Wusthof Classic Ikon Knife Sharpener

This sharpener is designed for standard double-bevel kitchen knives. It is not suitable for serrated blades or single-bevel knives, such as traditional Japanese-style cutlery, as the angle and sharpening mechanism are specific to Western-style edges.

The first stage uses carbide blades to remove metal and reset the edge on dull or damaged knives. The second stage uses ceramic rods to hone the blade, smoothing out the edge and refining the finish for a sharp, clean cut.

You only need to use the coarse carbide stage when your knife feels dull or struggles to cut through ingredients like tomatoes. The fine ceramic stage can be used more frequently—every few uses—to maintain the edge and keep your knife performing at its best.

Yes. It features a weighted body and a rubberized, non-slip base that keeps the unit firmly in place while you pull the knife through. This design minimizes the risk of the sharpener sliding during operation.

No, you should use light to moderate pressure. Let the carbide and ceramic materials do the work; pressing too hard can actually damage the blade or remove more metal than necessary.