Gutes Tool für jede Schublade. Auf Empfehlung gekauft und voll zufrieden.Schnelles Nachschärfen vor dem Einsatz in kompakter Größe!

Bereits nachdem man einige Messer geschärft hat, ist er praktisch nicht mehr zu gebrauchen. Der Metallabrieb bleibt am Keramik hängen und es verliert dadurch seine Schleifwirkung. Leider kann er nicht entfernt werden. Auch wenn er günstig ist, leider das Geld nicht wert

Das kleine Ding ist einfach toll. Liegt lässig in der Messerschublade, braucht nicht viel Platz und ist damit auch sofort zur Hand.Total einfach zu bedienen und macht meine Küchenmesser blitzschnell scharf. Ich habe schon mehrere Haushalte damit versorgt und jedes mal gleich einen nachbestellt. Dies ist jetzt, glaube ich, der fünfte den ich kaufe. Den letzten wollte meine liebe Schwiegermutter nach ihrem Besuch gleich behalten ;)))))Absolute Empfehlung

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

> 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 skin 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 blades are more likely to chip. I doubt that you could get a knife that sharp with a Smith CKK sharpener. 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 sheers, or grafting blades, or any other blades that are sharpened on only one side. Doing so will permanently ruin the blades.

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.

Der Messerschärfer ist nun bereits einige Wochen in Gebrauch und wir sind sehr begeistert! Nach kurzem Schleifen sind die Messerklingen wie neu und das kochen macht noch mal mehr Spaß!Klare Empfehlung.

Der Messerschärfer ist der Hammer. Hatte noch nie so scharfe Messer.

Super Ware 1A qualitativ hochwertig 100% einfach super

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.

funktioniert 100% ob ein viktorinox oder das ka bar usmc. Es ist kein japanischer Schleifstein wo man viel Erfahrung und Zeit braucht für das nachschärfen. 10 sek und das Messer ist wieder scharf also optimal für unterwegs und Rucksack.

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.

ich bin etwas enttäuscht von diesem Produkt, weil es ledier nicht so gut funktioniert wie erwartet. Der Händler hatte mir nicht das Smtih's Original geschickt, sondern ein gleischartiges Produkt mit dem Verweis, dass es Produktionsgleich wäre...Als ich mich beschwerte, wurde mir angeboten den Kaufpreis zurückzuerhalten. ICh habe es mit dem Schärfe dann aber probiert und war letztlich enttäuscht.nicht zu empfehlen!