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2-Stage Pull-Through Knife Sharpener

Name: 2-Stage Pull-Through Knife Sharpener
SKU: WK-1002
Price: 7.99 USD
Availability: InStock

$7.99

A two-stage pull-through knife sharpener with a coarse carbide slot and a fine ceramic slot for honing.

Color2 options

Carbide, ceramic
2-stage sharpening
2 finishes
Straight edges

What's in the box

011 × Knife sharpener

SKU WK-1002

In stock — arrives 5–10 business days (US) · 6–10 (UK)

Description

A dull knife is slower and less safe, because it slides off a tomato skin instead of biting into it. Learning to hold a steady angle on a whetstone is more than most weeknight cooks want to take on.

This pull-through sharpener sets the angle for you. Draw the blade through the coarse carbide slot to rebuild a worn edge, then through the fine ceramic slot to smooth and polish it.

Choose a Stainless or Wood finish; both are one size and work with straight-edged kitchen knives. Keep your fingers on the guard and pull lightly from heel to tip. It is not for serrated bread knives or ceramic blades.

Materials & Care

The sharpener has a coarse carbide slot and a fine ceramic slot, in a body with a Stainless or Wood finish. Wipe filings off the sharpener and the blade after each use, and keep it dry in storage.

Shipping & Returns

Complimentary standard shipping to the United States and United Kingdom, with no minimum spend. Orders are prepared within 1–3 business days. US delivery is typically 5–10 business days after dispatch, UK 6–10 business days.

Technical Specifications

Type: 2-stage pull-through sharpener Coarse slot: Carbide Fine slot: Ceramic Options: Stainless, Wood Size: One size For: Straight-edged kitchen knives Sold as: 1 sharpener

Rebuild, then polish

The carbide stage removes a little steel to form a new edge on a knife that has gone blunt. The ceramic stage then refines that edge so it slices cleanly rather than tearing. Start with three to five light pulls in coarse, follow with the same in fine and test on paper or a tomato.

Quick weeknight upkeep

Because the slots hold the angle, a few pulls between meals keep a chef knife or utility knife working well. No soaking, no flattening a stone and no practice needed. Wipe the blade afterward to remove any fine metal particles before you cut food.