HONE Knife Sharpener: Engineered in Canada

It is always a pleasure to sharpen with this device. The rolling is smooth and it feels smooth. After only a few minutes, the knife is back to cutting.

I’ve tried a lot of knife sharpeners over the years, and the Hone knife sharpener is easily one of the best I’ve used. It’s incredibly simple to use, even if you’re not someone who’s comfortable sharpening knives by hand. The design keeps the angle consistent, which makes a huge difference in getting a clean, razor-sharp edge without guesswork.

Easily put the perfect angle on your knife every time. Fantastic

Belle présentation, produit de qualité, livraison très rapide. En lisant les commentaires j’ai acheté l’extension et une pierre 200. Et je suis très content de l’avoir fait. L’utilisation demande un ajustement mais la bonne technique se développe rapidement.

I bought the Hone sharpener to renew my knives, but with some doubts. How would it work on curved tips or close to the bolster? I nearly bought an electric sharpener, but like pull-through sharpeners they can be aggressive and uneven despite careful use, and angles are limited to just one (or two).
I started with supermarket blades - "bash knives" for rough work. The results were impressive, so on to best steak knives and then fruit and veg, slicing and boning knives, chefs knives - all best Solingen steel. After a few hours, I was ready for the the finer angles of the Japanese style blades.
I already knew to be slow and patient at first, extra careful at the ends, to work the burr gently on both sides, to hear and to "feel" the sharpening, and when to change grit. I also knew there would be a learning process.
I learned to curve the roller to match the blade but not catch the tip on the hole in the disc, to gently work the bolster end with short varying strokes at first, to slightly vary the angle of the roller to prefer the trailing side of the disc for smoothing the burr, to position the holder closer to the tip than the handle to control flexing of narrow blades (the knife holder could be bigger and the extension would be useful), and to visually locate and correct my previous errors. The ceramic disc finishes well, though I think the 2000 grit might also be useful.
I enjoyed myself, and the results are exceptional. Learning to use a bench-stone takes much, much longer. It was quicker and easier to create a paper-slicing edge than I had thought possible; safely and with low risk of damage to blade or sharpener.
My knives are now as sharp as their quality and usage will allow, and I am very pleased with my new sharpener.