Rolling Knife Sharpener Kit

The lower 15° side suits thin Japanese style blades and slicing knives. The 20° side suits heavier chef's knives and anything you use on squash, bones or hard rinds.

No. The supplier excludes serrated blades and scissors. Use it on straight edged kitchen knives, including hard high carbon steel, which the listing names as a good match.

When a knife starts to squash a tomato instead of cutting its skin, a few passes with the fine disc usually bring it back. A full coarse and fine session is only needed when the edge feels rounded.

Usually the coarse disc has not reached the edge itself yet. Keep rolling the 400 grit end until a small burr forms along the opposite side, then switch to the fine disc.

Yes, if the blade is long enough to sit on the magnet with the edge clear of the block. Short or folding blades are harder to hold steady and may need a second hand on the handle.