---
product_id: 370041
title: "2-Stage Hand-Held Sharpener, Black"
brand: "wüsthof"
price: "€ 77.53"
currency: EUR
in_stock: true
reviews_count: 9
category: "Wüsthof"
url: https://www.desertcart.com.cy/products/370041-2-stage-hand-held-sharpener-black
store_origin: CY
region: Cyprus
---

# preset 34° sharpening angle 2-stage carbide + ceramic sharpening ergonomic non-slip safety grip 2-Stage Hand-Held Sharpener, Black

**Brand:** wüsthof
**Price:** € 77.53
**Availability:** ✅ In Stock

## Summary

> 🔪 Sharpen like a pro, slice like a boss.

## Quick Answers

- **What is this?** 2-Stage Hand-Held Sharpener, Black by wüsthof
- **How much does it cost?** € 77.53 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.cy](https://www.desertcart.com.cy/products/370041-2-stage-hand-held-sharpener-black)

## Best For

- wüsthof enthusiasts

## Why This Product

- Trusted wüsthof brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Legacy of Excellence:** Crafted by WÜSTHOF, a 7-generation family-owned brand from Solingen, Germany.
- • **Ergonomic & Safe Design:** Non-slip base and E-Z grip handle for confident, comfortable sharpening.
- • **Effortless Knife Revival:** Restore dull blades in seconds—no professional skills required, just pull & sharpen.
- • **Perfect 34° Angle Every Time:** Preset angle guides ensure consistent, professional edges without guesswork.
- • **Precision-Engineered Dual Stage:** Carbide wheels for coarse sharpening, ceramic rods for a razor-sharp finish.

## Overview

The WÜSTHOF 2-Stage Hand-Held Sharpener combines carbide abrasive wheels and ceramic honing rods at a precise 34° angle to quickly restore and maintain razor-sharp kitchen knives. Designed with an ergonomic handle and non-slip base, it offers safe, easy, and consistent sharpening at home. Backed by over 200 years of German cutlery craftsmanship, this sharpener is a must-have for millennial professionals who demand precision and efficiency in their culinary tools.

## Description

The WÜSTHOF Two-Stage Hand-Held Knife Sharpener is a safe and easy way to keep your knives professionaly sharpened at home. With hard carbide steel blades for a coarse sharpening stage and fine ceramic rods for the honing stage you can keep your knives razor sharp, or restore dull blades to their sharpest. Detailed instructions are found on the bottom flap of the packaging, please review before use to ensure that you get the best performance.

Review: Almost as good as being a professional knife sharpener - I've used this sharpener on the newer Wusthof Classic Chef knife and it works perfectly. The standard cutters are for that particular line of knives, where the bevel on each side is 14 degrees. It also has cutters for Asian knives, and this really means ASIAN, more on the lines of Japanese Damascus steel blades that are very expensive and the metal is very hard. Those cutters are not for something like an any brand Santoku knife. It's for high quality, expensive Asian knives made from very hard steel, that holds a fine edge while you're working. I've used the standard cutters for Mercer Genesis blades and it works really well, but the metal is a little softer I believe so you need to hone after every use, which is easy enough since that's what the ceramic cutter does. I find if I do a bit of cutting through harder food stuff such as carrots then I have to sharpen the Mercer blades more often. Once again though, this pull through is absolutely wonderful and easy to use so I don't mind using it with those blades. I also have a couple of fillet knives that I use strictly for fish, and I can use the Asian cutters for those blades, and I hone every time I use the blades. I have a couple of other blades I use with the standard cutters and once again because the metal isn't as good as the Wusthof Classic line, I have to sharpen more often. The point is though, it's easy. While you're learning to use this, which requires a certain amount of pressure applied with your hand when pulling through, after sharpening and honing, do a paper test, where you pull the blade while pushing down on the edge of paper, to test your edge. This will let you know if you need to do more work, maybe adjust what you're doing, ensuring you're pulling through at a 90 degree angle, etc.... It's easy to use, but you still have to pull a knife through these correctly to have a consistent edge across the length of the blade. When going through paper you should have a clean cut, with no tearing or ragged cutting. It should be a clean cut along the entire blade. That's when you know you're sharpening the entire blade correctly. Feel free to experiment with different blades, but do know that many blades will not retain such a fine edge very long and you'll at least need to hone on a regular basis. But once again, it takes me about 30 seconds with a few pulls through the ceramic cutter to recondition the edge so for me I don't mind and I like the fine angle (14 degrees) for most my cutting. Many cheaper or older blades were originally set to 20 degrees, so taking it down to 14 degrees is a bit of work. But I also don't have cheap knives. I have some that are less expensive but they're certainly a step up from the bargain knives you buy in many stores, or on desertcart when you see a low cost set.
Review: Great but as with all sharpeners, make sure you understand how and when to use this. - A sharpener can quickly destroy knives and scissors if not used properly. If you have little experience with sharpeners, I'd suggest watching a few how-to's from *reputable* sources. If you have expensive knives and even if you don't, buying a cheap knife to use as a trainer wouldn't hurt and may save you some grief later. Important to train on a knife made from the same material as your knives - stainless or carbon steel. When most kitchen knives are used in their swim lane and in a typical household vs commercial use, sharpening is rarely needed. A honing rod is often included with knife sets. You'll use the honing rod to to keep the knives performing well the vast majority of the time. *Important* to check with the manufacturer for the correct type of honing rod - ceramic, steel, diamond, etc. Honing rods won't abrasively remove steel to the degree that sharpeners will. Negligible. They simply align the knife edge. The edge of a knife will deform over time. Common in softer stainless steel knives. Knives that use harder carbon steel can micro chip. These things can be seen under magnification. It is often this that results in the feel of dullness. When you do need a sharpener, this one is excellent for a sharpener *of it's type*. Safe to use, effective, almost fool proof. Those knowledgeable about knives may recommend using a whetstone or a sander. They're not wrong. That said, whetstones and sanders require a certain amount of technique, patience and attention to detail. Less a task than a craftsman-like skill. There are still many knife sharpening businesses for good reason. Note that there are at least three versions of this. One for carbon steel knives and another for stainless steel knives. There's also a combo version. Important to use the right version which will also provide the correct angle at which your knives should be sharpened. Definitely read through the manual and/or reach out to the manufacturer for care and cleaning instructions. Side note: if you have the budget, take a look at some of the better American made chefs knives. Benchmade, Kramer (made in the US and Japan) and others. We have some of the best blade smith's in the world and yes, you'll pay for them. That said, worth taking a look.

## Features

- PROPER USAGE - Place the sharpener on a flat work surface and hold the E-Z grip handle with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90-degree angle to the sharpener and pull back a few times to sharpen. After setting the knife's edge with the carbide side, use the unit's ceramic side to nicely finish the edge.
- TWO STAGE - Stage 1 uses carbide abrasive wheels for sharpening blunt knives, Stage 2 uses ceramic slats for fine sharpening
- PRESET ANGLE - Your blades are guided precisely thanks to the pre-set angle (34°) of the carbide and ceramic slats
- SAFE HANDLING - an ergonomic handle and the non slip base ensure comfortable and safe handling
- CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B003TWNZ08 |
| Best Sellers Rank | #16,426 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #65 in Knife Sharpeners #347 in Kitchen Knives & Accessories |
| Brand | Wüsthof |
| Color | Black |
| Customer Reviews | 4.5 4.5 out of 5 stars (6,152) |
| Date First Available | October 7, 2007 |
| Global Trade Identification Number | 04002293729220 |
| Grit Type | Fine |
| Is Discontinued By Manufacturer | No |
| Item Weight | 8.4 ounces |
| Item model number | 3059730101 |
| Manufacturer | Wusthof |
| Material | Synthetic |
| Number of Items | 1 |
| Product Dimensions | 9"L x 1"W x 1"H |
| UPC | 749628456898 885536293399 885517025421 887662585782 |

## Product Details

- **Brand:** Wüsthof
- **Color:** Black
- **Global Trade Identification Number:** 04002293729220
- **Grit Type:** Fine
- **Item Weight:** 238 Grams
- **Manufacturer:** Wusthof
- **Material:** Synthetic
- **Number of Items:** 1
- **Product Dimensions:** 9"L x 1"W x 1"H
- **UPC:** 749628456898 885536293399 885517025421 887662585782

## Images

![2-Stage Hand-Held Sharpener, Black - Image 1](https://m.media-amazon.com/images/I/71iModg-FqS.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Almost as good as being a professional knife sharpener
*by D***R on March 20, 2022*

