Ruixin Pro RX-009
MPN: RX-0091 review
I never dreamed I would be reviewing this tool but here I am. My wife is the main cook and I prep the meat and veggies. My pet hate is blunt knives. I purchased the Ruixin Pro about 4 or 5 years ago. What attracted me is the fixed angle controlled by a vertically adjustable swivel bearing. The rod holding the stone feeds forward and back through the middle of said bearing. It comes with a four mounted stones varying from a#300 grit up to #10000.
The main point I would make is to buy the best knives you can afford.Yes the tool will sharpen the cheapies like you buy at the supermarket but those are invariably a stamped knife ( ie.same thickness from tip into the handle) and won't hold the razor edge for long. once you work out the optimum sharpening angle. I like 15 Degrees for most knives. An edge sharp enough to shave arm air works for me.
just a couple of niggly things are the screw locking the height adjuster.Its a round knurled thing which I replaced with a same thread wing nut cos I have arthritic fingers. The stones are really fragile and will crack if dropped on the floor. I remedied that by epoxying some 150 20 x 3mm aluminum flat to the back. I got mine from ebay and think I paid about $45 .
Follow-up · In answer to questions asked: Storage -cannot say I keep it permanently set up. I have 15 cooks knives and 200 pocket knives - I sharpen a lot Assembly is straight forward.
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To keep the sharpening stones at peak efficiency the trick is to lubricate and regularly clean the build up of stoned off ( knife) metal on the surface of the stones. I use paraffin oil and plain kitchen paper towels to wipe off the residue. also the angle . While 15 degrees remains a primary angle. The other final angle of about 40 degrees gives the razor edges. Also I use a strop - finding a kangaroo tail skin gives a hair shaving edge. It does take a bit of practice but the reward is the razor edges.