I have the grinding / sharpening stone for my (in my opinion) relatively high-quality kitchen knives from Zwilling bought (Series FIVE STAR - ZW EUR 39,50 -. 79.50, so no cheap knife). This necessitated But after a few months use urgent care by regrinding. The sharpening steel came to me out of the question (layman!) And I have become aware of the Japanese Nasschleifmethode by div. Internet videos and postings. There is now a wide range of various stones, qualities and grit. The whetstone Gräwe a "Duostein" with grit 400 and 1000 is supplied, which should be sufficient for most knives. In addition, a friendly master butcher has confirmed that only the regular, proper grinding leads to durable knives. The Sharpener is therefore probably only useful for professionals. But now to the product:
The goods are in a sturdy carton (the stone is additionally again wrapped in foil) and also all wrapped in cushioning bubbles. A detailed instruction manual is included - Tip: for this you can look at but also plentiful and well-crafted application videos of professionals to relevant pages.
After the stone was soaked for about 15 minutes in cold water and used in the exactly matching bamboo holders, I honed the first knife as carefully as possible to the 400 page 10-15 times on both sides by reciprocating. You can see the grinding motion tatächlich attackers to execute relatively slow, is probably more important, the care in maintaining the grinding angle. The stone has been time and again sprinkled with water. After the 1000 side and as a result you get is actually (re) super sharp blades (like new). I should point out that I previously had no experience for the sharpening of knives and I have trained myself only through the Internet videos. As a test and training object I had previously used an older knife, but that was really dull - this cuts after grinding now a loosely-held piece of copy paper without tearing this appreciably. Real madness!
My relatively new and good knives are again become razor sharp (z. B. the cutting of rind of a roast is easily possible, the knife goes through like butter) and the risk of injury with sharp knives actually lower than with dull, because with much less pressure required. The knives cut only by the pure weight.
Conclusion:
Who jemalt really used sharp knives, it will not want to miss. But even the best knife has to be sharpened regularly. For this are stones that are based on Japanese art grinding, ideal. Sichermann can buy more expensive stones with different grain sizes, but in my view is this variant, the two grains and the really good holder made of bamboo, which absolutely does not slip by the rear rubber feet, for personal use more than adequate. Possibly I'm going to have to buy a 4000 or 8000 stone for polishing, but the price / performance ratio for the Gräwe Duostein is in my view very good indeed.
A strong buy recommendation, therefore, for this great, well-made product.
