{"product_id":"knife-sharpener-stainless-steel-housing","title":"Knife Sharpener Stainless Steel Housing, 3-Stage and 4-Stage Pull-Through","description":"\u003cp\u003e\u003cstrong\u003eSearching knife sharpener stainless steel usually means one of two things: you want a sharpener with metal where it counts, or you own stainless steel kitchen knives and want to know what will sharpen them. This manual pull-through answers both, with the materials stated exactly.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirst, the build. The sharpening inserts in each slot are held in a stainless steel housing. The body you set on the counter and the long handle you grip are plastic. It is not an all-metal tool, and we would rather say so here than have you find out when it arrives. It comes in black or red.\u003c\/p\u003e\n\u003cp\u003eSecond, the knives. Most kitchen knives sold for home use are stainless steel with a straight, double-bevel edge, and that is exactly what this sharpener is built for: chef, paring, utility and santoku knives. It is not for serrated knives, single-bevel Japanese knives such as yanagiba, deba or usuba, or scissors, whatever steel they are made from.\u003c\/p\u003e\n\u003cp\u003eIt comes as a 3-Stage for $29.99, with coarse, medium and fine slots, or a 4-Stage for $34.99 with a second finishing pass. The angle in every slot is fixed, so you draw the knife through upright and never hold one. No power, water or oil, and shipping is free.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0776\/4046\/6479\/files\/image-c_642a5616-ffa3-4113-a0f2-df14bab153c5.webp?v=1783770537\u0026amp;width=1200\" alt=\"Close-up of the stainless steel housing around the coarse, medium and fine sharpening slots\" width=\"1200\" height=\"1200\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is stainless on it, and what is not\u003c\/h3\u003e\n\u003cp\u003eMaterials matter to people who search this term, so here is the plain breakdown, part by part.\u003c\/p\u003e\n\u003cp\u003eStainless steel: the housing that holds the sharpening inserts. This is the part at the heart of each slot, the frame that keeps the inserts in position while a blade is drawn through. Every blade you sharpen passes right beside it.\u003c\/p\u003e\n\u003cp\u003ePlastic: the main body and the long handle. The body carries the slots and the non-slip base; the handle is what one hand grips to hold the sharpener down on the counter. Plastic keeps the tool light enough to move around and store in a drawer.\u003c\/p\u003e\n\u003cp\u003eNot stated: the material of the abrasive inserts themselves is not something we list, and the supplier does not publish the angle, the dimensions or the weight. We only describe what we can stand behind.\u003c\/p\u003e\n\u003cp\u003eWhat that means for care: stainless steel resists rust, but it is not a license to leave the sharpener wet. Each session leaves fine metal filings from your knife in and around the slots, and those filings are not necessarily stainless. Left damp, they can mark the housing and the inserts. Tap the filings out over the trash after use, wipe the whole sharpener dry with a cloth, and keep it out of the sink and the dishwasher. Stored dry in a drawer, the housing stays clean.\u003c\/p\u003e\n\u003cp\u003eIf what you really want is a sharpener made entirely of metal, this is not it. If you want metal around the inserts and a simple, light body, it is.\u003c\/p\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStainless steel housing around the sharpening inserts in every slot\u003c\/li\u003e\n\u003cli\u003ePlastic body and long handle, stated plainly, in black or red\u003c\/li\u003e\n\u003cli\u003eBuilt for the stainless steel kitchen knives most homes own\u003c\/li\u003e\n\u003cli\u003eCoarse slot to repair a chipped or dead stainless edge\u003c\/li\u003e\n\u003cli\u003eMedium slot for routine sharpening\u003c\/li\u003e\n\u003cli\u003eFine slot to polish the edge and clear the burr\u003c\/li\u003e\n\u003cli\u003e4-Stage version adds a second finishing pass\u003c\/li\u003e\n\u003cli\u003eFixed preset angle, so the knife stays upright\u003c\/li\u003e\n\u003cli\u003eNon-slip base for a dry counter; no power, water or oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVersions\u003c\/td\u003e\n\u003ctd\u003e3-Stage for $29.99, 4-Stage for $34.99, manual pull-through\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStages\u003c\/td\u003e\n\u003ctd\u003eCoarse for repair, medium for sharpening, fine for polish and burr removal; the 4-Stage adds a second finishing slot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBuilt