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Old 01-23-2009, 05:06 PM   #1
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Wusthof Pull through Knife Sharpener

Sorry to start a new thread but wanting the heading like what i have posted.

Has anyone here got one of these Wusthof push and pull through knife sharpener if so how do you rate it?

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Old 01-23-2009, 05:15 PM   #2
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Have you made you mind up to buy the Wusthof knives?
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Old 01-23-2009, 05:17 PM   #3
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Yup I got 3 Wusthof Knives love them and love the feel of them..
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Old 01-23-2009, 06:40 PM   #4
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Yup I got 3 Wusthof Knives love them and love the feel of them..
Great, they'll serve you well. I don't have the sharpener you've asked about on this thread, but I can tell you you'll need to use a sharpener to keep a keen edge on them because they don't hold an edge very long. However, they are easy to sharpen. But some time you'll need a stone or the equivalent. Happy cutting.
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Old 01-23-2009, 06:43 PM   #5
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Are you referring to this one?





If so I'd advise against it. The sharpener in left slot is a carbide "ripper". It will sharpen/reprofile a blade but it's very hard on it and removes a lot of metal. Knives tend to "chatter" across these sharpeners, giving you an edge that's almost serrated-looking under magnification. The other slot is a sort of mini ceramic crock stick; it will work better and remove less metal.

Those of you who are long time DC'ers will probably groan at this, since I repeat it so often () but I usually recommend the Edgemaker Pro to people who need sharp knives but don't want to mess with stones. A whole set of 3 is only about $30, and most people can get by with just the Red (or the Red & Yellow). Here's a couple of images of them:






Unlike carbide rippers, the Edgemakers use rods of different grits. When you run the knife thru them they flex a bit, applying leverage while cutting. Press hard and they'll remove more metal while a light touch removes very little. The yellow "Handy Honer" is very fine, and feels completely smooth to the touch- it will put a shaving edge on a blade with minimal wear. My dad has knives that have been heavily used and sharpened only on the yellow, and after 15 years there's little discernable wear. On the other hand, my brother has a chef's knife sharpened for 10 years on nothing but a "ripper", and it took me half an hour with a super-coarse DMT diamond stone to get it to the point where I could sharpen it with a coarse waterstone! That's how much damage they do.

The Edgemaker Pro has a very simple learning curve. I could hand one to any home cook and teach them how to put a shaving-sharp edge on any decent knife in a just a few minutes. The Blue is extremely coarse, so much so that you'll almost never use it; the only purpose is extremely dull knives or garden tools (works great on hoes and lawn mower blades). The Red has two different grits, a medium and a fine. This will suffice for most knives. But the Yellow is the real gem, the secret to getting a great edge. A light touch with the Yellow will impart an edge that will fillet paper, assuming you have a good knife. If you use it regularly you'll never need the others.

Lastly, no- I don't get paid to shill them! I use waterstones for my best knives, and prefer my Edge Pro Apex for getting toasty edges. I also use a Spyderco Sharpmaker along with ceramic & glass hones. But I always keep my Edgemaker Pro's in my knife roll. They're perfect for touchups and great for the "house knives" that restaurants generally keep for the staff.
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Old 01-23-2009, 06:50 PM   #6
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Originally Posted by Rob Babcock View Post
Are you referring to this one?





If so I'd advise against it. The sharpener in left slot is a carbide "ripper". It will sharpen/reprofile a blade but it's very hard on it and removes a lot of metal. Knives tend to "chatter" across these sharpeners, giving you an edge that's almost serrated-looking under magnification. The other slot is a sort of mini ceramic crock stick; it will work better and remove less metal.

Those of you who are long time DC'ers will probably groan at this, since I repeat it so often () but I usually recommend the Edgemaker Pro to people who need sharp knives but don't want to mess with stones. A whole set of 3 is only about $30, and most people can get by with just the Red (or the Red & Yellow). Here's a couple of images of them:






Unlike carbide rippers, the Edgemakers use rods of different grits. When you run the knife thru them they flex a bit, applying leverage while cutting. Press hard and they'll remove more metal while a light touch removes very little. The yellow "Handy Honer" is very fine, and feels completely smooth to the touch- it will put a shaving edge on a blade with minimal wear. My dad has knives that have been heavily used and sharpened only on the yellow, and after 15 years there's little discernable wear. On the other hand, my brother has a chef's knife sharpened for 10 years on nothing but a "ripper", and it took me half an hour with a super-coarse DMT diamond stone to get it to the point where I could sharpen it with a coarse waterstone! That's how much damage they do.

