Presto 08810 Professional EverSharp Electric Knife Sharpener

I've been sharpening knives for over 40 years using good stones and honing steel rods. But I hate doing it. It's laborious, and there are other things I'd rather do. But I can always get a very sharp knife. Unfortunately, my wife does not know how to sharpen or hone a knife, nor does she care to learn. She dulls them and expects that I will sharpen them. I wanted something both of us could use, that would make life easier when it comes to knife sharpening. My knives range in quality from very high quality to low quality, but regardless I want them sharp! So I started buying a lot of different hand-held knife sharpening gadgets. They all suck. Don't bother. Next I spent hours reviewing electric knife sharpeners - narrowing my choices down to two; (1) Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener for $120.00, or (2) the Presto 08810 Professional 3-Stage Electric Knife Sharpener for $43.00 (that's what I paid). I watched a lot of videos and actually saw the Chef's choice demonstrated live at a show; even had the guy try it on my own pocket knife. For $120, I was unimpressed with the Chef's Choice. Don't bother. So instead, I bought the Presto 08810 Professional 3-Stage Electric Knife Sharpener for $43.00. As with all knife sharpening systems, technique is needed, so read the instructions. Done right, you can get an amazing edge with very few passes; very sharp. I try not to over-sharpen. When it's sharp, I stop - mission accomplished. Continuing to make more passes after the knife has reached sharpness can possibly dull the blade. I only repeat if sharpness was not achieved after proceeding through the stages the first time. For my first try with the Presto 08810, I used a very crappy, very dull kitchen knife. It was so dull, I knew I needed to start with the coarse Stage 1. The directions said to make "three" alternating passes each side. I stopped after only "one." I already had a nice edge after just one pass each side. Don't over do it if you don't need to. Once you have a good edge, stop and move on. I test my knives by cutting into the edge of a piece of paper. The instructions say to test on vegetables. Paper is cheaper, especially when sharpening many knives in a session. If you do test sharpness on vegetables, you must clean the knife before putting back into the sharpener or you will ruin the sharpening wheels. I proceeded to Stage 2, making only about two passes, and also two on Stage 3. After only a couple of swipes, the knife was already super sharp. It sliced clean through a full sheet of paper like it was nothing. It was razor sharp. Wow! All this time I've been sharpening by hand (the hard way). I felt like a dope. The Presto 08810 is my new quick and easy sharpening tool. Granted, very expensive professional belt drive sharpening systems with leather stropping can probably achieve surgical scalpel sharpness, but who cares? Or who wants the cost and complexity of such machines for their average daily use? I'm not "shaving" with my knives, nor performing surgery. The Presto 08810 made my knives super sharp (VERY sharp). More than enough for the kitchen. [My Recommendations] Wipe your knife blade clean of any metal tiny filings after a couple of passes, and absolutely before proceeding to the next sharpening stage. This will keep the blade guides clean and free of any particles that could scratch your blade. That being said, I sharpened a bunch of knifes, and not one knife was ever scratched or marred (like the Chef's Choice is known to do). For most knives, I even recommending skipping "coarse" Stage 1. You can re-sharpen, or touch-up knives using only the "fine" Stage 3, or by sharpening in Stage 2 and finishing in Stage 3. I only used all three stages, starting in "coarse" Stage 1, for knives that had completely lost their edge. For those with small pocket knives and sport knives... yes, it sharpened mine. The smallest knife I sharpened so far was a 2.5" (9 cm) blade on a pocket knife. Because of the thickness of the handle, the Presto 08810 could not reach the final quarter inch (0.25" or 0.5 cm) of the blade, near the hilt/handle. But I was Ok with that. It was better than I expected. This was my exact same pocket knife used by the guy in the demonstration on the Chef's Choice. I can tell you for a fact, the Presto 08810 sharpened my knife better. I also sharpened my USMC KA-Bar knife with a black painted blade (gutsy, I know). Not a scratch in the paint. But remember I tend to wipe off the metal filings with each pass, just to be careful. I don't plan to do that again, as I suspect the blade guides will ultimately wear or scratch the paint if subjected to frequent passes. I just wanted to give it a try at least once. As for my stainless kitchen cutlery, no worries, all my knives were just fine. No marks, no scratches. Just sharp! Although it didn't happen to me yet, I do see the potential that possible scratching or marring of the blades could occur, depending on the knife, not resting the blade against the blade guides, or simply a build-up of filings on the blade guides. If it does happen to my kitchen knives, I'm not that overly concerned. They're just tools to me, not decorations. As long as they're usable and sharp, I'm Ok. So far, after sharpening many knives, it hasn't been a problem. [Summary] I'm so glad I didn't spend $120 on a Chef's Choice 3-Stage. What a waste that would have been. Save your money. I paid $43 (on sale) on Amazon for the Presto 08810 (3-Stage) knife sharpener, and it works just as good, if not better, as I discovered. I've seen the Presto 08810 for as high as $48, and usually for $45. Check also on eBay if Amazon is too high. But either way, it's cheaper than the expensive Chef's Choice.

