Why a blunt knife is the dangerous one
A sharp blade goes into an onion where you put it. A blunt one skids off the skin, and your other hand is right there. Most kitchen injuries happen with the knife people describe as too dull to be a problem.
The angle is the hard part, and the slot holds it
Sharpening on a stone means holding a consistent angle for every stroke — a real skill, and the reason most home knives never get sharpened. A pull-through holds the angle for you. You draw the blade back towards yourself a few times with light pressure, and that is the whole technique.
Two stages, in order
The coarse slot cuts a new edge on a blade that has gone properly blunt. The fine slot polishes that edge smooth. On a knife you sharpen regularly you only need the fine one; the coarse is for rescuing something that has been neglected.
It has to stay still
Non-slip base and a handle you hold in a full hand. A sharpener that slides while you pull a knife through it is worse than none.
Not the right tool if…
You own Japanese knives ground to a fine single-bevel edge, or serrated blades. Those want a stone or a specialist tool — a pull-through will take metal off the wrong part. For standard European kitchen knives it is exactly right.
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