The Edgemaker Pro has a very simple learning curve. I could hand one to any home cook and teach them how to put a shaving-sharp edge on any decent knife in a just a few minutes. The Blue is extremely coarse, so much so that you'll almost never use it; the only purpose is extremely dull knives or garden tools (works great on hoes and lawn mower blades). The Red has two different grits, a medium and a fine. This will suffice for most knives. But the Yellow is the real gem, the secret to getting a great edge. A light touch with the Yellow will impart an edge that will fillet paper, assuming you have a good knife. If you use it regularly you'll never need the others.

Lastly, no- I don't get paid to shill them! I use waterstones for my best knives, and prefer my Edge Pro Apex for getting toasty edges. I also use a Spyderco Sharpmaker along with ceramic & glass hones. But I always keep my Edgemaker Pro's in my knife roll. They're perfect for touchups and great for the "house knives" that restaurants generally keep for the staff.

They look good and it shame they cant be got in the UK or any advise on getting them in UK?
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Old 01-23-2009, 07:01 PM   #7
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I didn't realize you live in the UK. Perhaps they'll ship internationally? They're small and light so international shipping shouldn't be expensive at all. You could always email Rangle @ edgemaker_pro@yahoo.com and ask them. They respond to emails promptly as a rule and they accept paypal.


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Old 01-23-2009, 10:05 PM   #8
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If you want really really sharp, go to whetstones. Steep learning curve but it does give you the best results.

As Rob says some of the pull-through systems have problems. I haven't used the Edgemaker pro, but I can vouch for the Furitech system as being gentle on the knives and very effective at putting a good working edge on a knife.
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Old 01-23-2009, 11:23 PM   #9
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Originally Posted by Phil View Post
...I can tell you you'll need to use a sharpener to keep a keen edge on them because they don't hold an edge very long....
I've been using the same set of Wusthof Classic kitchen knives (8" & 6" chef's, 5" & 4" paring, 10" carving, and 6" boning) almost daily for over 40 years. I sharpen them about once every six months on a Spyderco Triangle Sharpmaker.

Between sharpenings, a few strokes on the Wusthof steel is sufficient to keep them sharp enough to slice a tomato with no effort, which is the standard for sufficient sharpness in my kitchen.
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Old 01-24-2009, 01:17 AM   #10
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I've been using the same set of Wusthof Classic kitchen knives (8" & 6" chef's, 5" & 4" paring, 10" carving, and 6" boning) almost daily for over 40 years. I sharpen them about once every six months on a Spyderco Triangle Sharpmaker.

Between sharpenings, a few strokes on the Wusthof steel is sufficient to keep them sharp enough to slice a tomato with no effort, which is the standard for sufficient sharpness in my kitchen.

Yeah, I also use the Spyderco. It's a terrific sharpener, with a few caveats. First, it's not idea for sharpening knives that are really dull, especially if they're hardened to the degree that most Japanese knives are (60+ Rockwell). Also it's a bit more "technique sensitive" than the Edgemaker Pro. It also requires some maintenance; the rods have to be cleaned periodically. Most people use Comet or Barkeepers Friend. I myself use a large art eraser or a Mr. Clean Magic Eraser. Lastly the Spyderco is a bit spendy compared to the Edgemaker Pro (I think I paid $60 for mine). All that aside the Tri-Angle Sharpmaker is a great tool and I'd hate to be without mine.

Obviously freehand on a stone is a great way to sharpen but to be completely honest only about 1 person in 100 that does it is really any good at it, IMOHO. The learning curve is steep and even then it's really a talent, and one that not everyone is capable of cultivating.

Ultimately I'm a knifegeek...I love it all, the knives, the sharpening gear and the ritual. But not everyone is. Just as some people like to work on cars while others just want their car to run. Not everyone has the desire to putter endlessly with sharpening- they just want sharp knives. No shame in that! That's what the gadgets are for!
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