A blunt knife is the one that cuts you. It skids off the skin of a tomato instead of biting into it, and the moment it slips your hand is behind the blade.
Why It Works
Four stages, in order
Coarse tungsten for a wrecked edge, fine ceramic to refine it, a diamond rod for serrated blades, and a polishing slot to finish. Most sharpeners give you one and hope.
Pull, don't grind
Three to five light pulls through the coarse slot then the same through the fine. It takes under a minute per knife and you do not need to learn an angle.
Handles serrated blades
The diamond rod on the side works on bread knives and steak knives, which flat slot sharpeners simply cannot touch.
Stays put on the bench
A non-slip base and a full-hand grip mean the unit is anchored while you pull, rather than sliding toward the edge of the counter.
Aluminium alloy body
Not hollow plastic. There is enough mass in it that the sharpener does the work instead of moving around under load.
Specifications
Suits
Kitchen, paring, chef and bread knives
Everyday Home Australia
Ten seconds a knife, once a fortnight, and you stop dreading the tomato. 30-day satisfaction guarantee.
