Global Knife Sharpener

Yes, this sharpener is designed to work with most double-beveled kitchen knives. However, it is specifically calibrated to the 10-15 degree angle common to Japanese-style blades, so it may not be the ideal choice for thicker, single-beveled, or Western-style knives with wider edge angles.

The water serves two purposes: it keeps the ceramic wheels cool to prevent overheating the metal, and it helps rinse away the metal filings created during the sharpening process. Using it dry can clog the ceramic wheels and reduce their effectiveness over time.

Use the coarse white wheel first if your knife is dull or has minor chips that need to be ground down. Follow up with the fine pink wheel to polish the edge and refine the sharpness for a smooth, clean cut.

No, this sharpener is designed exclusively for straight-edged blades. Using it on serrated knives will damage both the blade's teeth and the ceramic wheels of the sharpener.

There is no set schedule, as it depends on how frequently you cook and what you are cutting. A good rule of thumb is to use the fine wheel for a quick touch-up every few weeks, and reserve the coarse wheel only when you notice the blade struggling to slice through ingredients like tomatoes or onions.