Description

Sharpen both your Standard knives and your Asian style knives with the Wusthof 4 Stage Knife Sharpener. The standard sharpener uses carbide blades set at 28° or 14° per side to sharpener your standard kitchen knives. Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade.

Slide the cover over to Asian knives to sharpen your Asian knives to a 20° angle or 10° per side. The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives. Stage 2 uses ceramic rods to hone the fine edge of your Santoku or Nakiri knives. Simply place the gadget on a flat work surface and hold the E-Z grip handle with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90° angle to the sharpener and pull down and back three or four times to sharpen. After setting the knife s edge with the carbide side, use the unit s ceramic side to nicely finish the edge.

The first stage carbide (coarse) sharpens dull edges. The second stage ceramic (fine) provides a polished, razor sharp edge. A reasonably sharp knife may only require this light honing.

• Sharpens all types of knives including Asian-style blades
• Can be used for serrated and scalloped edges (ceramic fine stage only)
• Soft grip handle
• Always clean your sharpener after use. Clean with a damp cloth or mild brush, wipe dry (Do not rinse with water)

• Wusthof Style # 2944-7