KNIFE SHARPENING

Consists of:

• Two ceramic sharpening rods (fine and coarse) with original IOXIO handles. Rods length 26cm.
• Three angle guides for sharpening Rod. 30°, 35° and 40° angle guides. All indicated angle sizes are ‘included angles’. That means that if you sharpen a knife at a 15 degrees from one side, ‘included angle’ is marked as 30 degrees.
• Synthetic caoutchouc rubber for rod cleaning.

Story

SIMPLE SOLUTION FOR A THOUSAND-YEAR-OLD PROBLEM 

All we did is put a guide on a sharpening rod that keeps the knife at a perfect angle. It allows you to replicate the stroke of a master sharpener without any effort. It’s that simple.

People have struggled with sharpening for ages and the fact that no one thought of this earlier is truly bewildering.

HOW IT WORKS VIDEO: 

LET‘S TALK PHYSICS

To have a sharp edge and make it last, you need to follow two major rules:

a)  When you sharpen a knife, the grinding should never occur along the cutting edge. This is why nearly all pull-through knife sharpeners are unable to create a lasting sharpness, they simply weaken the blade by chipping the cutting edge.

Cutting edge after pull-through sharpener

b)  Second rule: after the initial rough sharpening, a fine sharpening is required at a greater angle to remove imperfections on the cutting edge.

1.Cutting edge after coarse sharpener 2.Cutting edge after fine sharpening at greater angle

EASE OF USE

With a sharpening rod and an angle guide, all you have to do is insert your knife in the guide and stroke the knife back and forth. It’s that easy.