WORLDWIDE SHIPPING
Links
Language
EN
Toggle Nav
Advanced Search

+39 051 811732
Cart 0 Shopping Cart
Menu
Account
Language
Language
EN
Share
FREE SHIPPING
on orders over €99,00 to Italy and over €199,00 to Europe
CUSTOMER CARE
AFcoltellerie Customer Service offers support before, during and after the purchase process.
Write to info@afcoltellerie.com
AF_FIDELITY
Check out our loyalty program!

Replacement insert for the Wusthof Classic Ikon 2-stage manual knife sharpener

€19.00 €15.57
Availability: In stock
Add to Wish List Add to Compare
Email
Keep your Classic Ikon 2-stage manual knife sharpener working at peak efficiency with this handy replacement insert from Wüsthof. Designed to ensure perfect compatibility with the original model, it offers simple, safe and precise sharpening. The insert features two high-performance materials: tungsten steel for coarse sharpening and ceramic for finishing, ensuring professional results every time. Ideal for restoring blunt blades and keeping your knives sharp, it is the perfect solution for extending the life of your knife sharpener and ensuring consistent performance over time.
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
Read More
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Read More
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
Read More
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
Read More
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Read More
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.
Read More