Rolling knife sharpeners offer a more foolproof way to sharpen knives at home. We tested one of the most popular rolling knife sharpeners to see if we recommend it.
Taylor is a regular contributor and product tester for Serious Eats. She has worked in the food industry for 15 years, including 10 as a line cook at some of the best restaurants in the world.combines a heavy-duty angled magnet and a rolling diamond grinding disk to give knives razor-sharp edges.
It's a great option for cooks looking to step up from a pull-through sharpener, but who aren’t ready to tackle a whetstone. A long career in the food service industry has acquainted me with all kinds of ways to sharpen knives. As a young culinary student, I would run my knives through a. When I began to look for an even better edge, I brought my knife to Sur La Table to take advantage of its in-house sharpening services. Once I started working in serious kitchens, older cooks side-eyed this practice. They explained that mechanical grindstones and inexperienced retail assistants can remove too much metal from your knife when sharpening, dramatically shortening its life. Serious pros useto sharpen their knives, and eventually, I only wanted to use them on my precious and expensive work tools. That said, while whetstones are effective, they're time-consuming and come with learning curves.I tested, couple magnetic, angled blocks with rolling, textured cylinders. Your knife snaps onto the block to be held at just the right angle while the cylinder rolls along the sharp edge to sharpen. After finishing one side, you flip the knife to do the other. Pretty simple, right? I tested a popular rolling knife sharpener to find out.To start, I chose one of my older knives to experiment with the Horl 3. For me, it’s the. It’s made of stainless steel and takes a long time to resharpen. I pulled it out, dusted it off, and marked the edge with a Sharpie to see how much the Horl would take off. I put it to theto see how the Horl could perform on a different material. I used the edge tester before and after to determine the results.to sharpen knives for centuries, and the design hasn’t changed much. You hold your knife at an angle and run it across a textured stone to remove some material and refine the edge to a point. Repeat on the other side, and you get a sharp edge. Electric sharpeners were invented to save time and decrease the amount of skill needed to complete this task: Rotating textured wheels or belts spin around an angled valley the user drags the blade of the knife through. Rolling sharpeners combine elements of both methods. Instead of using an angle guide or relying on feel, the rolling sharpener has a magnetized block that snaps onto your knife to hold it edge-side-up at the proper angle. A coarse, textured cylinder rolls next to the blade and along its edge to refine it. In theory, this process reduces the amount of skill needed to maintain the proper angle while sharpening and doesn’t take off as much material as an electric or pull-through sharpener.After about 10 minutes of sharpening my Kramer blade , the Horl made significant progress. To start, this knife registered at 1044 on the edge tester. The manual for the tester recommends a professional regrind for any blade scoring above 1200. After using the Horl, I was able to get the sharpness down to 600, or a “moderately rolled edge.” Because the Kramer has chips along the blade, I would need to continue far beyond just getting the edge sharp to get a completely straight blade. Ordinarily, I could use a whetstone with a coarser grit to make shorter work of this process. The Horl only comes with one grit grade plus another side for. Whetstones come in a wide variety of grits and textures designed to pair with whatever results you are looking for. Essentially, trying to remove chips from a stainless steel knife using the Horl is akin to chopping down a tree with aThat being said, I was able to finally remove the chips with enough elbow grease and time. By the end, I had managed to get the sharpness to 239, as sharp as a double-edged razor blade and most high-end cutlery out of the box. Consider me a happy camper, as it can cost as much as $40 to get it repaired by a professional just once and the Horl can be used again and again.While you can sharpen almost any kind of knife on a whetstone, the Horl is limited by the shape and size of the rolling component. A larger cleaver is too wide to make contact with the textured surface of the sharpener without requiring you to jury-rig some kind of elevated surface on one side.If you want to be a bit more serious about the long-term care of your knives but are too intimidated to delve into mastering a whetstone, offers a clever solution. Understand that this kind of sharpener will never be able to do what a full assortment of whetstones can, but maybe that’s not what you want anyway. Quick, effective sharpening will give you a much more enjoyable user experience when slicing and cutting, and that’s what the Horl delivers.I enjoyed using the Horl 3 Cruise and will admit that it's easier than a whetstone. The Horl does not need to be soaked before use and makes no mess. It’s compact and portable. While it’s not quite as intuitive as a pull-through sharpener, I was still able to get my non-culinary sister to sharpen her dull knives to a satisfactory edge without a lengthy instruction period. Maintaining the correct angle is virtually foolproof with the heavy-duty magnet, which did not release the knife during sharpening at all no matter how much pressure I exerted.The Horl is not as versatile as a set of whetstones would be. It only has one type of grit coarseness and two angle settings, though Horl is releasing a model later this year with more options and exchangeable grinding disks. With a whetstone, the choices for angle are essentially limitless and you are free to customize your edge the way you want. That is still going to be the best possible option for knife nerds.For this review, Taylor sharpened a variety of knives using the Horl 3 Cruise. She tested the edge before and after sharpening using a professional edge tester.What's the Difference Between Western and Japanese Chef's Knives?We Tested 10 Boning Knives by Trimming Lots of Meat—3 Flexed on the CompetitionTo Find the Best Nakiri Knives, I Sliced and Diced Loads of VegetablesThese Are the 10 Best Japanese Knives We’ve Found After Years of Testing
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