Tri-angle Sharpmaker from Spyderco

best knife sharpener tri-angle sharpmaker spyderco


Ceramic rod type sharpeners which are also called crock sticks are a different beast than whetstones. The rods make a v angle, the blade is drawn down against them in a slicing motion. Manually, you can make deviations to the set angle when you tilt your blade. Alot of this kind of sharpener only comes with one grade of rod, and they have a limited use. One exception to the rule is the Tri-angle Sharpmaker from Spyderco. They have a deluxe set that comes with two pairs of ceramic rods, medium and fine, and a pair of medium diamond sleeves for pre-sharpening. Also there is a fishhook groove, scissors position and a flat position that gives the Tri-angle Sharpmaker some special uses. It also comes with an excellent instruction book.


Wusthof Knife Sharpener

Wusthof Precision Edge 4 Stage Knife Sharpener

  •  Sharpens Regular and Asian style knives.
  •  Tough carbide steel blades for coarse sharpening stage.
  •  Fine ceramic rods for honing.
  •  Rubberized base for sure grip.
  •  Weighted to be secure and secure.



Use the Wusthof Precision Edge 4 Stage Knife Sharpener to sharpen both your Normal knives and your Asian style knives. With this Wusthof knife sharpener, the normal sharpener makes use of carbide blades set at 28 degrees or 14 degrees per side to sharpener your regular kitchen knives. Stage two of the regular side utilizes ceramic rods to hone a fine edge on your blade. Basically slide the cover over to Asian knives to sharpen your Asian knives to a 20 degree angle or 10 degrees per side. The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives. Stage two utilizes ceramic rods to hone the fine edge of your Santoku or Nakiri knives. Simply location the gadget on a flat function surface and hold the E-Z grip manage with 1 hand plus the knife manage with the other. Insert the knife blade fully into the slot at a 90-degree angle to the sharpener and pull down and back 3 or 4 occasions to sharpen. Immediately after setting the knife’s edge with the carbide side, use the unit’s ceramic side to nicely finish the edge. The four-stage knife sharpener measures 9 by three by 1-1/2-inches. I lastly settled on this Wusthof knife sharpener and can not be more pleased. Just 8-10 draws by way of the course side and 4-5 draws through the fine side put a actually sharp edge on all of the knives. The Asian side also did an incredibly excellent job on the Santoku, which is considerably sharper now than it was when I bought it. Hopefully the knives will keep their edge for a long, long, while.


Warthog Knife Sharpener

Warthog V-Sharp CLASSIC

The Warthog V-Sharp CLASSIC is one of the worlds first adjustable, (17°, 20° & 25°) freehand precision knife sharpener that sharpens your knife at a consistant angle every time. It uses two high quality, natural diamond honing rods that sharpen the blade on both sides simultaneously. Ideal for Kitchen, Filet, Hunting and most other flat-blade knives. This Warthog knife sharpener is one of the best knife sharpeners in it’s class. CLASSIC FEATURES: 3 Adjustable Angles (17, 20, & 25), 325 Grit Natural Diamond Rods, Steel Frame Construction, Durable Powdercoat or Chrome Finish, Ideal for Industrial Use, Finishing Steels (Included) and a 3-Year Warranty.

Selecting the Best Knife for the Job

Like tools, knife kinds have a certain use and you definitely should really use the right knife for the cutting task. To get the most beneficial use out of your knives you will need to maintain them really sharp, handle your knives appropriately and practice. A sharp knife is much safer than a dull knife. Picking very good quality knives is extremely essential, a knife need to fit your hand, be really comfortable and should only be employed for it is intended task.


1. Chef Knife (French Knife)

This really is the cooks most significant and versatile cutting tool. This all purpose knife is employed for a variety of cutting and chopping perform, as well as slicing and mincing. The blade is usually 8 to 12 inches lengthy and also a few inches wide. A superb Chef Knife within the hands of a skilled cook is usually extra accurate and more rapidly than a machine.

2. Utility Knife

This smaller, lighter knife is utilized for light cutting and slicing jobs, typically on fruits and vegetables. The blade is generally five or 6 inches lengthy.

