubber bottom

Fine ceramic rods hone a sharp edge

Customer ReviewsWustof Asian Edge knife Sharpener
Rating Point :5 Helpful Point :0
Easy to use knife sharpener for Asian edged knife blades. Keeps knifes super sharp. Excellent product.

Keep your Santoku factory sharp.
Rating Point :5 Helpful Point :0
Santoku knives are very sharp, mainly due to the angle of the edge. Other knife sharpeners will ruin that edge. If you want an easy way to keep your Santokus sharp this does the job without dragging out the a complete set of sharpening stones.

Seems to work well
Rating Point :5 Helpful Point :0
The good:

Seems to work well with my santoku knife

The grip/stand is very stable from a kitchen countertop (I would hold it with my left-hand, and the knife in my right-hand)

The "fine" slot doesnt seem to shave any metal off for honing, so I would tend to use it more often, especially before butchering meat/fish

The bad:

- None so far

Excellent Sarpener - only for santoku
Rating Point :4 Helpful Point :1
As the other reviewers have commented this is one of the fastest and easiest santoku knife sharpeners available.

For those of you that this is your first santoku remember you do not need to use the course side every time. Use the fine side on a regular basis and the course side only when you have noticed a diminished edge on the knife. This will maximize the life of your santoku.

Also I suspect I will have to purchase on of these every year or so. At less than 10% the cost of my santoku it is a small price to pay.

Perfect sharpener, just what I was looking for
Rating Point :5 Helpful Point :0
This sharpener sharpens at 17 degrees, which is perfect for my Wusthof Classic Santoku and Wusthof Ikon knives. It can be used on other Japanese knives as well. Shun sharpens at 15-16 degrees, but /- 1 degree doesnt make a huge difference. I had my Shun factory sharpened, and I also sharpened it with this little gadget, and frankly, I didnt notice much difference. Unlike the other poster, I did not notice any visible damage to any of my blades.

I guess you could call this the lazy mans sharpener, for those of us who dont have time to learn how to use a whetstone. Its cheaper, and more compact than a Spyderco 304, which I was also looking at (but can only be found on eBay these days, and costs twice as much). But it works well, and creates a sharp knife in just a few swipes.

Now my sharpening is complete. For my regular German knives, I sharpen every 6 months - 1 year with the Chefs Choice 120 (sharpens at 25 degrees), and I steel everytime before use at about 22-25 degrees. For my remaining knives, Ikon, Santoku, Shun, I just use this Wusthof Asian Edge sharpener (using the fine ceramic) every so often, and the coarse ceramic at most 1x or 2x a year.

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