How It Works: Sharpen Asian style knives and contemporary Euro/American style knives at the traditional 15 degree angle, using Stage One and then Stage Three. Sharpen traditional European/Western style knives at a 20 degree angle, using Stage Two, followed by Stage Three. The initial stages sharpen and hone using 100% diamond abrasives while the third stage polishes the edge with micron sized diamond abrasives. Stage Three is also used to sharpen serrated knives. The result is a symmetrical, arch-shaped knife-edge that is sharper and resists dulling longer.
All three stages use precise bevel angle control, 100% diamond abrasive wheels and the acclaimed CrissCross® sharpening technology. Together, these features combine to apply a razor sharp, arch-shaped edge that is stronger and lasts longer. The diamond abrasive wheels hold their shape indefinitely (unlike ceramic wheels which lose shape over time) and the durable diamond abrasives last and last.