Upgraded RUIXIN PRO RX-008 Professional Knife Sharpener with 10 Whetstones 360 Rotation Flip Design Fixed-Angle Stainless Steel Kitchen

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. Read more

The sharpener itself works great, easy to use and you get a consistent edge quickly. The problem I had was with the stones, they're way too soft and the grits don't seem to have much variation (e.g. 2000 is not noticeable smoother than 320.) My steak knives shaved stone material off onto the floor and gouged the stones very easily. I replaced them with "RUIXIN PRO 8 Pcs Diamond Knife Sharpening Stones" which work significantly better. Read more

All my kitchen knives are kept sharp, with this device I can take them to extremely sharp to just plain ludicrous! It takes a while to learn how to achieve the best possible edge, but once mastered the results are remarkable. The over all quality and construction is very good and should last a long time with proper care. Beware, changing stones should be done over a table, they are long and thin and will not survive a fall to the floor. Note: ludicrous level will actually shave hair off ones skin, but is not good for kitchen use as the edge will fold easily and go dull. Very hard knives take a bit longer, but the edge lasts a long time. Read more

Tried this out for the first time tonight. Love the concept but I've never sharpened knives in my life and while I'm super handy, it did take some practice to get it right. Easiest was touching up the edge on a basically new knife. Getting a 10 year old cheap paring knife sharp is going to take more work. A few design improvements I'd recommend. The grip for the stones seems scary. I'm constantly waiting for them to fall out. Nothing really holds them in other than a little spring pressure. One of my stones arrived broken and another only just fits in. Super sketchy to use. I'd imagine the thinner diamond plates fit perfectly. The rubber grip seems to slide around a bit. Wasn't an issue but imagine it could be. I don't get why the grips for the knife blade are Allen keys! That is a total faff vs something else you could tighten with your fingers and wouldn't wear/strip over time. Generally feel it's a useful tool that helps you do something hard to do without it, thought it was good value for money, but see how it could be better. Read more

Impressive. Disclaimer, I didn't use the stones. I went straight to the RUIXIN PRO 8 Pcs Diamond Knife Sharpening Stones sold in here and sharpened 5 knives in an hour. The reason it took that long is these knives haven't been properly sharpened in a decade and were closer to hammers than knives. Three of the knives were Shun Classics which are my wife's favorite. I can't say I know how she did it but one of them had several 1/16th or bigger chunks out of the edge. I didn't have much hope for that one but I stayed on the lowest grit in the diamonds and basically removed a 1/16th all the way along the edge. Worked great, but took a bit. That one knife was easily half an hour. All of the knives easily pass the paper slicing test. Pretty impressive at the price. Yes, it's all a bit finicky and you have to wash all of the china off the parts to get them working properly (I used wd40). The collars can move and change your angle if you're not careful with them and I suspect if you have no mechanical knowledge at all this could be tricky but all in all I don't regret the purchase. Read more