I had the 2 stage sharpener from Presto and liked it, but I wanted a bit more for my knives. I have sharpened all my vintage Cutco straight edge knives along with some other favorites and I am happy with the results. The 3 stage Presto knife sharpener has given my knives that extra boost. It is easy to use and while there is that extra step to sharpen, it is worth the extra time. I like that it has the pre-measured angle and that it can be adjusted if need be. All my knives are different sizes and thicknesses, so this was a nice feature. Stone/ceramic wheels were smoothly spinning and their speeds were quick enough for me not to be concerned. It is heavy enough so it doesn't move, but the base does have 5 suction cups to stabilize any movement. Running all my knives through this Presto gave them all a nice edge, too. All were sharp and have stayed sharp for the past 1.5 months. I haven't noticed any flaws in my knives as some other posts reported. All my straight edge knives are in great shape after using this sharpener. Just be sure NOT to use any serrated knives or scissor blades in this machine. It will destroy them and/or damage the unit. While this sharpener isn't a substitution for professional sharpening by Cutco or others, it does a great job between the yearly pro sharpening. My vintage knives and favorites are sharp each time I use them throughout the year. Definitely recommend the 3 stage electronic knife sharpener by Presto.

This Presto electric knife sharpener does everything for you to get a sharp knife without the manual labor. My father has been sharpening knives his whole life the old fashion way with a stone, so far he is impressed with how sharp the knives get using this machine. We are mostly impressed with how easy it is to use, it doesn't take much skill to get good results. The machine itself appears to be of decent quality and comes with suction cups on the bottom to keep it from moving around when in use. Step 1: Turn on the machine Step 2: Select the blade style (Thick, Medium or Thin) Step 3: Sharpen the knife from level 1, 2 to 3 (1 = coarse, 2 = medium, 3 = fine honing)

My smooth edge knives are quite in need of sharpening. This Presto ever sharp electric knife get the job done and quite well Several knives just needed clean up not deep sharpening The five in need of deep sharpening came out perfectly. Very easy to use, instructions are clear, I feel very safe using this machine. No concerns of Machine moving on counter or table top. Very secure and made very well. Looks great on my counter.

I found the Presto 08800 after searching for "knife sharpener" on Amazon. The positive reviews encouraged me, so I researched the sharpener on Presto's web site, where I learned how coarse the two stages are. I've been sharpening my knives with a couple whetstones for 20 years, so I guessed that I'd never need stage 1 on the 8800. Further, I guessed that after setting the edge with the 8800, I'd still be spending more time than I wanted with my stones. On Presto's site, I learned of this 8810 with the third stage and adjustable blade angle. I ordered it straight away and I'm glad I did. After reading the instructions and the reviews of the 8800, I started with a disposable knife on stage 1. Yowsa! Unless you've used an electric sharpener before, start with a knife you don't care about. Stage 1 is "metal munching" mode, used to set an edge on VERY dull knives. The manual does point out that stage one may not be necessary. Allow me to clarify: unless your knife blade has nicks, or is spoon sharp, skip stage 1. Always. If in doubt, start with stage 2. If a few passes at stage 2 doesn't do it, then revert to stage 1. After grinding away half of the cheap paring knife edge on stage one, I moved on to stages 2 and 3. By the time I was done, I had a remarkably sharp paring knife. Better still, the edge was uniform the full length, something I rarely achieve with my stones. Inspired and over-confident, I grabbed my 15 year old Henckel chef's knife. In a few minutes, I had an edge almost as pretty and sharp as factory. Except for that little gouge near the handle, where I let the knife rest a half-second too long before I started drawing it. Lesson learned. This was my first time using an electric sharpener and my skill level improved significantly after the first couple knifes. From now on, I will start with my least favorite knife and end each session with my favorite. The third stage is actually quite good. It's not as good as if I had laboriously honed the blade with my japanese waterstone. But that waterstone costs more than this sharpener! And it takes at least 10 times longer. The edge this sharpener puts on my blades is quite sufficient. And it takes so little time that I'll be using it far more often. Thank you Presto! Update: When I wrote, "skip stage 1. Always," I hadn't considered yard maintenance tools. Last week I started pruning some hedges. I quickly realized my machete was quite dull. Presto! Several minutes and 5 passes through stage one had restored a glorious edge to my machete. Look out shrubs, Sir Whacks-A-Lot is coming for you!

