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Question: How do I use this properly? I tried following the instructions and my Asian knives are not much sharper...
Document: I was able to get it sharper than it was fresh out of the package with a few tries! The scratches are still there but true to the instructions (which could be a little more detailed), I did put a shaving edge on the whole length. The store I purchased the knife at now carries this model! I next went to my non-Japanese style knives and improved their edges too: it takes some time and patience, but it's worth it.
No doubt this thing will sharpen the F out of your knives, but even when used properly it will leave marks on the face of the blade. I have some really pretty knives that I've run through this sharpener, and they are sharper than every, but also permanently scarred. I'm over it now because of the absurdly sharp edges this thing provides, but initially I was pretty pissed.
I like to keep my knives especially sharp, and this works great for my Asian-style knives. I also use it for my paring knives. I have another model that puts a different angle on my other, thicker kitchen knives.
I cook A LOT and my knives are considered tools in my kitchen, not accessories or decorations, so I don't care if there is scratch marks on my $200 knives, I want them SHARP.I use this knife sharpener on my Asian knives and they are factory sharp. I sharpen my knives once a week and have changed some of my 20 degree angle knives over to 15 degree angle with ease.
Besides, it is the coolest looking knife sharpener with the red and black!I am amending this review because with repeated use on smaller thin knives the stage opening have widened enough that I can use both stages on my Shun Chefs knives. However I still cannot use the rightmost slot on thicker Asian knives although the brochure says for thin and thick Asian knives.
For Asian knives that would not fit in the right side of stage two I stopped after stage one, which it did fit. The knife definitely felt sharp. So I took a knife that would fit both stages, the sharpening stage one and the polishing stage two. Stage two smooths out the blade and makes the angle a little wider. The knife definitely felt sharper after just stage one. So polishing the edge makes it smoother but very slightly duller.
But I have been using a 3 stage for many years (the old 110 model before the much improved 120) and never noticed this before. So if the blade is not thin enough to go through stage 2 you can always stop after stage one and have a very sharp knife. Or you can keep putting slightly thicker knives through so stage 2 is useable for most Asian knives.
But the newest Asian knives like Shun have noticeably sharper blades. This is because the angle of the sharp edge of the knives is 15 degrees vs. 20 degrees for European and American knives.I already have the Chefs Choice new 120 which is one of their best sharpeners with 3 stages instead of 2 but is made for 20 degree class knives. So now I have a lot of Asian knives so thought getting the 15 degree angle vs. the 20 degree angle would make the knives sharper.
Great choose, very happy sharpens a fifteen degree edge prefect. I was nervous at first about sharpening my shun knives because it is recommended to ship out. But nI carefully read the instructions twice before I started. Perfect edge, very happy.Please read instructions first a couple of times and you won't have a problem.
I am not as good as my Dad at putting a razor edge on knifesI have tried electric sharpeners before and gave them a lukewarm rating at bestThis machine puts an edge on Asian knifes like they had out of the boxIn a short time  without taking a lot of metal off either.Superb sharp - just like Dad.Wish they made one for tools like this.U can also transform western bevel to Asian bevel alsoTruly outstandingMore than worth the moneyG
Answer: Make sure that the (pair of) pulls are not too hard, but the edge must make good contact.  U may need a number of pairs of pulls to get this.Make sure the  'burr' is attained with stage one - this is critical.  U should feel it on your palm ( always stroke in the safe direction)When making stage two (pair of) pulls, go somewhat slow 2 pulls each side; then 2 faster pulls each side; always alternate, of course.Maintaining the razor edge is just repeating stage 2 when needed. There is a skill required, but nothing like what is required with the old tried and true stoning method.I will unequivocally attest to this.