Chef’sChoice Hybrid Knife Sharpeners for 20-Degree Straight and Serrated Knives Combines Electric and Manual Sharpening With 100-Percent Diamond Abrasives And Precision Angle Guides, 3-Stage, White

If you follow their in-depth directions, it works great. In other reviews, showing stray scrape marks, not sure how you'd even do that with this. (competitor trying to sway sales I presume) In the box is a card, that gives you a web address to directions, some reviews complained it didn't come with instructions, and I guess they didn't look that hard.My old Boker steak knives were not only dull, but rounded! After giving them a session with this sharpener, I can easily cut paper from the tip of the knife down to the handle. Very effective and efficient. Some of my knives that were only a little dull, swiped them through stage three, and they came out sharp. Great sharpener if you read instructions.

This is one of the only decently priced sharpeners that works. I keep it in the cupboard and pull it out when the knives get dull.

Does it's job. Time will tell for how long.

Let me start off by saying , I don't own any hundred dollars knives , if I did I would be looking at a 50.00 sharpener . I think I'm an average mid 50's person , and what I mean is my knives are like my plates, over 20 years old. In my kitchen I only need my knives to cut , that's it . I'm not shaving with them or trying to cut paper,I don't want my kitchen knives to be razor blades because I don't wont to lose a finger while washing dishes .My two filet knives started of in my tackle box and I liked them so much I moved them to my kitchen . Those two knives are both over 20 years old and never been sharpened . They were so dull that I stopped calling them filet knives . I have about 8 knives in the Kitchen and all of them are old and dull. My sharpener arrived on 2/20 and I was about to cook some 15 inch ribeye's and decided to sharpen all of my knives while my stakes cooked . I didn't read any instructions , i just pulled each knife through the slots about 6 times , looked at the blades , then washed and left to dry . When my stakes were finished I grab one of my over 20 year old filet knives and it sliced the stakes like hot butter and I smiled . Today after work I pulled of some potatoes and grab another knife and it was so Sharpe that I put it in the sink and used a peeler . I will probably only used it a few times in the next few years but I love it .

I thought my knives were sharp because I kept them that way with a manual sharpener and a stone. I was wrong! Apparently I didn't have the angle right, or something, because knives sharpened on the Chef's Choice 250 are a LOT sharper than they were; almost razor sharp. It takes a little while to get the hang of sharpening, but once mastered is quite easy. In about 2 hours time I resharpened every one of the 12 kitchen knives that I frequently use. None are cheap, most are pretty high quality, so it takes a while to sharpen the better knives because of the harder steel. Of course, they'll hold their edge longer, so it's worth the time spent. I like the fact that the third stage sharpener is manual so I can do a quick touch-up each time I use a knife. I guess the "triple edge" concept really has value, because my knives are super sharp. This inexpensive little sharpener has exceeded all my expectations. 5 stars plus! Also, I have a couple other Chef's Choice products, and they are also a good value and very good quality. Good products, good company, happy customer.

It is easy to use. however, the instructions to push the knife alternate 3 time on both sides did not sharpen the knife to my satisfaction. I had to my knives through 9 times on each side to get them to a satisfactory sharpness. I have had it for 45 days and used it 3 different times.

Having a knife sharpener is sort of like having a spare car you only drive once every three months. It's great when you need it, but usually it collects dust.Solution? Lend it to your friends or sharpen their knives for them. They'll probably feed you, you'll decrease environmental waste (by avoiding production of a second item that gets used 0.1% of its existence), Cubs win.In all seriousness, this does a great job. Will it put as nice of an edge on as your local butcher shop/a real professional? No, almost certainly not. Will it freshen up knives so they cut through a tomato easily? Youbetcha. Given professional knife sharpening is $5-8/knife and that gets pricey, my knives stay sharper on average by tossing them on once every few months instead of a professional sharpening once a year ... at a fraction of the cost (said differently: I am already paying for enough subscription services, I don't need one for my knives).One point that should be common knowledge but isn't: this complements, but does not replace, a "sharpening" steel (misnamed). Steels hone by bending/knocking deviations back toward the center line, this sharpens by removing metal. Regular use of a steel will allow your knives to feel better, just be sure you're holding it at the right angle.

Nice little sharpener, especially for abused knifes but be careful on your good knifes as it will mark the sides. I had a cheaper set of forged kitchen knifes that I tested it on and verified that it will mark the sides of the knifes as they slide through and marks can't be polished out. Not sure if is the plastic used or the abrasive disks used. The solution I found was to cover the sides of the knife with packing tape with just a small area of the blade exposed that is actually sharpened. Works like a champ, but a pain, that's why only 4 stars. I also finish with my steel rather than the final step they have. You probably won't need step 1 unless the edge is pretty bad, as my paring knife was, but saved it.