I’ve been cooking for the family for over 30 years and rely on my knives on a daily basis. I have about 30 knives that range from a 4” paring knife to a 15” prime rib carving knife. My knife drawer is full of utility knives, chef’s knives, boning knives, cleavers, vegetable knives, pocket knives and even a Corsican Vendetta knife. My knife drawer is off limits and the wife knows how particular I am about keeping them organized, clean and sharp. I use a whetstone and strop to keep them razor sharp. I don’t know what it is about some men and knives, but I’m one of those guys. A major pet peeve for me is dull knives. Dull knives are useless and dangerous. That being said, you can easily take it to a level that is ridiculous, and invest hundreds and hundreds of dollars in knife sharpening equipment. But truth be told, you really don’t need a knife that will cut tomatoes so thin you can see through them. I’ve never had a need for vegetables cut that thin. You’re prepping food and not performing delicate neurosurgery. You don’t really need your knives to be as sharp as a surgeon’s tools. I recently purchased this Eversharp electric sharpener and did so mainly to get back some time that I usually spend hand sharpening my knives. I was a bit skeptical until I sharpened the first knife using this product. I used steps 2 and 3 and made only two passes per side, and the knife/through a sheet of paper with ease. It was sharp enough to shave some hair off of my arm. The key is to make sure you use very light pressure and allow the weight of the knife to make contact with the sharpening wheel as you pul it through. Use the orange guides and keep the knife against it to maintain angle. No need for pressure. With good technique, you can sharpen a knife in under 2 minutes. No need to wear down your knives, nice and easy. Once sharpened, you are good to go and don’t need to sharpen them very often. Use a steel to keep your edges straight and you’ll find this sharpener a very inexpensive product. Highly recommended. *The only negative is that it doesn’t do scissors and the wheels aren’t diamond, but at this price point, it is a remarkable sharpener IMHO. *This is for home use, and probably wouldn’t be practical in a professional kitchen.

First, those fancy German knives, they're made typically not to be too sharp (22.5 to 25 degree angle and blade steel composition). Frankly, they don't want you to cut yourself or damage the blade. This is a lowest common denominator situation. Now you know. With that as a starting point, this is a good tool. First, it will take a couple degrees of the the original bevel of those German knives. It's important that you read the instructions, seriously, or you may damage your knife. This is a serious grinding machine (it's much larger than it appears to be in the photo). Don't use the coarse stone unless your knife has damage to it, or it's blade is so dull that you couldn't cut yourself no matter how hard you sliced on yourself. The coarse stone will grind serious metal off your blade. It did a decent job on the standby German knives, you'll want to steel them afterwards. If you're not good at steeling, put the end of the steel down on the counter and mimic the angle that the guide on the sharpener uses. After steeling, it's pretty sharp, good enough for most folks I would guess. I'm going to buy a super fine diamond steel to really clean it up, but I like a really sharp blade. This sharpener leaves the bevel a little rough for my taste, not matter how careful you are. Also, I'd wipe it off between moving from the medium to the fine stones, just to get the filings off so they don't damage the blade. Other knifes, the steel on cheaper Chicago cutlery knives tended to be a little more easily damaged by the sharpener. Be careful with these knives, don't press down to hard and pull through evenly. I guess what I'm saying is that different knives will behave differently, so be cautious at first and pay attention. My Messermeister and Victorinox meat cutting knives were the most problematic, surprisingly. The blades are pretty knicked up on the bevel and they didn't sharpen up that well. I'll continue to experiment and also give them a good working over with a diamond steel, which should smooth them a bit. It says you can use this with Japanese knifes, well, they specify Shun knives, if you consider that a fine Japanese knife. I guess I might use this on a Shun but there's no chance I'd use it on my $200 handmade Japanese chef's knife. I like this sharpener, but don't love it. If you're really a sharp knife fanatic, you may wish to look elsewhere (and spend another $100-$150). But for the money, it gets you in the ballpark as long as you read the instructions and pay attention.

