593983 Fri Feb 06 10:09:14 -0800 2009 7 41 Cookware 0 4393317 Hi, I have found this board whilest searching the net for information on the rollsharp that I was about to buy. There was a 2007 thread with someone that was strongly criticising both the Rollsharp and MAC US for recommending them (not actually owning one). Because of that I was really not sure to buy one for my brother for the knives I bought him as he's no expert with whetstone and ceramic rod. Luckly I did a bit more reaserch and found very positive responses from professionals that had actually been using them elsewhere and I thought, for fairness for someone doing similar research in the future, to share them here as I am extremelly happy with this product (myself owning various whetstone, ceramic rods etc..). Here are some key comments: http://www.cheftalk.com/forums/248845-post9.html http://209.85.229.132/search?q=cache:ntMfx9XaKmkJ:www.cheftalk.com/forums/cooking-knives/20978-seen-tv-knives.html+Tatsuo+Kobayashi+MAC+knife&hl=en&ct=clnk&cd=2&gl=uk http://www.knifeoutlet.com/shop/10Expand.asp?ProductCode=MACSR2 I believe in fai reviews, and it is not good someone to criticise something or someone else for a product they did not actually use or test. I should add that in UK I have found it under the brand Kitchen Devil and not fiskars. Fri Feb 06 10:09:14 -0800 2009 263853 marcodalondra 1 4393606 I agree with you, too many times people pull an opinion out of their butt without knowing anything about it and then blah blah blah about how much they love what they have. . Thanks for the post and the links, very helpful. I've got a Mac santoku, what's your opinion of the sharpener after having used it? Would it work well on german knives as well as Japanese, since the angle is a bit different Fri Feb 06 11:26:39 -0800 2009 4393317 74192 chuckl 2 4395642 Hi Chuckl, Baring in mind that I have a ceramic rod that I use most often, and several whetstone that I use rarely, I have tested the rollsharp on my MAC's, Tojiro DP's as well my paring Henckels and my student day's Sabatiers, all with very good results. It is imperative however that you ONLY apply gentle pressure on the knife, as from previous experience with a similar system (albeit, I do not believe as good), it could chip the edge. I believe it is as a good system as there is out there for people that do not really want to use stone or a ceramic rod by calculating angles etc... It only cost me £7 circa whilst the similar minosharp cost £30... check this http://www.guardian.co.uk/lifeandstyle/2004/nov/18/shopping.foodanddrink Sat Feb 07 07:01:19 -0800 2009 4393606 263853 marcodalondra 3 4396724 Big problem is different edge geometry. European knives would probably survive a sharpener but MACs, Globals, Shuns? Not likely. Lots of threads on this issue. Sat Feb 07 15:35:15 -0800 2009 4395642 16382 Kagemusha 4 4397983 " European knives would probably survive a sharpener but MACs, Globals, Shuns? Not likely." .... This is the problem I was talking about! ".. Not likely." What evidence do you have? Have you used the sharpener in question? Those sharpners are made in a way that depending of the tickness of the entire blade, you manage to get an angle of up to 15 degree per side. I may add that I have re-angled all my "european" knives edge, including Sabatier and Henckels to 15 degree (30 total) and have not problem at all in keeping them that way with few strokes on the ceramic rods once a day. Sun Feb 08 08:11:19 -0800 2009 4396724 263853 marcodalondra 1 4398082 I just bought a MAC 85, and love it. On the advice of a professional chef I also ordered the Rollsharp. I have a question. Do you use it like a honing rod or do you use it only to sharpen the knife? The instructions are not clear. Sun Feb 08 09:02:38 -0800 2009 4393317 115579 Mother of four 2 4400060 I think you can use it both ways, but for honing, pass it lightly no more then twice, pull only motion. Marco Mon Feb 09 05:51:11 -0800 2009 4398082 263853 marcodalondra 3 4400378 Thanks! Mon Feb 09 08:12:42 -0800 2009 4400060 115579 Mother of four