Two-Step Knife Sharpener

So I have had lots of sharpeners but this is far the best value for money. Tungsten side reforms the edge and the ceramic side smooths the edge. Making the knife super sharp. I sharpen once every week and it works a treat. I do have good quality knives as well as cheaper knives and works well on both. Although the high quality steel forged knives have the better edge.

I tend to buy pretty cheap knives so they don't keep their edge for too long. I've been keeping this in the knife drawer for the last few weeks and just giving each knife a couple of passes as need be. I'm really happy with the result. It feels like all my blades are sharper than when i got them. And remember, dull blades cause accidents, so keep them sharp.

It will take a while though! I want to take this abroad to sharpen my kitchen knives. It's size and weight is good for that. I just hope it gives a good edge on my Sebatier knives that get used and abused by guests.

I've owned one for years, they are so simple to use and work very well. Mine lasted 7 years and was used several times a week. Pull the knife through the coarse side 3 times then the fine side 3 times for a sharp edge. This works on every blade I own. Little touch but the ends are rubberised to allow stable resting on a work surface when in use.

As the blade runs through the sharpener, you can feel the rough damaged areas get smoothed out leaving a really keen edge. Really pleased.

I used it but went back to my old sharpener which is very old but still better than this one

Hi im adding a new and more possitive review , my appolgies to the seller i left a review regarding the item a 2 step knife sharpener i was too quick to leave poor feed back as i tried to contact the seller i assumed i was being ignored as i waited for a reply ' belived there wasn't,t an opption to return it hence i was thinking the worst more money wasted ? i contacted amazon and advised by a very nice woman she confirmed i had been refunded and the seller did not require the item back , ok it was only about £7 nothing too worry about but the principle meant something but it does prove we can act too judge unfairly and far too quickley thank myou amazon for your help and many thanks to a nice seller , P/S I HAVE NOW FOUND OUT THE PROBLEM I HAVE IS " THE OPERATOR ERROR ! " Rosy

Prompt delivery which is always a bonus, I have used this on all my survival knives and I'm very impressed with how sharp they are ,just two or three strokes on each side and my blades are razor sharp now, would highly recommend the smiths two stage sharpener.

It’s a great design, brilliantly product. Transformed my knives, I have used alternatives before but this is the best of the bunch and worth the money. Top marks 👍

> The most convenient, compact, knife sharpener that I've found. > I use the ceramic side (with the little white cylinders) for sharpening kitchen knives (and my pocket knives). I hold the knives edge-up under running water in my sink with my left hand, and lightly move the sharpener with my right hand along the blade. About 10 very light strokes is usually enough to touch up an already fairly sharp knife. > I've nicked and scratched my kitchen countertop trying to sharpen long chef's knives using sharpeners that I have to place on a countertop and drag knives through. I appreciate that I don't have to set the Smith's sharpener on a countertop. > A few other reviewers claim that the ceramic rods broke when they were trying to sharpen knives --- if so, they were using WAY too much pressure. Use only a very light touch. > Generally speaking the carbide (metal) side should NEVER be used on chef's knives or other fine blades. The carbide takes off too much metal. In quality knives, only the very edge is treated to be hard enough to hold a very sharp edge --- grind that off (or scrape it off with a carbide sharpener), and all the sharpening in the world is a waste of time. Don't misunderstand, you can sharpen such a blade to razor sharpness --- but the blade will not hold the edge, it will quickly dull. A couple of other reviewers claim that the carbide chips fine blades -- in which case the blades are permanently ruined. > Use the carbide side for axes, machetes, and other utility blades made of comparatively softer steel. But even a utility blade can be damaged by using too much pressure with a carbide sharpener --- the edge of the blade becomes wavy and irregular. > You can touch up a utility blade, (that is, make it a little sharper) using the ceramic edge afterward --- but that extra step is usually a waste of time for utility blades, which will dull quickly in use anyway. > Maybe "medium quality" blades (such as an average quality hunting knife) might benefit from carbide followed by ceramic, but try the ceramic only, first. If, say 30, swipes with the ceramic side does not adequately sharpen the knife, then try 5 light swipes with the carbide sharpener, followed by 20 light swipes with the ceramic, and so on. > There is another option for truly fine blades -- a honer. If you see a chef "wiping" two chef's knives against each other, that's what he/she is doing -- honing. But it is better to use a honing rod (and follow the instructions which come with it, or watch a U-tube video). Honing straightens up microscopically bent or folded portions of the edge, and can dramatically "sharpen" a knife without removing any metal. If you use a honer, maybe once in 5 or 10 times that you hone the knife, you'll probably need to sharpen it with a ceramic sharpener -- albeit only a few strokes, 10 at most. > Caution, large rod-like ceramic sharpeners are sometimes described as (or sold as) "honers" -- maybe they hone and sharpen at the same time, but, if so, they are removing metal from your blade. The purpose of a honer (or a leather barber's strop) is to sharpen without removing metal. I recommend using a metal honer, followed (if necessary) by minimal sharpening with a ceramic sharpener. > How can you tell when a chef's knife is sharp? If (with a light sawing motion) the blade can cut a ripe tomato without depressing the skin, then it is sharp. I recommend that you forget about trying to sharpen blades sharp enough to shave the hair off your arms -- in the real world, there is no use for chef's knives, table knives, hunting knives, or pocket knives that sharp, and the weakened blade edges are more likely to chip, and will lose the 'edge' (become dull) much faster. I doubt that you could get a knife that sharp with a Smith CKK sharpener, anyway. That's not criticizing the Smith CKK sharpener -- it does what it needs to do quickly and easily. > Do NOT use on scissors, bypass garden shears, or grafting blades, or any other blades that are sharpened on only one side. Doing so will permanently ruin the blades.

Es un producto pequeño, y los cuchillos los afila muy bien

I like the fact that it is lightweight and it floats. A simple design makes knife sharpening easy with 2 hoaning tools and it is small enough to throw in a camping kit.

Really good one. It really sharpens the knife after 5-10 strocks. Though the price is pretty high but is worth it. I had a cheaper one earlier but is was of no use. Pretty crap. This one is handy and portable. But since this is imported delivery takes some time.