E-COMMERCE CONSULTING
Menu

Knives and prep

Work Sharp guided sharpener

A guided system that makes a consistent angle achievable without experience.

What it is good at

  • Holding a repeatable angle so the edge comes back evenly
  • Working on both Western and Asian blade profiles
  • Being fast enough that you will actually use it

Check before you buy

  • Whether it supports the angle your knives are ground at
  • Whether replacement belts or stones are sold separately
  • Storage: the guides and abrasives need somewhere dry

Who it is not for

Anyone with a single cheap knife and a pull-through sharpener; the pull-through is enough.

Sharpening is the skill that makes a knife worth owning, and a guided system is the fastest way to acquire it: the jig holds the angle, you do the strokes.

Keep it for bringing an edge back. Honing between sharpenings is what preserves the blade.

Also in Knives and prep

Photograph pending

A photograph of this product is being prepared. Nothing borrowed is shown in its place.

The knife that professional kitchens hand to new staff: cheap, sharp, replaceable.

Best for
A first good chef knife, and a second one for anyone who cooks a lot.
Watch out for
The handle looks plain and the steel is softer than premium Japanese knives.
Check price and availability

Photograph pending

A photograph of this product is being prepared. Nothing borrowed is shown in its place.

Three knives that cover almost everything, instead of a block of twelve.

Best for
A kitchen that wants the useful knives without the filler.
Watch out for
Sets often include knives nobody uses; check what is actually inside.
Check price and availability

Photograph pending

A photograph of this product is being prepared. Nothing borrowed is shown in its place.

End grain wood: kind to edges, heavy enough to stay put.

Best for
Anyone chopping daily who wants their knives to stay sharp.
Watch out for
It needs oiling and must never go in the dishwasher.
Check price and availability