Good device, with only small flaws

According to many, sometimes euphoric reviews, I try a little more objective complement.
If I make my visits with the family, may I cook often. (If Grandpa cooks it tastes grandchildren particularly well).
The tool to particularly the knife that I found were, however, for me a disaster. That was the real motivation for buying the knife sharpener CC 120th

I have to test the device with different diameters extensively.
Mir is the following notice:

The first step you should take only for pre very blunt knives, or knives with notches in the cutting. That is indeed something like this in the description.
But even here it is not so that the blade is ground equal millimeter by millimeter. So do not worry before use!

The second stage drags gentle. You have the blade run through several times to remove small dents from the knife edge. This works very well and fits the description.

The third stage, however, and their description is not entirely clear to me. You should polish the edge.
However, I have a clean vorgeschliffenes knife repeatedly pulled through this polishing stage - well, the small ridge which had created the level 2 was finally gone after some polishing passages, but in the micrograph was observed even with a microscope hardly any change.
But it is in the description: ".... and polished the fine cut notches into a super sharp cutting edge."
In my opinion, the third stage may be a bit more abrasiever, therefore operate more efficiently.

The stated ground angle 15 ° or 20 ° the following to say:
The grinding angle suggests a very slim sharp edge. The cutting angle (wedge angle) of the cutting edge is considerably greater.
It starts at about 31-32 ° at level 1, then 35-36 ° at level 2 and about 37 ° at level 3. (The angles differ depending on the cross-sectional diameter a little)

Serrated knife, such as bread knives are contrary to the description grinding impossible. Also serrated cutlery knives or ones with mini serrated are problematic. At best, one can try to grind on the non-corrugated side.

However, the handling of the CC-120 is simple. One should slowly draw the knife without any effort by the angle guides. Here, lift depending on the shape of the blade, or reduce this so that the just are in the unit dividend cut part remains approximately horizontally.
But that's all read in the manual that can be downloaded as PDF file.
What the small lever at the back is (possibly clean the wheels) and how to handle it, you can not learn there, unfortunately.
The sander CC-120 provides robust from, is good by the weight and acts otherwise solid.
Since the allegedly razor edge wears off in use, you should sharpen more often with stage 3.
This one has when one shuns the permanent put away and bring out, again standing around a unit more in the kitchen.

I have family in many knives sharpened it and am satisfied in general law.
Only the polishing performance of the Level 3 is in my opinion insufficient.

At home I have for many years a good meat knife, which I use for almost all cutting jobs.
Once I had honed my cutting slimmer because I was not quite satisfied with the sharpness.
Since then, I sharpen the knife only with the sharpening steel and am very happy with the cutting performance.
My "professional knife" I tentatively with the CC-120 ground. And I've found that for many sliced ​​a sharpened by a sharpening steel, slightly rough edge, is more advantageous.
However, this does not speak against the quality of the CC-120th