I received mine last evening just before beginning to preparing dinner. (yeah, I do some of the cooking as well!) While I was preparing the salad I slipped in the DVD in my laptop and Sal was there to describe how to use it. I was impressed and I don't get impressed easily. To all that intend to buy the duckfoot, view the DVD first. THERE IS NO NEED TO BEAR DOWN HARD ON THE DIAMOND PARTICLES WITH THE KNIFE BLADE.
I was curious, so I took my Wustoff (sp) chef's knife and gave it only 4 swipes each side with the duckfoot and then proceeded to filet a tomato! Yep, I did notice the difference, I cut paper thin discs from the fruit and was amazed. I then turned toward the meat of the evening--Corned Beef roast. Normally a pain in the rear to cut because of the grain of the meat. I got clean even slices across the grain! (can we say ginsu?)
Curiosity got the best of me and then I started dragging out those knives that for some reason I couldn't put an edge on. I was very surprised that this tool sharpener allowed me to sharpen knives that I couldn't get an edge on with other sharpeners, including the tri-sharpener. (but then I didn't have the diamond triangles for it)..The diamond impregnation (can I say that?) is the key. No need to bear down hard on the diamonds!
To Sal and his R&D team, I thank you. This is truly a different sharpener. (Also you saved me some money because now I don't have to order the diamond triangles)
To those of you that are skeptics, you need to try this one. As a note, on some of the gentlemen knives I finished the edges up with the ceramic tri-sharpener, polishing the edge some.
It was well worth the money spent. Incidentially, you have never seen anything until you see Sal on the DVD quietly flipping the shear's to reach the other blade without so much as a quiver in the voice!
just my two cents worth::jerkit:
I was curious, so I took my Wustoff (sp) chef's knife and gave it only 4 swipes each side with the duckfoot and then proceeded to filet a tomato! Yep, I did notice the difference, I cut paper thin discs from the fruit and was amazed. I then turned toward the meat of the evening--Corned Beef roast. Normally a pain in the rear to cut because of the grain of the meat. I got clean even slices across the grain! (can we say ginsu?)
Curiosity got the best of me and then I started dragging out those knives that for some reason I couldn't put an edge on. I was very surprised that this tool sharpener allowed me to sharpen knives that I couldn't get an edge on with other sharpeners, including the tri-sharpener. (but then I didn't have the diamond triangles for it)..The diamond impregnation (can I say that?) is the key. No need to bear down hard on the diamonds!
To Sal and his R&D team, I thank you. This is truly a different sharpener. (Also you saved me some money because now I don't have to order the diamond triangles)
To those of you that are skeptics, you need to try this one. As a note, on some of the gentlemen knives I finished the edges up with the ceramic tri-sharpener, polishing the edge some.
It was well worth the money spent. Incidentially, you have never seen anything until you see Sal on the DVD quietly flipping the shear's to reach the other blade without so much as a quiver in the voice!
just my two cents worth::jerkit: