Upgraded RUIXIN PRO RX-008 Professional Knife Sharpener with 10 Whetstones, 360° Rotation Flip Design Fixed-Angle Stainless Steel Kitchen Chef Knife Sharpening Kit Abrasive Holding System Tools

Everything is work, but the sharpening stones are poor quality

Excellent tool to sharpen blades.. Needs some time to master.

It is a very high quality knife sharpener.

a Chinese product that doesn't work

Très bien

Bueno

Overall works great. I bought the metal upgrade swivel for this do to some complaints on longevity on original swivel. I can't attest to that because I upgraded it right away and kept nylon swivel as a back up. I usually use a wet stone and hand sharpen by feel and eye. However, that can be tricky and time consuming. This hasn't sped up the process that much for me, but it does keep a consistent angle for the knife bevel. I also bought a competitor diamond stones with similar size plates. They actually fit the RUIXIN PRO RX-008. I chose diamond plates for when I need to re-bevel and shape a severely chipped or dull blade. The stones are not bad but those are better for maintenance sharpening and upkeep. Where as diamond allows you to reshaping and re-bevel really dull blades. The key to sharpening is that you have to shape primary edge first then Secondary edge (cutting edge) last. I could be using the edge names backwards, however, the point is for extreme sharpness do as follows: 1. Make sure blade is straight, not bent. 2. Thin out main edge a little. To do this pick a flatter angle than cutting edge angle. For instance let's say you want a 17 degree cutting edge. On this step you sharpening or thin to a 10 degree angle. 3. Now that step 2 is done you increase angle to 17 degrees and sharpen. What I do is clamp down blade and bevel edge evenly until my nail catches a burr on opposite side of blade. Then I unscrew the blade turn over and repeat. Depending on the dullness of the blade will determine what grit to start with. If your knife is really dull you want to start at lower grits and slowly move up to next grit. At the very end use a flat strop or straightening chef hone. This will remove small burrs and straighten the cutting edge (pretty much microscopically). If you can see the burr with the naked eye that is not good. Also, One last thing do not use the clamp swivel clamp for sharpening (meaning pick a side to use. ) personally I chose hexagonal (allen wrench screws up). Even though this increases the sharpening time, it does two things for you, keeps same angle, if you flip clamp angles are different. So unscrew blade and manually flip blade and re-clamp. This Keeps you safer and keeps same angle. Because if that spring loaded part were to give out while you are pivoting it you could severely cut yourself. The swivel is for choosing an angle not for flipping and keeping same angle. If the design is for that than I'm sorry it will not work as intended. That being said as long as you manually flip blade and re-clamp you'll be good with this.

This was great for sharpening my knives. Is does leave stone dust on the floor but that is to be expected.