CONTACT US

For continuous maintenance of sharpness, honing/polishing with the ceramic rods is recommended for daily maintenance. The diamond side should only be used when sharpness is no longer achieved by honing/polishing with the ceramic rods.

The sharpening angle affects both sharpness and durability. In short summary; A smaller angle make the blade more fragile; a larger angle makes it stronger and longer-lasting.

15° Angle

• Ideal for precision tasks (e.g., sushi, sashimi)

• Best for Asian-style, Damascus, and hard high-carbon steel knives

• More delicate and requires careful use

20° Angle

• Strong, stable edge

• Great for everyday kitchen tasks

• Suitable for European knives, stainless steel, and outdoor knives

Tip: Most manufacturers recommend sharpening between 15° and 20°. If you’re unsure, 20° is a safe all-round choice.

All type of kitchen knives regardless if they are long, short, high or have low blades. The only knives SHARPX products can't sharpen is serrated knives (bread knives).

The required time depends on the condition of the knife’s edge. If there are visible microcracks in the edge (1–5 mm deep), it may take up to about 5-10 minutes to remove them. If no visible microcracts are present, the sharpening process typically takes around 1–2 minutes using the diamond rods, followed by approximately 30 seconds with the ceramic rods.

The cermaic rods can easily be cleaned with steel wool and water, please check out our video here for more cleaning instructions.

In Motala, Sweden

Yes the rods are available as spare part, please contact your local dealer.

Everyone who works in a kitchen with knives will appreciate this due to it's simplicity. Our customers range from private individuals to world-renowned chefs. The EDGE FIX is highly valued in professional restaurant kitchens for its efficiency and quick top result.

This question is difficult to answer as several factors must be taken into consideration, including:

• The hardness of the steel

• How frequently the knife is used

• The type of food being sliced/cutted

• The angle at which the blade is sharpened. A smaller sharpening angle generally produces a finer edge, but it can also make the edge more fragile. However, this relationship is also influenced by the hardness and overall properties of the steel.

EDGE FIX is designed to sit right on your kitchen counter, so you can effortlessly keep your knives razor-sharp. A quick touch-up on the ceramic rods now and then ensures your blades stay at top performance.

Absolutely. The guided rods make it simple even for people who have never sharpened knives before. No professional skills or complicated tools are required.

It is not a must, but we recommend it because water binds the metal dust that occurs during the sharpening process.

No. The sharpening system is designed to remove only a small amount of metal while restoring the edge, which helps preserve the life of your knife.

No. Scissors can’t be sharpened because they have a different angle and are often only sharpened on one side.