Manual Knife Sharpener, 4 Stages & Adjustable Angles

Four Stages, One Simple Dial

Set the Angle with a Dial

Push the dial to turn it and the printed 16, 20 and 22 degree markings tell you where it sits. Match the setting to your knife type, then keep the same setting every session. The next edge comes out the same as the last one.

Four Stages from Coarse to Fine

Coarse, crude and fine slots take a dull edge back to working sharpness, one stage at a time. The scissor slot handles kitchen shears on the same body. Start coarse on a badly dulled blade, then finish on fine for a cleaner cut.

Built for the Kitchen Counter

At 29 x 7.6 cm and 280 g, it fits beside the sink and sits steady on the counter. The ergonomic grip keeps your hand off the stones. No cord, no batteries, just a few passes whenever a blade starts to drag.

The Angles and Numbers That Matter

• 16°Asian kitchen knife angle
• 20°American and Euro kitchen angle
• 22°Hunting and tactical angle
• 280gCompact manual sharpener, easy to keep by the sink

Coarse to Fine in Four Passes

1. 1
   Check your knife type

   Look up whether the blade is Asian, American or European style, or a hunting knife. Pick the matching angle from the printed scale.

2. 2
   Set the angle dial

   Push the dial to turn it until the marking for your knife type lines up with the indicator. Keep this setting for the whole session.

3. 3
   Run the coarse slot first

   Draw the blade through the coarse slot with light, steady strokes. Start here only if the edge is badly dulled.

4. 4
   Finish with crude and fine

   Move to the crude slot, then the fine slot. Test the edge on a tomato or a sheet of paper. For scissors, use the scissor slot instead.

What You Get

• Coarse slot×1

  For badly dulled edges, first pass

• Crude slot×1

  Middle stage to rebuild the edge

• Fine slot×1

  Last stage for a cleaner cut

• Scissor slot×1

  For kitchen shears and scissors

• Push-to-turn angle dial×1

  Printed 16°, 20° and 22° settings

Dull edges cost more than a sharpener

The Slip at Dinner

A good chef knife starts dragging through a tomato and the skin gives way instead of splitting clean. Scissors do the same thing on a sheet of paper. You push harder, the blade slips, and the cut gets worse.

Guessing Makes It Worse

Freehand sharpening depends on a steady wrist and a sense of angle most home cooks never built. Tilt too far and you round the edge. Tilt too little and nothing changes. The blade loses metal and the knife still feels dull.

A Dial and Four Stages

The dial sets 16, 20 or 22 degrees, and the printed scale tells you which one to use. Run the blade through coarse, crude and fine, then pass the scissor slot. The tool does the angle work so your hand only has to keep steady strokes.

Fixed Angle Beats Freehand Guessing