Prep / Knives & Cutting / Cutting Tools
Made for the way you cook
Two slots, one sharp edge.
- Coarse slotTungsten steel, for dull or damaged blades: it repairs and re-forms the edge.
- Fine slotCeramic, for finishing and refining the edge - on its own for a knife that only needs maintaining.
- Hand gripperAn impact-resistant ABS body that you hold steady on the counter.
- Straight edges onlyMade for straight-edged knives. Not for serrated blades.
Construction & details
Two stages. One direction.
Use the coarse slot for a dull edge and the fine slot to finish. For regular maintenance, the fine slot alone is enough.
Pull towards youHeel to tip · 4–6 passes
Follow the blade’s curve. Use light pressure and lift to reset each pass; do not saw back and forth.
- Coarse slot
- Tungsten steel
- Fine slot
- Ceramic
- Body
- Impact-resistant ABS with hand grip
- Suitable for
- Straight-edged knives
- Not suitable for
- Serrated blades
- In the box
- One two-slot sharpener
- Packaging
- Hangable box
How to use it
Sharpening, step by step.
- 01
Hold it steady
Place the sharpener on a flat surface and grip it with one hand. Hold a clean, dry knife in the other.
- 02
Coarse slot first, if dull
Start in the coarse slot for a dull or damaged blade. Skip it if the knife only needs maintaining.
- 03
Pull, never push
Draw the knife towards you, heel to tip, following the curve of the blade, 4 to 6 times. Don't saw back and forth or press hard.
- 04
Finish in the fine slot
Repeat in the fine slot, test the edge, and give it a few more pulls if it needs them.
Which slot should I use?
The coarse tungsten-steel slot for a dull or damaged blade, then the fine ceramic slot to finish the edge. A knife that only needs maintaining goes through the fine slot alone.
Can it sharpen serrated knives?
No. It is made for straight-edged knives only, not serrated blades.
Do I push or pull the knife?
Pull a clean, dry knife towards you, heel to tip, 4 to 6 times. Don't saw back and forth or press hard.
