Knife Sharpener

The sharpener features a carbon steel sharpening rod and a stainless steel handle - no plastic components anywhere. Carbon steel is a traditional, effective material for sharpening blades, and the all-metal construction is built for long-term durability.

Hold the rod vertically on a chopping board or non-slip surface. Place your knife blade at a 15–20° angle against the rod, then gently draw it down and across from heel to tip. Repeat 3–5 times on each side, then wipe the blade clean before use. A few passes is all it takes to restore a sharp edge.

Wipe the rod clean after each use with a damp cloth and dry thoroughly to prevent rust - do not soak or put it in the dishwasher. Store in a dry place, and occasionally apply a light food-safe oil to the rod to keep it in good condition.

The sharpener is suitable for most standard kitchen knife blades. For best results, maintain a consistent 15–20° angle while sharpening. It pairs particularly well with knives used alongside the Titanium Cutting Board as part of a complete prep setup.

A manual sharpener gives you more control over the angle and pressure, is quieter, requires no electricity, and has no moving parts to wear out or replace. It's a low-impact, long-lasting tool that's better suited to a mindful, sustainable kitchen routine.