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WĘ╣sthof Asian Edge Sharpener, Red
List Price: $25.00

Our Price: $18.49

You Save: $6.51 (26%)

 


Product Description

Wusthof Santoku Knife Sharpener - Wusthof 2907W

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 WĘ╣sthof uses coarse carbide heads to reset an edge on a dull knife, and fine-tunes one that's 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

Features:
  • 2-stage santoku sharpener with 2 slots labeled for easy use
  • Coarse carbide heads set an edge on a dull knife
  • Fine ceramic rods hone a sharp edge
  • Large, easy-grip handle and non-slip rubber bottom
  • Measures 8 by 3 by 1-1/4 inches

Customer Reviews:

  • Perfect sharpener, just what I was looking for
    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 doesn't make a huge difference. I had my Shun factory sharpened, and I also sharpened it with this little gadget, and frankly, I didn't 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 man's sharpener, for those of us who don't have time to learn how to use a whetstone. It's 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 Chef's 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....more info
  • Perfect sharpener, just what I was looking for
    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 doesn't make a huge difference. I had my Shun factory sharpened, and I also sharpened it with this little gadget, and frankly, I didn't 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 man's sharpener, for those of us who don't have time to learn how to use a whetstone. It's 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 Chef's 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....more info
  • Seems to work well
    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 doesn't 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
    ...more info
  • Keep your Santoku factory sharp.
    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....more info
  • Destroyed 2 santoku knife edges with this
    This was received as a gift from my wife. I have 3 expensive santoku - two are Ken Onion. One of the Ken Onion and another less expensive had their blade edges badly, irreparably, chipped by this sharpener. Maybe it is some fluke defect as it appears ok when using it, but on the third or forth draw it chipped the blades. I am seeking recourse but not sure who will make good on a $200 knife for a $20 product. BE CAREFUL !!! I have been buying fine knives for 30 years-- not a novice....more info
  • Great Knife Sharpener
    I had a slight nick in my Santaku knife and it took it right out with no problem! ...more info
  • Wustof Asian Edge knife Sharpener
    Easy to use knife sharpener for Asian edged knife blades. Keeps knifes super sharp. Excellent product....more info