Dexter Russell 3-Way Traditional 07080 3-Way Rod Knife Sharpener Ceramic rods with Three Levels of Coarseness Polypropylene end

Best manual knife sharpener on the market. If you follow the instructions your knives will remain razor sharp! Read more

I taught cooking for over 26 years and this is by far the best knife sharpener that I have encountered. The most important tool in your kitchen is a sharp chef knife. Read more

My wife used this sharpener for over 10 years in her restaurant's kitchen. It is so quick and effective in putting a sharp edge on cutlery that I don't use anything else. I have a knife sharpening kit that requires locking the knife in place and using multiple whetstones and the correct angle of attack, it works okay but it's really slow and makes a bit of a mess. This product is one that I wouldn't want to do without. Read more

I have worked with knives in meat industry for over 30 years. This definitely works. Regular sharpening stones belly out and get misinformed. This does not and will not and actually gets better with age. Read more

I love that this sharpener has 3 sides so one can be precise with their sharpening. It is a very well made product and is always right on our main counter for easy access. A great go-to sharpener for anyone and any knife. Read more

Sharpen long knives easily and safely Read more

For years, I've been successfully sharpening my knives with a two-stage Crock Stick; the rod angles are set in the holder, all one needs to do is draw the knife down the rods, keeping the blade fairly perpendicular to the holder. With the Crock Stick rods wearing down, I thought I'd try this sharpener as a replacement after reading the user ratings. Alas, it doesn't work well for me; constantly holding the knife blade at the proper angle to these rods seems all but impossible for me. I was able to use the course, blue stone to bring back a costly but really abused paring knife blade, but I could only sharpen it to "perfection" by finishing with the Crock Stick; thus, I will look for new rods for the Crock, now. Read more

This is pretty okay. I have a few knives that are too hard to do on whetstones, boning, beak, karambit, etc. They seem easier to sharpen on this. The grits are pretty course, the lowest grit is probably only useful for repairing some serious wear or chips. The middle one is applicable only for a fairly dull knife ( I don't let my knives get this dull but many if not most people do before they sharpen them), and the fine one is good enough for touch ups to a blade in good health that's lost a bit of sharpness. I followed up with an idahone fine ceramic rod (much finer than the fine on this tri system) and it seemed to add some extra sharpness either because it needed a finer grit or because it was knocking off a burr maybe dunno (sharpening on rods is new to me so I need more experimentation maybe my technique was just poor and I rolled the edge a little and fixed it on the idahone which I'm used to using), I think it warrants the additional step personally or at least for me, but I guess it depends on your blade and use. I like mine razor sharp. Overall I seem to be able to get an acceptably sharp blade. Nothing like the hair splitters I can do on a whetstone (with my flatter profile knives), but nothing to complain about either since I can't sharpen those weird curved knives at all on a whetstone. I could have gotten a round piece of wood and glued various grits of sandpaper or whatever to it, or strop materials with various compounds and achieved the same effect for like $15 buck, but this is a nicer looking, more solid solution for those problem knives. I could definitely use it for all my knives, but I enjoy the whetstones and extra performance I can pull out of them so I wont be doing that. I'm sure many would be happy to use it as a complete sharpening solution though along with the fine ceramic steel as a finisher / use every couple times you use the knife, you can probably keep your knives sharp with only this and the steel. All I can say is use a light touch and keep your angle steady and you'll get good results. It's not my favorite, but definitely a great way to keep a complete sharpening solution off in the corner somewhere without being bulky or taking too much space or effort. This would be perfect if it somehow had a 4th superfine rod in it and was generally just a bit cleaner/nicer. Some of the rods dont have perfect surfaces, plastic looks a little cheap...but i imagine most people are throwing it in a garage cabinet and not keeping it on their kitchen sink or anything. It's sturdy and solid though so I can't really call that a legit complaint. Read more