The HORL oak wood knife sharpener is the roller sharpener that gets you the same result at home as someone who has practised on a whetstone for years, minus the years. You clamp the knife magnetically against the block, choose 15 or 20 degrees, and roll the sharpener back and forth a few times over your worktop. The angle stays fixed, so you get the same edge along the entire length of the blade.
What makes the HORL oak wood knife sharpener different
Sharpening by hand goes wrong at one point: the angle. Tilt a few degrees halfway through, and you sharpen one half of the blade differently from the other. The magnetic holder on the HORL takes that decision out of your hands. You place the knife on it, the holder sets the angle, and you only decide how many times to roll. For European chef's knives, use 20 degrees; for Japanese knives with a thinner blade, use 15 degrees.
- Construction
- Oak wood, solid
- Sharpening angles
- 15 and 20 degrees
- Sharpening surfaces
- Diamond (coarse) and ceramic (fine)
- Weight
- Approx. 600 grams
- Item number
- HO2E-SET
How to sharpen a knife
Place the knife in the magnetic holder with the edge facing the sharpener. Start on the diamond side and roll back and forth calmly ten to fifteen times, evenly spread over the blade. Then turn the sharpener to the ceramic side and repeat with less pressure: this side does not sharpen but removes the burr and smooths the edge. Rinse the knife, dry it, and test by cutting through a sheet of paper.
Bill's tipSharpen little and often rather than long and rarely. A knife you touch up every few weeks never needs to go back to the coarse side.
Care and storage
Wipe the wood dry after use and do not put the sharpener in the dishwasher. The discs can be replaced separately, so the sharpener outlasts the sharpening surfaces themselves. Want to compare it with the walnut wood version or see the full range first, check out the HORL knife sharpeners. Looking for a knife worth sharpening straight away, you'll find that in our kitchen and BBQ knives.