3. Bread Knife

For slicing breads, cakes and pasteries, a bread knife is made use of most generally inside the bakeshop and to cut loaves of crusty bread. The blade is typically 8 to 10 inches long.

4. Boning Knife

Applied for separating raw meat from the bone. It has a thin short blade and is generally stiff or flexible. The blade is normally 5 or 6 inches lengthy.

5. Filleting Knife

Used for filleting fish. It has a thin flexible blade. The blade is ordinarily 6 or 10 inches lengthy.

6. Carving Knife (slicer)

Utilised for carving huge roasts, turkey and also filleting pretty big fish. It has a long slightly flexible blade. The blade is normally 10 to 14 inches lengthy.

7. Cleaver

Utilised for chopping meats and cutting via bones. It has a heavy rectangular blade. Not to be confused with the Chinese Cleaver (a Chinese Chef Knife) used for most cutting and chopping. The blade is usually 10 to 14 inches long.

8. Paring Knife

Utilized for For peeling, slicing, trimming and dicing little fruits, vegetables and cheese. The blade is typically three to four inches lengthy.

9. Tourne Knife (peeling)

Utilised for peeling, slicing, trimming and dicing tiny fruits, vegetables and cheese. The blade is ordinarily two to 3 inches lengthy.

10. Steak Knife

Employed for cutting steak, chicken and other major courses. The blade is four to five inches lengthy and is often wide or thin, serrated or smooth.

11. Clam Knife

Employed for opening clams. The blade is three to four inches lengthy and slightly sharp, it must be used with a butchers glove.

Global G-38 10-Inch Diamond Sharpening Steel

Global G-38 10-Inch Diamond Sharpening Steel

  • Solid-core rod hones at the same time as realigns knife edges.
  • Created of chrome/vanadium stainless-steel coated with diamond particles.
  • Plated with tough chrome for additional resistance to abrasion.
  • 3/4-inch oval exposes extra surface for quicker work.
  • Stainless-steel manage molded for comfort, dimpled for safe grip.


Introducing the Global G-38 10-Inch Diamond Sharpening Steel. This 10-in Diamond Sharpening Steel has a diamond-honed surface to keep your Global knives razor sharp. The steel is very carefully weighted and characteristics the same distinct handle style as the knives. This Diamond Sharpening Steel is terrific for sharpening all of your knives on a weekly or monthly basis, depending upon how typically you use your knives. Loved by professional chefs about the globe, Global knives are an exceptional choice for the significant residence cook. The thin and razor sharp Global blade allows the cook to cleanly slice via foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global makes use of a hollow manage which is filled with just the proper amount of sand to produce the right balance. The manage has its own special darkened dimples for a non-slip grip. Since the knives are really light weight they minimize hand fatigue. Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps.Global G-38 10-Inch Diamond Sharpening Steel Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for great stain resistance plus molybdenum and vanadium which provides exceptional edge retention. Though steels often are touted as sharpening tools, couple of really sharpen knife blades, but they do carry out the vital job of realigning, or resetting, edges, which bend when contacting a cutting surface or other tough object. For the reason that this tool’s chrome/vanadium stainless-steel rod consists of hundreds of thousands of diamond particles, it’s tough enough to somewhat sharpen a blade. Using this steel won’t replace a expert sharpening job, which proceeds from coarse grinding to ever-finer grinding at tightly controlled angles. Even so, it will lengthen intervals in between sharpenings much better than a steel without diamonds since it accomplishes the final task of a specialist sharpening, which is polishing the edge to a fine point. This really is a steel produced expressly for Global’s Cremova 18 and Molybdenum/Vanadium stainless steel blades which is harder than the average German stainless steel. Together with the Shikansen sharpener, it keeps my knives as sharp as the day I bought them with minimal effort. It is pricey, but a good investment. Exceptionally properly produced, this tool’s rod has a solid core and has been plated with tough chrome for further resistance to abrasion and to extend its life. For the reason that the rod is actually a 3/4-inch-wide oval, it exposes more surface and works quicker than a cylindrical rod. Like Global’s signature knife handles, the steel’s handle is molded for comfort and dimpled for a safe grip. The rule is that a steel really should be no less than so long as the knife blade becoming drawn across it, and this steel’s 10-inch rod is lengthy enough for many household knives.