Tumbler is the smartest way to sharpen your knives. It’s highly intuitive and brings quick results. Attach any metal knife to the magnetic knife sharpener and use the Tumbler rolling sharpener to sharpen any of your household or kitchen knife by gliding it along the edge of the blade.
The industrial diamonds used by Tumbler are the optimal material for restoring knife blades of any hardness to an optimal basic sharpness. With the coarse diamond grinding wheel you resharpen your knives in the first step and achieve a very good grinding result. After coarse sharpening with the diamond disc, the cutting edge gets a fine finish with the stainless steel honing wheel and the last burr on the cutting edge is smoothed out. Only a few movements to the front and back are needed here to achieve the desired result.
Tumbler works with most knives, including but not limited to kitchen knives, cleavers, most hunting knives with a smooth edge, folding knives with a smooth edge. Blades that are not suitable for sharpening with the Tumbler are those at bread knives and scissors.
Knives forged from Damascus steel have a particularly high hardness, which often leads to the question of how best to resharpen such hard blades. Tumbler has a high-efficiency diamond wheel. This material is harder than Damascus and as a result, even such exquisite knives can be sharpened with Tumbler. Also, the constant angle of 15 or 20 degrees ensures that only the cutting edge is resharpened and the expensive blade is not damaged.
Ceramic is not magnetic and as a result, knives with ceramic blades cannot be fixed to the magnetic holder. Therefore, Tumbler is not suitable for ceramic knives.
Yes, this is possible. Since Japanese knives are often sharpened on one side, you only want to resharpen one side of such blades. The Tumbler magnetic holder allows both 15 degree and 20 degree sharpening angles. The blade can be sharpened alternately from both sides and thus also only on one side.
For taller knives, for example a large Chinese chef's knife, the Tumbler Rolling Sharpene can be underlaid with a cutting board so the grinder is elevated to the level of the cutting edge.
The first step is to sharpen a new constant angle of 15 or 20 degrees for the first time. Most knives have a certain angle from the factory, which is between 15 and 20 degrees, but it is not always consistent. The first sharpening therefore takes between 2 and 6 minutes. For special blades with high hardness, such as Damascus, it can take up to 10 minutes. From the second use, after the knife has become a little dull again, the re-sharpening takes only a few moves forward and backward, because the grinding angle is already given by the first re-sharpening.
Diamond is the hardest material on the planet and is considered the most durable sharpening material for quality kitchen knife steels. If the tumbler is used properly, the diamond wheel does not need to be replaced.
The Tumbler roller grinder is not suitable for serrations. The serrated heads of the bread knives are ground off and the surface of the diamond sharpening disc wheel can be damaged.
A 20-degree angle is a more robust angle than the steep 15-degree cutting angle which might offer more precision. Before you start altering your knives, keep the following points in mind: Western knives are generally made with a softer variety of steel that is more forgiving to the high-impact style of cutting we do in the West, rendering them too soft to hold a narrower 15-degree angle for very long. Thus, if you change their angle from 20 degrees to 15, they will require more frequent sharpening. (Japanese knives are made from a harder, more brittle steel that holds a narrower edge for longer.) What’s more, you will inevitably end up removing a considerable amount of metal from your knife over time.
Selecting the appropriate angle depends on the type of knife and its intended use. 10-degree angle: Ideal for very fine and delicate slicing tasks. This angle is suitable for thinly ground knives such as fillet knives, Sashimi knives and other precision cutting tools. 12-degree angle: Well-suited for a wide range of general kitchen tasks. It's recommended for knives with a tougher steel such as damascus chef's knives and santoku knives. 17-degree angle: Great for versatile everyday use and moderate chopping tasks. This angle works well with chef's knives, utility knives, and carving knives. 25-degree angle: Designed for heavy-duty cutting and tasks that require more durability. This angle is suitable for cleavers and other sturdy knives used for chopping tough ingredients and outdoor knives.