I first tried the Chefs Choice 3 stage sharpener, It was compact, got very hot, and didn't sharpen my knives. I returned it. After seeing the Presto 8810 on Amazon, I had to give it a try, especially at the price. With the exception of a few new ones, all my knives were about as sharp as a spoon. I read most of the reviews, so I had a good idea of what to do, as to the use of stage one, two, and three. Most of my knives needed to be put through the course wheel first, and I did that carefully, and with only the weight of the knife for pressure. Contrary to what others have said, I didn't notice any real loss of metal, perhaps because I only used the weight of the knife for pressure, Then on to stage two, and three. I found the blade adjustment was very helpful, and didn't deflect, as long as I didn't put any pressure on it. Actually, no downward pressure in needed when passing the knife through the slot. The motor never stalled, and stayed cool. I even sharpened two pair of scissors to "like new" condition. I read some complaints about the blade guides being to squishy. Actually they're only guides, and as long as you don't apply any pressure on the knife they won't deflect. Remember that no downward pressure is actually required, so there should be no reason for the guide to deflect. At the time I bought this I was also looking for the type of Japanese knife, that has one side flat, and the other side with an edge. I had a knife that I could experiment with, so I put one side through the course wheel a number of times, until the edge was removed from that side. Then I ran it through the second and third stages on the other side, and now I have the knife I wanted, for free. Once you get used to this sharpener, it becomes like second nature, and you'll find that keeping your knives sharp only takes a few seconds. After some heavy use I simply put the knife through the third stage, and it comes out like new. I can't say that they'll shave hair off my arm, but I'm not in the hair cutting business, so I really don't care. but if you want knives that will cut a soft tomato with ease, cut through meat as easy as butter, and do all the dicing and slicing with practically no effort at all, do yourself a favor, and get one of these. I wish I had one of these years ago but, as they say, better late than never.

Semplicemente non può essere usato in Europa. Prodotto per il mercato USA: va a110 Volt. Ma il venditore mi ha informato solo dopo aver accettato l’ordine e incassato il costo. Annullare l’ordine è stato un calvario. Solo l’intervento di Anazon ha risolto, ma ci sono voluti molti giorni e molte interazioni. Difficilmente, dopo questa esperienza, farò altri acquisti su marketplace

Funciona muy bien para todo tipo de cuchillos de cocina, desde chicos hasta grandes y gruesos. Tengan cuidado de NO usarlo en la cocina, en ninguna mesa o área donde se coma, hágalo en un patio ya que son piedras pulidoras, sueltan MUCHA rebaba metalica fina por todos lados, al terminar, espere a que el aparato se enfríe, hay que limpiar los cuchillos con papel, (NO usen trapos de cocina) para quitarles toda la rebaba posible, después hay que lavarlos bien, no quieres usarlos en tus limones, frutas, carne y comerte la rebaba metálica. Al último hay que limpiar el aparato porque estará igualmente lleno de rebaba, con una brocha limpia y a sopladas, o aire a presion.

Moteur un peu faible mais aiguise bien si on ne force pas. J'apprecie qu'il aiguise les couteaux a dents aussi. Pas encore essayé les couteaux céramique.

It exploded on first use. And blew a fuse. Took me forever to get internet back. It is a good product but only for US use. I had an adaptor but did not know I need s transformer. Thank you Amazon as you left no indication of the type of plug the product comes with. Nor the instructions inside the box were very clear. I am soo disappointed. I would buy it again as I am in dyre need of one but none of the other products specify what type of plug they come with.

A really very good product which will give you instant sharp knives in one go. If you're an Indian you will face the voltage problem like how I did and then spoilt the product the company however didn't not inform me which regulator to use .