Frequently asked questions

Set the knife on the magnetic base at 15° or 20°. Roll the diamond disc along the edge to grind a fresh bevel, flip the knife and repeat, then finish with the ceramic disc to hone it. The magnets hold the angle, so there is no technique to learn.

• 15°: a finer, sharper edge for Japanese-style knives, carbon steel and precision slicing.
• 20°: a tougher edge for European chef's knives and heavy chopping.

Not sure? Most Western chef's knives are 20°. Our angle guide explains how to tell.

• 400 grit diamond: grinds a new edge on blunt blades, including hard steels and Damascus.
• 1000 grit ceramic: removes the burr and polishes the edge clean.

Any smooth-edged steel blade: chef's knives, santokus, paring knives, cleavers, pocket, hunting, fishing and camping knives.

Not suitable: serrated blades such as bread knives, ceramic knives and scissors.

When the knife stops slicing cleanly through a tomato skin. A few passes on the ceramic disc between full sharpens keeps the edge in shape for longer.

Shipping is free Australia-wide. We pack every order in Adelaide within 1 to 2 business days, and Australia Post delivers in 5 to 8 business days. You get tracking by email.

Return it unused, in its original packaging, within 30 days of delivery. You cover return postage for change of mind. If anything is faulty, we cover it, as the Australian Consumer Law requires. See our refund policy.

Wipe the discs dry after use and brush filings off the diamond disc with a dry cloth. Do not soak the oak or put any part in the dishwasher. A drop of mineral oil on the wood once a season keeps it looking good.