Knife Sharpener 4-in-1+Mini Knife Sharpener Set Kitchen Professional function Knife Sharpening Tool Chef's Choice Diamond Ceramic Steel Scissor Sharpener

I spent a year as a union butcher in a hog slaughter plant to pay for college a long time ago and I learned about knives, cutting, and sharpening. I always preferred a whetstone, but I found something that works as well and a lot faster and safer. This device can put a dangerously sharp edge on a blade very easily and safely. A heavy glove (not industrial strength like in a factory, but good enough for the kitchen) is provided for your grip hand as you hold the device on a table. The design of the sharpener is outstanding because the grip handle allows you to control the sharpening V's which are arranged from coarse to fine. You work the blade through the sharpening V's with your gloved hand well away from the action. You would have to make a terrible error in use to cut yourself with this, especially if you were wearing the included heavy glove.I would caution new users to be careful the first couple of times you sharpen a blade with this tool. Properly used, it will put a razor on the edge and the first time you use that sharpened blade you may find it moving faster than you expect from prior experience. Take it from a guy who cut meat on an assembly line for a year, 40-50 hours a week. I've still got all my fingers and never came close to a bad cut on myself. A sharp knife is an indispensable tool in a kitchen. This sharpener will give you that.But be careful. Wear the glove. Settle the tool on an open space and get a good grip on it. Work slowly and with focus. You'll have a great sharp blade. And your fingers!

(Sorry for the length. I like context & detail when I read reviews & seek to offer the same. If you only want the broad strokes, scroll down to the last paragraph or two. They're relatively short; I promise. I've added a row of asterisks (***) where the important stuff begins.)I like a very, very sharp knife when I cook. I used to use a Pampered Chef sharpener & generally sharpened the blades of my inexpensive Ikea knives every time I used them. They stopped making the style I liked, so I had to switch to something else.Fast-forward to within the past year. While visiting my sibling in-laws, I admired the small knife (a bit bigger than a paring knife) I'd been using to help with cooking. They replied with the high-end brand name & said, "It was a wedding gift (they've been married 22 years) & the only knife we've ever had that'll keep an edge." The hunt was on as soon as I got home. I bought 2 styles of chef's knife & retired all but 3 the many, many cheap-o knives (for when kids want to help). They were EXPENSIVE. And I'm protective.I sent them to a professional the first time I had to sharpen them, but after the hassle of shipping (couldn't find anyone locally), the cost, & cooking without my beloved knives for more than a week, I decided to invest in a sharpener.I bought a sharpener with a similar (almost identical) design by Sharper Image (yes, they still make stuff) & was unimpressed. It worked, but...meh. Not well. I reverted back to using my honing steel for awhile, but I felt like it just wasn't doing enough. Thus, began my foray into the jungle of products on Amazon (See what I did there? Jungle? Amazon? It's admittedly corny, but it's the best I could do pre-coffee. Mea culpa.)I looked at lots - LOTS - of different sharpeners & read the reviews on each of the top contenders (as well as many with only a few reviews). Although the Japanese whet stones are the highest-rated & best recommended of all (& the gold-standard for use on high-quality knives), the good ones are cost prohibitive & those which are affordable generally had poor & few reviews. Besides, I don't know how to use 'em & am afraid of ruining my knife altogether. So I opted for the best-reviewed, inexpensive counter-top model I could find.**************************************Now to the meat of the matter:The first & MOST IMPORTANT thing you should know is to BEWARE the instructions! The manufacturer lists the sharpening blades in the WRONG ORDER - they're the EXACT OPPOSITE! (How does that even happen? Language barrier? New design? SMH) Use the textured/matte blades CLOSEST to the handle first, then the shinier, metallic middle blades, & finally the white blades, furthest from the handle. If you do it according to the instructions that come with it, your knives might end up becoming more dull than when you started!The second thing you should know is to go slowly, using only gentle pressure & on longer knives (more than about 5"), give a little more attention to the last couple/few inches near the point of your knife, if you want that area to be sharp. Maybe it's because that area's furthest away from the handle (where you're applying the pressure), but I found that the end was still dull. Since I use the end for some fine detail work & paring, I actually went back & ran the end through the blades a few extra times.I've only used this once, but I really put it to the test! First, I sharpened my babies. Got a nice, sharp, smooth edge. It ain't like the professionals do, but it's pretty decent. Next, my remaining few inexpensive knives. Same result. It definitely improved the cutting edge.I saved the real challenge for last. I borrowed my mother's very, very old (1960's) mezzaluna & went to work. When I started, the edge was maaaaybe as sharp as a spatula. It wouldn't have cut much of anything, except cheese. Or soup. Yeah...it was BAD. Now? It's sharp. It's sharp enough that you wanna mind your fingers when you use it. Sharp enough that I couldn't figure out a safe way to store it - drawers are out of the question, 'cuz one would definitely be sliced while reaching in for something else unawares.Do I recommend it? Yes, & no. If you've got really good knives & simply want to maintain the blade between trips to a professional, yes. If you have inexpensive knives and/or simply don't care about your knives' longevity, absolutely. If you have extremely high quality knives & want to use this as your SOLE sharpening tool, no. Don't do it. Unless you have a large disposable income & intend to buy a new, extremely high-quality knife in the near future, anyway. I mean, if a few hundred bucks for a knife is pocket change for you, by all means, go for it.

We bought Komachi knives set 7-8 years ago.They were super good until an year ago.We felt like the knife slips when we try to cut onion and tomatoes get squeezed when we tried to cut them.About to buy another knife set.Just saw this knife sharpener and thought of giving a shot.It is the best decision. Passed the knife through medium slot 5-7 times and last/precision slot 5 times. The knife feels like new and this sharpener saved lot of money.After sharpening, make sure you wash your knives throughly with soap water as I saw fine metal powder on the knife edges.

I have various kind of Knives including 3 heavy cleavers. I used to spend $7 to sharpen each cleaver at a local shop. This sharpener came at no cost. This specific model came with three channels to sharpen different knives. It came with instructions and a long tungsten. The package included a glove and extra small sharpener. Small sharpener is the convenient one. I was able to sharpen 4 knives, 2 cleavers and a scissor at no time. Be careful after sharpening as it may cut finger. Wear the glove for safety.