Anyone used the Ikea SKARANDE knife sharpener?

I have one similar in that it has 3 wheels and a plastic cover that positions the blade and when in use the wheels run in a bath of water. The grinding wheels and plastic cover look the similar but the handle arrangement is different.

Apart from the colour and the very end of the handle identical to:

It works well on my large Global knives. I've never had to use the coarse grit wheel and very rarely have I used the medium grit wheel. A few light passes over the fine wheel and I get an ultra sharp edge.

It's not too good for small knives as the plastic cover prevents the part of the blade closest to the handle from reaching the wheel. The plastic cover is meant to hold my Global knives at the correct angle.

I also have a few large Shefield made large kitchen knives and find I actually get a better edge with a cheap small sharpener with a V shaped ceramic sharpening surface.

David snipped-for-privacy@btinternet.com wrote in news:lo9ss6Flte1U2 @mid.individual.net:

I use the single grit ASPEKT one and it is very effective and more compact. I always use it wet and a few light strokes are all that is needed to keep a very keen edge. On the SKARANDE you wont need the course or medium grits unless you are very rough on knives or have chipped the blade. When done right you'll find an even coat of grinding slurry just along the edge of the blade. I've gifted a few around and some get it right, some not. I told my mum to leave her knife sharpening to me as all she seemed to be able to do was blunt hers on it.

I believe the ASPEKT is a rebranded Fiskars Rollsharp which sells 2-3x the price.

Thanks for the link.

Might get one for comparison and for use when travelling.

Cheers

Dave R

I have to say that I've tried everything and TBH the best sharpener I have is

Back in the late '70s I was a student, and teaching myself to cook. I splashed out on a decent 10" Sabatier cook's knife.

I still use it most days. 50 years of using a steel on it means the edge is a little wavy, but it's still sharp. None of these fancy sharpening gadgets.

Just buy a good knife, and a steel will be enough. The knife will probably see you out.

Andy

The steel, however, will not.

Buy a diamoind faced one. Replace every 10 years

That's a steel. It reshapes the cutting edge rather than removing metal. There are metal, ceramic & (I believe) diamond steels.

In my (limited) experience, they are the best thing since sliced bread. I have an old carving knife that I use for cardboard & all it takes is a couple of strokes on each side with a steel to make it slice easily through even thick cardboard. What stops the cut is the cutting slot not being wide enough & the cardboard clamping the knife.

If they are anything but hardened steel, they are not IMHO 'steels'

Anymore than a whetstone - also a very good device - is.