for\u003c\/td\u003e\n\u003ctd\u003eStainless steel straight-edge double-bevel knives: chef, paring, utility, santoku\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNot for\u003c\/td\u003e\n\u003ctd\u003eSerrated edges are not suitable, nor single-bevel Japanese knives or scissors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAngle\u003c\/td\u003e\n\u003ctd\u003eFixed preset, no angle to hold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBase\u003c\/td\u003e\n\u003ctd\u003eNon-slip, on a dry counter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePower and water\u003c\/td\u003e\n\u003ctd\u003eNot required, and no oil either\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eTap out filings and wipe dry after each use; keep away from the sink and dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eDimensions\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e3-Stage\u003c\/td\u003e\n\u003ctd\u003eThree slots, coarse to fine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4-Stage\u003c\/td\u003e\n\u003ctd\u003eFour slots including a second finishing stage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFootprint\u003c\/td\u003e\n\u003ctd\u003eFits a utensil drawer; exact measurements are not published\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eLong plastic handle alongside the stainless housing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0776\/4046\/6479\/files\/Gemini_Generated_Image_fcxfj1fcxfj1fcxf-clean-c_4950be10-5f9a-4885-8149-f4370e04e936.webp?v=1783770537\u0026amp;width=1200\" alt=\"Stainless chef knife drawn heel to tip through the fine slot of the sharpener\" width=\"1200\" height=\"1200\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch3\u003eSharpening stainless steel knives with it\u003c\/h3\u003e\n\u003cp\u003ePeople ask for the best sharpener for stainless steel knives as if stainless needs a special tool. For ordinary kitchen knives it does not. What decides the fit is the edge shape: straight and ground on both faces. A stainless chef knife, a stainless paring knife and a stainless santoku all go through the same slots in the same way.\u003c\/p\u003e\n\u003cp\u003eSet the sharpener on a dry counter and hold the handle down with one hand. With the other, set the knife heel into the slot, blade upright, and draw it through to the tip with light, even pressure.\u003c\/p\u003e\n\u003cp\u003ePick the slot by the state of the edge. A chip or a completely dead edge gets 2 or 3 pulls in coarse, and no more. A knife that is simply dull starts in medium with several pulls. Every session ends in fine, with 3 to 5 light pulls; on the 4-Stage, finish with the second finishing slot too.\u003c\/p\u003e\n\u003cp\u003eSharpening any stainless edge raises a burr, a thin wire of metal along the edge. The fine slot is what clears it, so do not skip it. Wipe the edge on a folded cloth afterward and slice a sheet of copy paper to check. A clean cut means you are done.\u003c\/p\u003e\n\u003cp\u003eBetween sharpenings, a few pulls in fine whenever the knife starts to skid on tomato skin keeps a stainless edge working with the least metal removed.\u003c\/p\u003e\n\u003ch3\u003eIn the Box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOne sharpener in your chosen version, 3-Stage or 4-Stage\u003c\/li\u003e\n\u003cli\u003eKnives and props pictured are not part of the order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePlease Note\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOnly the housing around the inserts is stainless steel. The body and handle are plastic.\u003c\/li\u003e\n\u003cli\u003eStainless resists rust but still needs wiping dry; filings left damp can mark it.\u003c\/li\u003e\n\u003cli\u003eNot for serrated knives, single-bevel Japanese knives or scissors, whatever their steel.\u003c\/li\u003e\n\u003cli\u003eKeep it out of the sink and dishwasher.\u003c\/li\u003e\n\u003cli\u003eThe preset angle, dimensions and weight are not published.\u003c\/li\u003e\n\u003cli\u003eUse coarse only for chips or a dead edge.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"HOUSELAND","offers":[{"title":"3-Stage","offer_id":46248383348783,"sku":"HL-SHARP-3","price":29.99,"currency_code":"USD","in_stock":true},{"title":"4-Stage","offer_id":46248383381551,"sku":"HL-SHARP-4","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/4046\/6479\/files\/people_on_table_wih_fruits-c_318183a7-407b-44e6-96dd-7f02eda13784.webp?v=1783770537","url":"https:\/\/thehouseland.com\/products\/knife-sharpener-stainless-steel-housing","provider":"HOUSELAND","version":"1.0","type":"link"}