How it works

Six steps from blunt to sharp. The magnets hold the angle, so the only skill involved is rolling. Already own one? Start with the video below.

Start here

The six steps

1. Choose your angle. 20 degrees for robust Western knives, including most chef's knives. 15 degrees for finer Japanese-style and slicing knives.
2. Attach the knife. Place it on the matching magnetic face. The triple-layered N50 magnets lock it in. Make sure the blade sits flat against the guide.
3. Sharpen with the diamond disc. Roller diamond side down on a flat surface beside the blade. Light pressure. Roll back and forth from heel to tip, 10 to 15 passes.
4. Flip and repeat. Turn the knife over and do the same on the other side, so the edge stays even.
5. Hone with the ceramic disc. Flip the roller to ceramic. About 5 passes each side. This is the step that turns a rough edge into a sharp one.
6. Test it. Wipe the blade clean and slice a sheet of paper. It should glide through to the tip without snagging.

Three mistakes to avoid

• Pressing too hard. Let the abrasives do the work. Light and steady beats heavy.
• Forgetting the tip. Lift the handle slightly as you reach the end of the blade, so the roller stays in contact with the curve.
• Skipping the ceramic. The diamond disc creates the edge. The ceramic disc perfects it. Skip it and your knife feels sharp briefly, then dulls fast.

Sharpening small knives

Sharpening tall knives

Looking after it

Wipe the discs clean and dry after use. Brush metal 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 happy.

What it does not sharpen

Serrated blades, ceramic blades and scissors. Everything else with a smooth steel edge is fair game.

Questions? Email hello@oakstoneliving.com and you will get a real answer from a real person.