Spyderco Triangle Sharpmaker Review

Overall Rating

The best knife sharpener I have ever used
Does what it says on the tin!

None at all

The Spyderco Triangle Sharpmaker is a great gadget! And it is a must for keeping that crucial edge on modern day knife steel.

I've been collecting knives for some years now, and I look hard for those one off special knives of supreme quality. The trouble is, the steel of the newer knives has become harder over the years with technology. I have progressed from India oilstones, carborundum and varying makes of diamond coated steel. Yet I still struggle to get that edge on the harder steels.

I purchased a Spyderco Triangle Sharpmaker after seeing one demonstrated in a gun shop. It is definitely one of my better purchases. Now, every blade is razor sharp and it is so easy to use. It comes with an instructional DVD, which is worth watching as it gives some great tips. It is so easy to use and gives you a choice of differing grades of sharpness. I have an axe I could shave with! Not that I make a habit of it! But, it goes to show that you can sharpen pretty much any thing that needs an edge with absolute ease, including scissors, serrated knives, pinking shears, axes, chisels, tinsnips, wire cutters, router bits and anything else you like. In fact, even I've been a little sharper since using it.

An excellent product and a joy to own and use. I thought it was a bit pricey at nearly £60, but it is worth every penny. If you need to sharpen up get one of these.

Members' Comments onDinkum dude's Review

• woodmason on 14th Jun 2006

  I'm thinking about getting one of these, are they really that good? I have some japanese carbon steel knives I use for sushi and sashimi, after about 12 months I can't get a decent edge anymore, not even with diamond stones. Have you tried it on this type of knife, let me know please.

• Dinkum dude on 13th Jul 2006

  Hi I have two of those knives and it sharpens them beautifully. The steel on them is very hard and when you lose your bevel angle they are very difficult to bring back with hand sharpening. Because of the sharpmaker's design once you have the correct angle it is easy to keep your knives sharp as you always sharpen at the same angle with very little deviation. The trick with Japanese carbon steel kitchen knives is not to leave them soaking in water! Wash them and dry them straight away and put them away whare they won't be subject to banging into other knives like they might do in a drawer. If your knives are really bad you can get diamond coated steels to fit this and are fairly coarse, but they are £90 so hardly worth it unless you are going to use them a lot.