Rolling Knife Sharpener-Set™

Simply attach any metal knife to the magnetic knife sharpener and use the roller sharpener to sharpen any of your household or kitchen knives by sliding it along the edge.

The industrial diamonds we use are the ideal material for bringing knife blades of any hardness back to an optimum basic sharpness. With the coarse diamond grinding disc, you can sharpen your knives in the first step and achieve a very good grinding result. After coarse sharpening with the diamond disc, the stainless steel honing wheel is used to fine sharpen the blade and smooth out the last burr on the cutting edge. Only a few movements forwards and backwards are required to achieve the desired result.

Our roller sharpener is suitable for most knives, including but not limited to kitchen knives, cleavers, most plain edge hunting knives and plain edge folding knives. Blades that are not suitable for sharpening with the roller sharpener are those of bread knives and scissors.

Knives forged from Damascus steel are particularly hard, which often leads to the question of how best to resharpen such hard blades. Our roller sharpener has a highly efficient diamond disc. This material is harder than Damascus steel, so that even such fine knives can be sharpened. In addition, the constant angle of 15 or 20 degrees ensures that only the cutting edge is resharpened and the expensive blade is not damaged.

Ceramic is not magnetic and therefore knives with ceramic blades cannot be attached to the magnetic holder. Our roller sharpener is therefore not suitable for ceramic knives.

Yes, this is possible. As Japanese knives are often only sharpened on one side, you only want to resharpen one side of such blades. The magnetic holder of the roller grinder allows both 15 degree and 20 degree sharpening angles. The blade can be sharpened alternately from both sides and therefore only on one side.

For larger knives, such as a large Chinese chef's knife, the roller sharpener can be placed on top of a cutting board, raising the sharpener to the height of the blade edge.

The first step is to sharpen at a new constant angle of 15 or 20 degrees for the initial time. Most knives have a specific factory angle ranging between 15 and 20 degrees, but it's not always consistent. Therefore, the initial sharpening takes between 2 and 6 minutes. For specialized blades with high hardness, such as Damascus, it may take up to 10 minutes. From the second use, after the knife has become slightly dull again, resharpening only takes a few strokes back and forth, as the sharpening angle is already set by the initial sharpening.

Diamond is the hardest material on the planet and is considered the most durable sharpening material for high-quality kitchen knife steels. With proper use of the roller sharpener, the diamond disc does not need to be replaced.

The roller sharpener is not suitable for serrated edges. The serrated edges of bread knives will be ground down, and the surface of the diamond grinding disc may be damaged.

A 20-degree angle is a more robust angle compared to the steep 15-degree cutting angle, which may offer more precision. Before you start altering your knives, consider the following points: Western knives are typically made from a softer grade of steel, which better withstands the high impact loads when cutting in the Western style, making them too soft to hold a tighter 15-degree angle for long. So, if you change the angle from 20 degrees to 15 degrees, they will need to be sharpened more frequently. (Japanese knives are made from a harder, more brittle steel that holds a narrower edge for longer). Additionally, you will inevitably remove a considerable amount of metal from your knife over time.