Interesting that the truing stone is so very small.
Hi there, no need to worry about the truing stone size. Itâs for a better flattening of the specific spots on the sharpening stones. Itâs of the same width as the sharpening stone btw. 
This is a great starter set for someone looking to dip their toes in the deep dark mental disorder that is knife sharpening. Probably a good value for the money, but your first dose of heroin is typically on the house.
Woot has a troll. Wally world has this one beat. They have been doing that a lot lately. Let the battle begin! Come on Woot! Fight back!!
[MOD: I donât see the Razorri brand on Walmart at all.]
In for one. Been holding out on a sharpening set and itâs cheap enough to try. Hopefully worth it!
So I only have ever used stones to sharpen my ax and hatches. can i sharpen my ceramic blades with this as well as my steel blades?
Not Razorri, but looks mighty similar.
Missing from the Walmart listing is the truing stone and the strop.
No
Ceramics can only be sharpened with diamond sharpeners & itâs very difficult.
Whatâs the angle of the angle guide? Or are there multiple angles? Some of my knives are Japanese, which I think has a shallower angle than most European/American knives.
Itâll be whatever angle you hold the knife at.
This seems to come with a 20 degree holder, if you choose to use it.
20-22 degrees is an older American standard angle and is better for softer steel that wonât hold an edge for long. It is easier to apply to a blade and can help in reducing edge chipping. 15 degrees is a more modern European and Japanese edge angle and is better for harder steels. It is somewhat harder to apply, however.
Some ultra-high end Japanese knives also only sharpen one side, leaving the other side flat - but that is pretty uncommon. Regardless, it is helpful to know what you have before you use any sharpening tools and if you choose a set like this you should consider just how meticulous and patient of a person you are as well. If you are just an occasional cook and use a set of Cuisenart of KitchenAide knives then perhaps a motorized sharpener from Chefâs Choice or similar might be a better choice. Just my humble opinionâŚ
I use a bigger coarse stone myself.
Japanese knives tend to have no discernible grind angle, but simply taper off smoothly.
ceramics are nearly impossible to sharpen. I have used a diamond edge âsteelâ, which can help.
ceramic are almost impossible. It takes something harder than they are. That would be diamond impregnated rods.
From a July 2020 Amazon reviewer:
The provided âflattening stoneâ is garbage. Mine simply wasnât flat because of existing saw marks. It isnât large enough to actual be an actual sharpening stone. It seems to be made out of the same material as the white stone. It should at least be made of silicon carbide.
The strop provided is one designed for a straight razor and not a knife or plane blade. Also, some striping compound would have been nice.
The bamboo plate kinda cool but useless, it just takes up space.
I will use these but would not recommend. The biggest issue for me is the lack of a proper flattening stone.
That is a great point! OK, Woot back on top as always!!!
Agree, except with:
âIf you are just an occasional cook and use a set of Cuisenart of KitchenAide knives then perhaps a motorized sharpener from Chefâs Choice or similar might be a better choice.â
I suck at sharpening. Iâve seen and experienced knives sharpened by an expert and despair at how far I fall short, BUT, even with my limited skill and experience, I surpass the edge we got from the professional model of the highest rated consumer electric sharpener by a couple orders of magnitude. It wasnât dull exactly, just jagged at the edge. That edge more ripped food than cut it cleanly. If any cook out there is willing to spend even a short amount of time they can do OK. (Remember a poorly sharpened knife is better than a dull one. Learn and do better each time.)
Helen Rennie has a Sharpening Video that is a very non-threatening intro. (Sheâs far from expert, but uses that to simplify the technique for beginners. If/once you want more look up Jon Broida, of Japanese Knife Imports, playlist or Peter Nolanâs series on Knife Planet. Both get it right, explain more that a basic sharpening needs, and are well respected among pros.)
As far as these stones, they look to be very complete set. Theyâre a little undersize and I havenât experienced their quality, but they cover all the bases. (Usual advice is get 1000, or so, grit to start. Get coarser, 300-400, to repair chips and really rework extremely dull knives and then 3000-6000 to polish up and refine better knives.)