Looks like I could change the lie angle of my irons with that!
Yes that’s it basically - you get the hang of it quite quickly.
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So sharp it would go through a ProV1 like hot knife through butter 
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would it enable me to cut carrots and tomatoes better than my £15 sharpener does?
You have chosen my two favourite test veg - short answer is my sharpened knives need little or no pressure to slice toms and carrots. Don’t know about your sharpener might be brilliant - send me a knife
That’s one of my greatest concerns is not being able to apply enough pressure to cut a carrot, I roll around in bed at night fearful that I may not be able to produce a decent stew or casserole.
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Leave this thread immediately
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And I just accidentally another one from the same manufacturer, Shiro Kamo. 240mm Aogami Super with a stainless clad:
If you’re after good knives, Clean Cut in Sweden are just excellent, and their advice and support is phenomenal.
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Puukko Knife Making. Strangely calming. Warning Finish recorder intro.
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Majestic chopper, sir
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Why thank you
Zero faff compromise. You need to spend stupid amount of £ on the finest Japanese water stones and spend six months learning how to sharpen via very expensive classes. Then you realise you are only increasing the blunt. Getting someone else to to do it who has some proficiency in sharpening for ten quid a blade is a far better option.
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I have had the Wusthof version for a few years. Does the job well enough, haven’t used the watersones since I got it.
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Is yours two or three wheeled?
I have the three wheel version. The blue wheel is v coarse is a bit much imho unless you’re trying to sharpen a brick.
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I have the 2-wheel version. Does a decent enough job.
I got one of these recently, only tried it on some junk knives and it seemed to work well, but need more practice before using it on the good knives.
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Two wheel
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