Sharpen both your standard knives and your Asian-style knives with the Wüsthof 4-stage knife sharpener. The standard sharpener uses carbide blades set at 28 degrees or 14 degrees per side to sharpen your standard kitchen knives, while Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade. Simply slide the cover over to Asian knives to sharpen your Asian knives to a 20 degree angle or 10 degrees per side. The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives, and Stage 2 uses ceramic rods to hone the fine edge of your Santoku or Nakiri knives. Simply place the gadget on a flat work surface and hold the E-Z grip handle with one hand and the knife handle with the other. Insert the knife blade fully into the slot at a 90-degree angle to the sharpener and pull down and back three or four times to sharpen.