I've used this sharpener on the newer Wusthof Classic Chef knife and it works perfectly. The standard cutters are for that particular line of knives, where the bevel on each side is 14 degrees. It also has cutters for Asian knives, and this really means ASIAN, more on the lines of Japanese Damascus steel blades that are very expensive and the metal is very hard. Those cutters are not for something like an any brand Santoku knife. It's for high quality, expensive Asian knives made from very hard steel, that holds a fine edge while you're working. I've used the standard cutters for Mercer Genesis blades and it works really well, but the metal is a little softer I believe so you need to hone after every use, which is easy enough since that's what the ceramic cutter does. I find if I do a bit of cutting through harder food stuff such as carrots then I have to sharpen the Mercer blades more often. Once again though, this pull through is absolutely wonderful and easy to use so I don't mind using it with those blades. I also have a couple of fillet knives that I use strictly for fish, and I can use the Asian cutters for those blades, and I hone every time I use the blades. I have a couple of other blades I use with the standard cutters and once again because the metal isn't as good as the Wusthof Classic line, I have to sharpen more often. The point is though, it's easy. While you're learning to use this, which requires a certain amount of pressure applied with your hand when pulling through, after sharpening and honing, do a paper test, where you pull the blade while pushing down on the edge of paper, to test your edge. This will let you know if you need to do more work, maybe adjust what you're doing, ensuring you're pulling through at a 90 degree angle, etc.... It's easy to use, but you still have to pull a knife through these correctly to have a consistent edge across the length of the blade. When going through paper you should have a clean cut, with no tearing or ragged cutting. It should be a clean cut along the entire blade. That's when you know you're sharpening the entire blade correctly. Feel free to experiment with different blades, but do know that many blades will not retain such a fine edge very long and you'll at least need to hone on a regular basis. But once again, it takes me about 30 seconds with a few pulls through the ceramic cutter to recondition the edge so for me I don't mind and I like the fine angle (14 degrees) for most my cutting. Many cheaper or older blades were originally set to 20 degrees, so taking it down to 14 degrees is a bit of work. But I also don't have cheap knives. I have some that are less expensive but they're certainly a step up from the bargain knives you buy in many stores, or on Amazon when you see a low cost set.

### ⭐⭐⭐⭐⭐ Great but as with all sharpeners, make sure you understand how and when to use this.
*by D***N on December 5, 2023*

A sharpener can quickly destroy knives and scissors if not used properly. If you have little experience with sharpeners, I'd suggest watching a few how-to's from *reputable* sources. If you have expensive knives and even if you don't, buying a cheap knife to use as a trainer wouldn't hurt and may save you some grief later. Important to train on a knife made from the same material as your knives - stainless or carbon steel. When most kitchen knives are used in their swim lane and in a typical household vs commercial use, sharpening is rarely needed. A honing rod is often included with knife sets. You'll use the honing rod to to keep the knives performing well the vast majority of the time. *Important* to check with the manufacturer for the correct type of honing rod - ceramic, steel, diamond, etc. Honing rods won't abrasively remove steel to the degree that sharpeners will. Negligible. They simply align the knife edge. The edge of a knife will deform over time. Common in softer stainless steel knives. Knives that use harder carbon steel can micro chip. These things can be seen under magnification. It is often this that results in the feel of dullness. When you do need a sharpener, this one is excellent for a sharpener *of it's type*. Safe to use, effective, almost fool proof. Those knowledgeable about knives may recommend using a whetstone or a sander. They're not wrong. That said, whetstones and sanders require a certain amount of technique, patience and attention to detail. Less a task than a craftsman-like skill. There are still many knife sharpening businesses for good reason. Note that there are at least three versions of this. One for carbon steel knives and another for stainless steel knives. There's also a combo version. Important to use the right version which will also provide the correct angle at which your knives should be sharpened. Definitely read through the manual and/or reach out to the manufacturer for care and cleaning instructions. Side note: if you have the budget, take a look at some of the better American made chefs knives. Benchmade, Kramer (made in the US and Japan) and others. We have some of the best blade smith's in the world and yes, you'll pay for them. That said, worth taking a look.

### ⭐⭐⭐⭐ very good
*by D***N on September 6, 2025*

These work quite well but the 'fine' sides seemed to wear a little too quickly. But, it's probably still the best sharpener on the market.

## Frequently Bought Together

- WÜSTHOF 2-Stage Hand-Held Sharpener, Black
- WÜSTHOF Come Apart Kitchen Shears
- WÜSTHOF Gourmet 4-Piece Steak Knife Set, Black

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---

*Product available on Desertcart Cyprus*
*Store origin: CY*
*Last updated: 2026-02-25*