Sharpen both your Standard knives and your Asian style knives with the Wusthof 4 Stage Knife Sharpener. The standard sharpener uses carbide blades set at 28° or 14° per side to sharpener your standard kitchen knives. Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade.
Slide the cover over to Asian knives to sharpen your Asian knives to a 20° angle or 10° per side. The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives. Stage 2 uses ceramic rods to hone the fine edge of your Santoku or Nakiri knives. Simply place the gadget on a flat work surface and hold the E-Z grip handle with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90° angle to the sharpener and pull down and back three or four times to sharpen. After setting the knife's edge with the carbide side, use the unit's ceramic side to nicely finish the edge.
The first stage carbide (coarse) sharpens dull edges. The second stage ceramic (fine) provides a polished, razor sharp edge. A reasonably sharp knife may only require this light honing.
Wusthof Style # 2944-7