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SharpX EDGE FIX 15°/20° Diamond and Ceramic Manual Knife Sharpener

€179.95 €147.50
Availability: Out of stock
SharpX EDGE FIX is a manual knife sharpener designed in Sweden to provide precise, simple and repeatable sharpening for kitchen knives. The patented SAF (Self Adjusting Function) maintains the correct contact between the sharpening bars and the blade during use, helping to produce an even edge. Two preset sharpening angles are available: - 20° for European knives. - 15° for Japanese knives. The two sharpening bars are double-sided: - #400 diamond side for creating or restoring the cutting edge. - #1000 ceramic side for maintaining, refining and polishing the edge. Features: - Patented SAF (Self Adjusting Function). - Sharpening angles: 15° and 20°. - Effective sharpening surface: 1445 mm². - Weight: 787 g. - Closed dimensions: 46 x 143 x 143 mm. - Silicone feet for improved stability. - Self-draining system. - Base can be rinsed with water. - Sharpening bars can be stored directly inside the base. - Suitable for steel knives and single-bevel blades. Package contents: - EDGE FIX. - 2 double-sided diamond/ceramic sharpening bars. - User manual. - Test card. Do not use on serrated blades. When sharpening with the diamond side, wetting the blade and avoiding excessive pressure is recommended.
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.
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