Cangshan 1026108 3-Stage Adjustable 14-24 Diploma Skilled Knife + Scissor Sharpener Black

Seems to work pretty good
Ease of use. I just pulled it out of the box and started pulling knives through it. It says on the side, where to adjust the knob. So I took my pocket knife, dialed it in to 20, and started pulling it through. It has a very nice rubber bottom that grips the surface so that it doesn’t move. WIthin a few minutes my dull pocket knife was fairly sharp. Now it’s not going to split hairs or anything crazy but it’s sharp enough.So I took it up and gave it a try with all my kitchen knifes. In very short order I had them a lot sharper than what they were. Slices through tomatoes, bread just fine. I didn’t try any serrated edges, but those are always a pain to sharpen. Id say you’re gonna have to go slow with it or it will just skip over each serration.Again they’re not crazy sharp but my kitchen knives are much sharper than they were, and I’d say they’re sharper than when we first got them. There are models of these on Amazon going for $80 — I think this one is a pretty good deal — and again they’re going to make your knives usable again, but not turn them into razor blades.

Easy to use on my Cangshan knives
I bought this sharpener to use on my Cangshan S1 Series German steel forged knife set (an 8-in Chef knife and a 7-in Santoku knife). I bought the set in 2016 and have been primarily using the Santoku knife. I didn’t notice how dull it had become until I used the Chef knife. Wow! I have never sharpened a knife before, and was worried about damaging my blades. The Cangshan knives have a 16 degree angle (per their website), and this sharpener allows you to adjust the angle. I followed the easy-to-understand instructions and sharpened the Santoku knife. I tested it on a very soft, ripe tomato and was able to cut very thin slices with no problem. Success! The bonus is that it also sharpens scissors! It was fast and easy to use.

Treat it nice…
This is a great multi-tool sharpening system. Don’t be overly aggressive either with the pitch adjustment or the pressure of blades on stones and it will do a great job for a long time. Well worth the price!

Advice from a knife guy who’s tried them all:
As an admitted cutlery fiend, I’m here to confess we have three knife blocks filled with exquisite knives. If you love great cutlery, you may decide not to fill your block with a perfectly matching set but with the best individual knives for specific needs. Thus, we joyfully own knives from Wusthof, and Henckels and Asian names including Mak, Global and Shun, including their Kaji line. I’m a newcomer to Cangshan and very impressed, especially with the TC line with Swedish steel but I also own their knives using the exact same German steel as Wusthof. So let’s discuss pull through sharpeners below in detail:I own two electric Chef’s Choice sharpeners, one Asian-edge Chef’s Choice manual, and two Wusthof manual sharpeners. As you likely know, what’s unique with this very well priced Cangshan model is its ability to change the angle setting. Cangshan knives arrive new sharper than any other knives I’ve owned other than Mac. They are truly superb out of the box, even besting the Shun Kajis that cost several times the price. Like Shun, Cangshan uses a 16 degree angle and that’s why I bought yet another sharpener. The disadvantage here is that you can “only” adjust in two degree incremements. This is perfect for some brands including all recent Wustof’s that employ a 14 degree edge. However, many other Asian brands including Global and Mak use a 15 degree angle so I’m sticking with my Chef’s Choice for those.By the way, I think of this type of manual sharpener as the easiest way to hone knives and I prefer it even to my excellent ceramic honing rod. What honing does is gently puts the burrs back in alignment. Thus, if you do this once every several cooks, depending on how soft or hard the steel of the knife is (Rockwell hardness), you will only very rarely need to use the left side more aggressive sharpening mode.Lastly, if less neurotic than me, this model will do fine with 15 degree edges. I’d recommend using the 16 degree setting. You’ll know right away by testing on tomatoes or paper if the edge is as sharp as you deserve. Remember that when pro chefs use a steel to hone, they can never hold an exact 15 degree angle anyway.

This is a very, very effective sharpener. I’ve properly sorted out all the knives in our Joseph Joseph rack. The fact that you can choose the angle to match as closely as possible the blades you have is a super useful feature. Then honing them has properly restored ours to great condition.

Definitely one of the better sharpeners on the market. There are a lot of rubbish ones out there