» Wüsthof Asian Edge Sharpener, Red

Wüsthof Asian Edge Sharpener, Red Reviews

Customer Rating:
Summary: Seems to work well
Comment: 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

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Customer Rating:
Summary: Perfect sharpener, just what I was looking for
Comment: 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.

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Customer Rating:
Summary: Wustof Asian Edge knife Sharpener
Comment: Easy to use knife sharpener for Asian edged knife blades. Keeps knifes super sharp. Excellent product.

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Customer Rating:
Summary: Excellent Sarpener - only for santoku
Comment: 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.

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Customer Rating:
Summary: Keep your Santoku factory sharp.
Comment: 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.

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