EdgeMaster™ Rolling Knife Sharpener Kit (TAKE $5 OFF, USE CODE - SAVE5)

EdgeMaster is the smartest way to sharpen your knives. It’s highly intuitive and brings quick results. Attach any metal knife to the magnetic knife sharpener and use the EdgeMaster™ rolling sharpener to sharpen any of your household or kitchen knife by gliding it along the edge of the blade.

The industrial diamonds used by EdgeMaster™ are the optimal material for restoring knife blades of any hardness to an optimal basic sharpness. With the coarse diamond grinding wheel you resharpen your knives in the first step and achieve a very good grinding result. After coarse sharpening with the diamond disc, the cutting edge gets a fine finish with the stainless steel honing wheel and the last burr on the cutting edge is smoothed out. Only a few movements to the front and back are needed here to achieve the desired result.

EdgeMaster™ works with most knives, including but not limited to damask knives, kitchen knives, cleavers, most hunting knives with a smooth edge, folding knives with a smooth edge. Blades that are not suitable for sharpening with the EdgeMaster™ are bread knives, ceramic knives, and scissors.

For taller knives, for example a large Chinese chef's knife, the EdgeMaster™ Rolling Sharpener can be underlaid with a cutting board so the grinder is elevated to the level of the cutting edge.

The first step is to sharpen a new constant angle of 15° or 20° degrees for the first time. Most knives have a certain angle from the factory, which is between 15° and 20° degrees, but it is not always consistent. The first sharpening therefore takes between 2 and 6 minutes. For special blades with high hardness, such as Damascus, it can take up to 10 minutes. From the second use, after the knife has become a little dull again, the re-sharpening takes only a few moves forward and backward, because the grinding angle is already given by the first re-sharpening.

A 20°angle is a more robust angle than the steep 15° cutting angle which might offer more precision. Before you start altering your knives, keep the following points in mind: Western knives are generally made with a softer variety of steel that is more forgiving to the high-impact style of cutting we do in the West, rendering them too soft to hold a narrower 15° angle for very long. Thus, if you change their angle from 20° to 15° they will require more frequent sharpening. Japanese knives are made from a harder, more brittle steel that holds a narrower edge for longer. What’s more, you will inevitably end up removing a considerable amount of metal from your knife over time.

Selecting the appropriate angle depends on the type of knife and its intended use. Japanese knives typically have a sharper edge angle, around 15°, which is suitable for precise cutting tasks like slicing vegetables and fish. Western-style knives often have a slightly wider angle, around 20°, providing a more durable edge suitable for general kitchen tasks like
chopping and slicing. If you're using the knife for delicate tasks that require precision, such as filleting fish or slicing sushi, a 15° angle is preferable. For tasks that involve more forceful cutting, like chopping through bones or tough vegetables, a 20° angle provides added durability. Consider the material of the knife blade. Harder steels can hold a sharper angle, so a 15° angle might be suitable for high-quality, hard steel knives. Softer steels might benefit from a slightly wider angle, such as 20°, to ensure the edge retains its sharpness longer. Your own comfort and experience level
with sharpening can influence your choice. Sharpening at a steeper angle, like 15°, requires more precision but results in a razor-sharp edge. A wider angle, such as 20°, might be easier to maintain for beginners. Experiment with both angles on a small section of the knife blade to see which angle provides the desired sharpness and performance. Keep in mind that some knives may have specific recommendations from the manufacturer regarding sharpening angles.