Almost all kitchen knives, regardless of their quality, can be sharpened to an angle of 20°.

However, depending on the condition of the blade and the quality of the steel, many knives can achieve a more precise edge at 15°.

To determine if a specific knife is suitable for this angle, it is suggested to first sharpen at 15° for three to five minutes. If the result is not satisfactory, then adjust the angle to 20°.

The time to sharpen a knife varies depending on the condition of the blade and the quality of the steel, and it usually takes about five minutes to establish the proper angle. With a constant angle, maintaining the edge in the future will require only a few passes.

Hold the JEBOLT® sharpener firmly with one hand. With the other, unscrew the already mounted sharpening disc. In our pack you will find 3 stones

If after a few sharpening movements dust accumulates on the diamond and/or ceramic disc, it can be easily removed with an eraser.

When sharpening knives with particularly wide blades, the cutting edge may extend beyond the sharpening wheel. In this case, it is recommended to place the sharpening roller on a non-slip cutting board as a shim so that the cutting edge is at the same height as the radius of the sharpening wheel.

To sharpen small knives, place the knife in the magnetic holder with the blade edge facing up, so that the blade protrudes above the holder. In this way, the spine of the knife will not touch the work surface.