Minosharp 3 Stage Ceramic Water Sharpener Review with Damaged Knives

This is a review of the Minosharp 3 Stage Ceramic Water Sharpener.
I bought this as our knife's where pretty damaged and lined with chips. I wasn't sure how this would perform at first after looking at some other reviews, it didn't give me a real idea if it would be able to restore damaged knives? It looked like more of a way to maintain sharp knives.
I was happily wrong!! The 3 stage's of sharpening helps you get the edge back to its former glory. This will take a lot of runs at first on the Course and Medium wheels (depending on how damaged your knives are). But once the edge is back it will only take a few runs to maintain your knives from then on.
The one thing I have noticed after a few months of use now it's that epically on the Fine wheel you can't put too much downwards pressure on the knife as it will quickly wear out the grinding wheel.
-- TIMESTAMPS --
0:00 Intro
0:15 Damage Knives Close Up
0:36 Unboxing
0:52 Paper Cutting Before
1:43 Carrot Cutting Before
2:17 Filling Sharpener
2:45 Sharpening the Knives
3:41 Paper Cutting After
5:18 Carrot Cutting After
6:40 Final Thoughts
7:49 Knife Results

[@solosamuraiz1526]

Thus thing doesn't work for Global either. Ive had it for a year and it gets it so it cuts paper on base Not tip. The fine wheel is misaligned so knife will not move freely through slot and gets stuck due to blade thickness halfwat thru at base going from tip to base. Its been underwhelming to say the least and gets mold quickly despite drying it

[@muzzaball]

Just one other thing too. This may sound like a cop out, but this sharpener has been designed for Global Knives. What this MAY mean to me is that if the steel in a Global is softer than yours - maybe the course is too fine? As stated below, you have to eliminate the chips and rough edge from the knife before using med and fine. You may need to use the course many times until the edge is ready for polishing. Finally, the angle of the stones are set for the Global edge, which has a very narrow shoulder and is not the same with all knives - Wiltshire Staysharp is one that comes to mind and has two shoulders and a sharper angle than others.

[@dellereviews8661]

Thanks for the feedback Murray, Part of the reason I tried this is because it was recommended for other kinds of knifes compared to the other global sharpeners. Now doesn’t seem to be fully the case 😅 In saying that this hasn’t been a waste of my money in my opinion just needs better instructions 😁

[@Reza-nz2re]

Your knife just have to many chip on the edge. You need to remove those chip first then sharpening your knife.

[@barcham]

Never push DOWN in this type of sharpener, knives should have the pressure applied to the side of the blade only. This is why the slots in the cover are at an angle to the wheel groove, not in line with it. Pushing down will only dull the blade, not sharpen it.

[@guillaumepare9651]

I have a Chef choice shaperner that has the same style and I'm supposed to apply a small pressure as per the manual.

[@xtreme_survival7879]

Mate did you wipe the blade between each grades of the sharpener?

[@dansolevin9072]

Nope

[@Gadae600]

ok, bit of feedback here. first, you dont judge a knife's sharpness on how consistent your slicing skills are, they need work. You judge it off one simple test, can it slice through a tomato cleanly, if it can't then the knife needs sharpening. secondly, the tearing towards the tip was because you didnt sharpen it, you kept stopping before the tip passed through.

[@dellereviews8661]

Hi David, Thanks for the feedback. I have had a bit more time with this since recording this video and have found out a little more about it from my first impression. I did notice that I wasn’t sharpening the tip as well 🤦🏾‍♂️ it took a little more focus then I first thought it would. 😅 I will definitely take on the tomato test though from now on.

[@THEcombatXD]

OKEY COP

[@ThalienTrin]

Did u even put water on it? Sounds like u used alot of force too, only need light pressure. This thing works great for me

[@dellereviews8661]

I did put water in and may have used a bit of extra force 😅 I have learnt more from using this have and have used it on different knifes since this video and get a better result. Though I’m now due to replace the wheels

[@KevsGuide]

nice cutting skills mate, BTW no point in using the med or fine until you are fully done with the course

[@dellereviews8661]

Thanks mate, I unfortunately found that the hard way. 😂

[@hobar8031]

By experience if your using this sharpener it has a specific type of knife.. japanese knife can be use for this 3 wheel sharpener but european style knives works with the 2 wheel but a bit bigger…

[@pietn1988]

These type of sharpeners are designed for Japanese style knives (15° angle), looking at your knives these are western style knives which have been sharpened at a 20° angle. So actually what you are doing is ruining your knife by trying to create a new "cut" on your knife in different angle than originaly produced.

[@racl1954]

I normally use water stones and patience to sharpen my Japanese knives. I tried one of these Minosharp sharpeners after seeing reviews etc. I just wanted a quick fix for occasions where I don't have time to sit down with the water stones. Big mistake!. This sharpener completely screwed up one of my Japanese chefs knives. It literally took lumps out of the blades edge in three different places which I had to hone out again with my water stones. It took hours to repair my knife with the water stones. Never again will I use any pull through sharpener on any decent knife.

[@unclemaumau9878]

This tool is specifically made for… wait for it… GLOBAL KNIVES!!!! 🤦‍♂️

[@barcham]

No, it isn't. Global knives are just knives like any others. All that matters is whether the sharpener is made to suit the angle of the edge of the blade. Nothing more than that.

[@solosamuraiz1526]

​@@barchamyes it is. It's listed on the box. Global is also unique in angle and weight and steel compared to other Japanese knives and it's only for certain global, not serrated or paring or petty knives. U can use it but not their fault if u wreck the blade or scratch it up like I did my other similarly angles Japanese blade. It does a pretty crappy job of sharpening with global anyway and the wheel of fine is not aligned to the slot to allow the knife to pass thru at base, it gets stuck.

[@barcham]

@@solosamuraiz1526 Totally irrelevant as far as I am concerned as I only sharpen my knives with a whetstone, and keep them honed with a leather strop in between sharpening.