How much of the knife's steel does the fine slot remove? Is it all right to run the knife through it each time I need to use the knife?
832355
Unlike the coarse slots, the fine slot seems to remove very little steel. When I use just the fine slot and then wipe the knife blade, there is almost no metal dust on the cloth. I think that you could use the fine slot as often as you wished without wearing down the knife.
1271541
I measured the slots and here is what I came up with:3 @ 2"1 @ 2 1/8"2 @ 1 1/4"1 @ 1 1/2"2 @ 1"The scissor slot is 1 5/8" wideThe hole for the sharpening steel is 5/8" squareThese numbers are very precise. For instance, a 2 1/4" blade would not fit in the 2 1/8" slot. I have a combination of Shun, Wusthoff and Henckels knives in my block. Good luck!
1040896
I love those knives and keep them even when they break, wether because I dropped them or use them much for any reason cause I can use them for spare parts... if you didn't lose the part you can fix it youself. I often call these people to report fails too, hopefully they'll improve it... it's a great knive... not perfect though.
1716073
No need to use steel. No it does not appear to remove a lot of metal. I have only had it for about 6 months but so far so good. Overall the best sharpener that I have had.
907041
Not sure quite what you mean by that. When I sharpen knives the start depends upon how dull the knife is to begin. If really dull, I begin by taking the knife to a stone honing surface and getting it narrowed and angled on that with some honing oil. This always removes some steel from the knife so you have to be careful to not overdo it, and on the finest grit stone it should be reasonably sharp, but not paper-cut sharp. Then I "finish" the blade edge with the Chicago Cutlery honing steel, which will also remove some steel from the knife but very minimally, and gives the blade an ultra-sharpness. Run the edge of the blade across paper (should easily slice through) or lightly over the back of your thumb-fingernail (you will feel the smoothness or any burrs.) Once properly sharpened, NEVER run knife through dishwasher, hand-wash and hand-dry instead, and every 4-6 uses, use the CC honing steel to maintain the edge.
648023
There are two slots. The first is a rough cut and the second a fine cut. They both use the diamond rotating metal removal process, but you can tell that the second slot is a much finer cut than the first. I use this on my Victorinox Chef's Knife which has a thin 12-15 degree Japanese style taper and it works very well. This might not be the right choice if you have a typical western blade with a 22 degree angle as it would take a long time to reshape the edge.
1890151
Well, any knife will have issues with moisture. Of course the only part you would need to worry about rusting, would be the blade. If you strip the coating off the knife as many people have done, then you have more areas to worry about. Keep the knife oiled and dry when possible and it will serve you great.
1149903
I just use a regular steel and it works great. Use the angle you would for any knife.
993282
Yea, it works so well that mine got stolen...Just don't swipe it on the course side too much. With approximately 5lbs of pressure on your knife swipe it 3 times on the course and 6 times on the ceramic and you're good. Now, to keep it scary sharp use a honing steal on your knife before each use and your set. I cook for a living so sorry if I elaborated too much.
2229630
I never use a steel.. The amount of metal removed would depend on how dull your blade is when you sharpen. If you start with an average sharpened blade I would say that the amount is minimal. This is an excellent sharpener. Read the directions & follow them. You will be pleased
1044016
I don't need to use it daily because after you use it the first time (edge of blade upward 12 o'clock position swiped around 4 times) your knife should hold it's sharp edge for many uses. I hope this helps.
243893
use it to clean out the slots. after a lot of knife sharpening there will be a slight build up of debris. this tool cleans the space. it's described in the directions.
1483480
I use it in the kitchen as a paring knife. Probably requires more care than most folks want to bother with but I like a sharp carbon steel blade so I do not mind washing, drying, & putting on a dab of vegetable oil after each use. But hide it because others will put it away wet or in the dishwasher(Yikes)! It will rust.
1719324
The knives will go through fine but need to be removed quickly because the sharp edge(inside the stainless)is more susceptible to rust dots which will dull the blade.
657247
You are putting too much pressure on the knife. Just hold it gently and drag it thru the slots. I did the same thing at first.
1077015
I haven't had any problems, but I haven't used mine much. It's not the best quality knife I own and I could see where the locking mechanism would malfunction and become a problem.
4949
No this is not normal. Mine works just fine and easy. About the blade release, I found that the button on the right side of the knife releases the left blade and the button on the left side releases the right blade. I think the knife is great and am impresssed with the quality.