Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Dec 13, 2010 08:09 AM

wusthof knife sharpener

Hi guys..newbie here when it comes to knives.

any thoughts on this knife sharpener? looking for something easy to use and inexpensive. I dont have super nice, expensive knives.

Do these kinds of sharpeners work well? or do they do more damage over time?


  1. Click to Upload a photo (10 MB limit)
  1. Yes, this should work well on anyone's "average" knives. I've used a similar sharpener with the Fiskars brand on it. You'll probably only need to use the fine rods to keep things sharp. The coarse rods would only be used if your edges become mediocre-sharp. If your edges are really dull, this probably won't bring them back. Also, I've had knives made so poorly that nothing short of a belt grinder really helped.

    2 Replies
    1. re: Eiron

      I haven't used this sharpener, but from the description, I don't think it has coarse rods. I think stage 1 is a carbide shearing sharpener (like the notorious Accusharp) and stage 2 is a medium-fine grit ceramic rod sharpener. Which is a strange way to make a 2 stage sharpener, since I'm not really sure that stage 2 would make stage 1 any sharper. Maybe it would make a more durable edge, but I'm not even sure about that.. It would give you the option of using either individually of course.

      Anyway, to OP, Eiron is basically correct. This device won't put a killer edge on your knives, but it will make dull knives sharper. Overuse of stage 1 can damage the knife over time. On the upside, stage 1 should be able to handle a fairly dull knife. Carbides in this type of sharpener tend to wear out and need to be replaced, but as far as I can tell, this device offers you no way to replace worn carbides, so if you're interested in a carbide shearing sharpener, you might just want to look at something like the Accusharp which is a bit cheaper and also has replaceable blades.
      Or if you want something less aggressive (though it won't create as sharp an edge and it takes more effort, especially on a genuinely dull knife), you might try a plain pull through abrasive sharpener (like stage 2).

      Another wusthof sharpener with a different look but apparently the same function is well reviewed on amazon, so at least you know there's some buyer satisfaction.
      Still wouldn't be my first recommendation though.

      1. re: cowboyardee

        Whoops! Yes, CBAD caught my skim-over of the specs. :-O

        My Fiskars 2-stage has 2 sets of ceramic rods, & I've also owned/used the carbide type. I agree, the carbide sharpeners are difficult to achieve good results with.

    2. I have the cheaper 2-stage Wusthof knife sharpener (bought it for around $15 off, and it works like a charm.

      There's also a cheaper version of this two-stage sharpener you can get to "try it out", so to speak, supposedly made by the same company that makes the cheap Wusthof kind I linked above:

      It keeps my knives nice and sharp. When I feel them becoming a bit dull, just using the ceramic side a few times gets them back up to sharp. No need to swipe more than 5 times, in my experience. I don't have fancy knives, but the one I use most is a 6" Wusthof that I bought at TJ Maxx for cheap ($10).

      I've also tried running a few cheap, very dull knives that came "free" in a pack of flexible cutting boards I bought at the Crate & Barrel outlet (Progressive brand), and using both the metal and ceramic sides, I can actually use the knives to cut tomatoes now.

      It has also gotten a pair of crappy dollar store scissors sharp enough to cut most of the things I need to cut (thin cardboard, mailers, fabric, etc).

      If you have very expensive knives, I wouldn't use them on any over-the-counter sharpening tool like this, though. But for average, not-expensive knives, I've found ti works like a charm. The more expensive sharpener you linked would probably last longer if you use your knives every single day of the week. I use my main knife maybe 3 days a week (since I tend to keep it simple during weekdays), so it's holding up well to that occasional use, but probably wouldn't last too long under someone who uses their knives every single day.

      I'm also sure that all sharpeners eventually just wear down the metal over time. Professional sharpening will make the edges smoother.

      1. These work just fine on anything with a relatively soft steel and a western grind. Just ruled out expensive Japanese knives. In fact, the Heinkels rep. was at a store and told my son these work well if you are apprehensive about using a steel or other sharpening. It won't keep them sharp of ever, but it's much better than doing nothing. The key is not to let the knife get dull, then this works fine, once it's really dull, you will pull through this for ever before there is an effect. Dull is a relative term, but I'm talking dull here, the point where a grinder would work better.