ZWILLING TWINSHARP Duo roestvrijstalen messenslijper, 24 cm

Das Konzept mit den zwei Schärfstufen funktioniert einigermaßen, auch wenn ich einige sehr unscharfe Messer hatte, bei denen ich auch mit Stufe 1 gern schneller vorangekommen wäre.Die Kritikpunkte sind:Bauartbedingt kann man die Klinge nicht direkt am Griff im Schärfer anlegen. Es bleibt immer ein Stück ungeschärft, was nach einiger Zeit zu einer konkaven "Biegung" der Klinge führt. Bei großen Messern fällt das nicht so ins Gewicht, bei kleinen schon.Außerdem nervt es, dass man am Ende des Durchziehvorgangs immer in dieses Plastik schneidet.

Bought as a xmas present

Good items good quality.thanks

Excelente calidad y precio

2015: All my Henckel chef and steak knives were dull after years of neglect. I'd done the whetstone honing process a couple times in the past but that was getting old. So, being picky and figuring you get what you pay for, I thought I'd get a top-of-the line Chef's Choice or Wusthof electric knife sharpener for $150. Then I saw this manual sharpener for $25 and thought, "What the heck, Henckel wouldn't sell junk to sharpen their own knives, and if it doesn't work I'm only out $25", so I bought it. Impressed by the "heft" when I took it out of the box ... solid. The "sharpeners" are simply one pair of slightly overlapping wheels in each slot, steel carbide wheels for the Rough #I slot and ceramic ones for the Fine #II slot.For neglected knives, you simply draw the knife through the Rough slot a few times with only very slight pressure until you feel no more of the initial "roughness" there, Then you do the same in the Fine slot until it glides smoothly through that also. That's it. My 16 knives took a half minute each and each passed the final "slice the printer paper" test. Once you get them in shape, a couple quick times through the Fine slot returns a razor edge in seconds. Tap it in your trash can or sink occasionally to empty metal particles. No comparison to that timeworn method of stropping them using a round "steel". That said, if your knife blade is really bent over, you'll know it when you pass it through the Rough slot, so that's the time to use your round steel first to reset the edge before then sharpening it. Absolutely not for serrated knives or one-sided blades like santoku's with one edge or scissors, and undesirable for Asian-type knives, which have a sharper 14 degree bevel per side vs. American/German knives with a 20 degree bevel.I don't think the electrics do anything much different since they have the same slot-with-sharpening-wheels design ... and you still have to pull the knife through the different slots, so they would seem to only add value for high-volume restaurant use sharpening of dozens of knives every day. I.e., why spend a $150 instead of $25, and another counter appliance to do the exact same thing?