---
product_id: 1421014
title: "Precision Edge 4 Stage Knife Sharpener"
brand: "wüsthof"
price: "C$5845"
currency: NIO
in_stock: true
reviews_count: 9
category: "Wüsthof"
url: https://www.desertcart.ni/products/1421014-precision-edge-4-stage-knife-sharpener
store_origin: NI
region: Nicaragua
---

# 4-stage precision sharpening rubberized anti-slip base fine ceramic honing rods Precision Edge 4 Stage Knife Sharpener

**Brand:** wüsthof
**Price:** C$5845
**Availability:** ✅ In Stock

## Summary

> 🔪 Sharpen Like a Pro, Slice Like a Boss!

## Quick Answers

- **What is this?** Precision Edge 4 Stage Knife Sharpener by wüsthof
- **How much does it cost?** C$5845 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ni](https://www.desertcart.ni/products/1421014-precision-edge-4-stage-knife-sharpener)

## 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

- • **Dual Compatibility:** Expertly sharpens both Standard (14° bevel) and high-end Asian-style knives, including Japanese Damascus steel.
- • **Secure & Stable Use:** Rubberized base and weighted design ensure slip-free, safe sharpening every time.
- • **Effortless Edge Maintenance:** Quick honing stage lets you refresh your blade in seconds—perfect for busy culinary pros.
- • **Trusted Heritage Craftsmanship:** Backed by WÜSTHOF’s 7-generation legacy, blending German design with modern efficiency.
- • **Professional 4-Stage Sharpening:** From coarse carbide blades to fine ceramic rods, achieve razor-sharp edges with precision.

## Overview

The Precision Edge 4 Stage Knife Sharpener by WÜSTHOF offers a professional-grade sharpening experience with hard carbide blades for coarse sharpening and fine ceramic rods for honing. Designed for both Standard and premium Asian-style knives, it features a rubberized, weighted base for stability and safety. Perfect for millennial culinary enthusiasts seeking precision, ease, and trusted craftsmanship in one sleek tool.

## Description

Thoughtfully crafted and meticulously designed in Germany, manufactured in China. Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago.

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

- Sharpens Standard and Asian style knives
- Hard carbide steel blades for coarse sharpening stage
- Fine ceramic rods for honing
- Rubberized base for sure grip
- Weighted to be safe and secure

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B003TWNYYU |
| Best Sellers Rank | #15,539 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #60 in Knife Sharpeners #338 in Kitchen Knives & Accessories |
| Brand | Wüsthof |
| Color | Black |
| Customer Reviews | 4.5 4.5 out of 5 stars (6,149) |
| Date First Available | June 25, 2010 |
| Department | unisex-adult |
| Global Trade Identification Number | 04002293729442 |
| Grit Type | Coarse,Fine |
| Is Discontinued By Manufacturer | No |
| Item Weight | 11.2 ounces |
| Item model number | 3059730102 |
| Manufacturer | Wusthof |
| Material | Synthetic |
| Number of Items | 1 |
| Product Dimensions | 9"L x 1.5"W x 3.5"H |
| UPC | 749628456843 885721112115 885498556075 707430986545 887701264159 885173016207 885399682866 751438054966 751438275729 885217212824 |

## Product Details

- **Brand:** Wüsthof
- **Color:** Black
- **Global Trade Identification Number:** 04002293729442
- **Grit Type:** Coarse,Fine
- **Item Weight:** 0.7 Pounds
- **Manufacturer:** Wusthof
- **Material:** Synthetic
- **Number of Items:** 1
- **Product Dimensions:** 9"L x 1.5"W x 3.5"H

## Images

![Precision Edge 4 Stage Knife Sharpener - Image 1](https://m.media-amazon.com/images/I/71pYlyq24VL.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 Precision Edge 4 Stage Knife Sharpener
- WÜSTHOF Gourmet 6-Piece Steak Knife Set, Black
- WÜSTHOF Come Apart Kitchen Shears

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*Product available on Desertcart Nicaragua*
*Store origin: NI*
*Last updated: 2026-03-04*