Fix
Set the blade on the magnetic block, on the side with your angle. The magnet holds it in place.
Five magnetic angles. A diamond disc for the edge, a honing disc for the finish. No electricity, no whetstone skills.
Lay the knife on the magnetic block at the angle that suits it, then roll the disc along the edge. The magnet keeps the angle locked, so every pass hits the same bevel. Grind with the diamond side, then finish with the honing side.
We ship across Canada. Delivery options and timing are shown at checkout, and you'll get tracking by email once your order ships.
You have 30 days after receiving your order to request a return. Items must be unused and in their original packaging.
Questions? Email sharpox.support@gmail.com.
Each side of the magnetic block holds the blade at a different angle. Pick the one that matches your knife and the magnet does the rest.
Three moves, a few minutes, and the same angle on every pass.
Set the blade on the magnetic block, on the side with your angle. The magnet holds it in place.
Roll the diamond disc along the edge, heel to tip. Flip the knife and repeat on the other side.
Switch to the honing disc and finish with a few light passes to refine the edge.
How a magnetic rolling sharpener stacks up against the two usual options.
| Feature | SharpOX rolling | Pull-through | Whetstone |
|---|---|---|---|
| Consistent angle | Magnet-locked | Fixed slot | Depends on skill |
| Angle options | 5 angles | Usually 1 | Any, by hand |
| Learning curve | Minutes | None | Practice needed |
| Control over metal removed | Light, even passes | Can be aggressive | High, with skill |
| Setup and mess | None | None | Water and soaking |
General comparison of sharpening methods. Results depend on the knife and its condition.
Five angles on one compact block: 12°, 15°, 17°, 19° and 22°.
A diamond disc to sharpen and a second disc to hone, one at each end.
Arrives in a presentation box, ready to give.
No cords, no batteries, no water. Just roll.
If you know your knife's factory angle, match it. As a guide: thin Japanese-style blades usually suit 12–15°, most everyday Western kitchen knives suit 17–19°, and thick or heavy-duty blades suit 22°. Not sure? Start at 19° for an everyday chef's knife.
No. It's made for straight-edge blades. Serrated knives need a tapered rod that fits each scallop.
Any sharpener removes a little metal. Use the matching angle, light pressure and a few passes, and only grind when the knife is dull. Between sharpenings, a few passes on the honing disc keep the edge fresh.
A dull knife takes a few minutes. Regular touch-ups are quicker.
We recommend it for steel blades only.
Wipe the discs with a damp cloth and dry them. Keep the magnetic block away from bank cards and other magnetic-stripe items.
We ship across Canada. Delivery options and timing are shown at checkout, and you'll receive tracking by email once your order ships.
Gift-boxed and ready for the cook who has everything except a sharp knife.