Your step-by-step guide to sharp knives. Read it once, then keep this page handy for your first few sessions.
Before you start
Straight-edged knives only (no serrated bread knives or scissors). Work on a stable, dry surface. Keep your fingers on the handle side of the roller and roll along the blade, never toward your hand.
Step 1: Pick your angle
20 degrees for most Western and German kitchen knives. 15 degrees for Japanese knives (santoku, gyuto). 18 degrees for thin Western blades. 22 degrees for heavy outdoor and utility knives. Not sure? Use 20.
Step 2: Attach the knife
Set the flat of the blade against the magnetic face for your chosen angle, with the edge just above the top of the base. Make sure the blade sits flat and doesn't wobble.
Step 3: Fit the right disc
Use 400 only for very dull or nicked edges. Use 1000 for regular sharpening. Change one disc at a time and keep the other end attached so the roller's bearing stays seated. Hand-tighten only.
Step 4: Sharpen the first side
Roll the disc back and forth along the full length of the edge with light, even pressure. Starting point: 20-30 passes on 400 for a very dull knife, or 15-20 passes on 1000 for regular sharpening.
Step 5: Flip and repeat
Take the knife off, flip it, attach the other side at the same angle, and do the same number of passes.
Step 6: Refine (Complete Kit)
Switch to 3000, then 6000. About 10-15 light passes per side on each for a smooth, polished edge.
Step 7: Test
Slice a sheet of printer paper or a ripe tomato. A sharp edge cuts cleanly without pressing. If it snags, do a few more passes on 1000, then refine again.
After sharpening
Wipe the blade clean. Brush the discs off dry. Store the kit in a drawer away from moisture.
How often?
A quick 1000 and 3000 touch-up every few weeks keeps everyday knives sharp. Use 400 only when an edge is badly dulled or nicked.
Questions or not getting the edge you want? Email support@truehone.com and we'll help. You're covered by our 30-day "Sharp or your money back" guarantee.