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FAQ's
How can I change the grinding discs?
How can I change the grinding discs?
Hold the sharpener securely with one hand. With your other hand, rotate the selected grinding disc in the opposite direction to release it. Once removed, position the new disc onto the sharpener and twist it into place until it is firmly secured.
How long does it take to sharpen my knife?
How long does it take to sharpen my knife?
The time needed to sharpen a knife for the first time with the AMEL sharpener will depend on the blade’s condition and the type of steel. On average, the initial sharpening takes around five minutes. After this, resharpening is much quicker, usually just a few passes back and forth are enough.
In what order should I use your different types of discs?
In what order should I use your different types of discs?
Start with 400#and 1000# – These handle most sharpening needs, removing dullness and shaping the edge. Move to 240# and 600# – Use these when the blade is badly damaged or chipped, as they remove more material and repair the edge. Finish with 5000#, 8000# and 10000# polishers – These ultra-fine discs refine and polish the blade to a razor-sharp, mirror sharptastic finish.
What is the difference between a Whetstone and a Polisher?
What is the difference between a Whetstone and a Polisher?
A whetstone is used to sharpen a dull knife by grinding and reshaping the edge. It actually removes material from the blade to create a new, sharp cutting angle.
A polisher, on the other hand, doesn’t sharpen in the same way. Instead, it smooths and refines the edge after sharpening, making the knife even sharper and giving it a clean, precise finish. Think of the whetstone as the heavy work, and the polisher as the final touch.
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How do I use the sharpener correctly?
How do I use the sharpener correctly?
Place the Amelcus roller on a stable surface. Position your knife between the disc and the 15° angle slot to ensure the correct sharpening angle. Glide the blade smoothly across the disc surface from heel to tip, applying light, even pressure. Repeat this motion on both sides of the blade until the edge feels sharp. For best results, start with our lower disc (400# or 1000#) and progress to the finer discs (3000# or 8000#) for a polished finish.
Do I need to soak the disc before sharpening?
Do I need to soak the disc before sharpening?
The Whetstones often need soaking for 5–10 minutes. Diamond sharpeners do not require soaking. Just a splash of water during use is enough to keep the surface clean.
What’s the difference between #400, #1000, #3000, and #8000 discs?
What’s the difference between #400, #1000, #3000, and #8000 discs?
400#: Basic, for repairing chips and reshaping edges. 1000#: Medium, for restoring everyday sharpness.
3000#: Fine, for refining the edge after sharpening.
8000#: Extra fine, for mirror-like polishing and razor sharpness.
How often should I sharpen my knives?
How often should I sharpen my knives?
It depends on use. For regular kitchen knives, sharpening every 2–4 weeks is recommended. If you cook daily, a quick touch-up more often keeps blades performing at their best.
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Can your sharpeners fix damaged or chipped blades?
Can your sharpeners fix damaged or chipped blades?
Yes. Our AMEL PRO Sharpener is specially designed to repair and revive dull or damaged edges quickly. You can also use our upgraded version the AMEL ULTIMATE which has Whetstones of 800# and 1000# to sharpen and refine the edge for a faster and high-quality knife performance.
Are these sharpeners suitable for all types of knives?
Are these sharpeners suitable for all types of knives?
Yes, they work on most stainless steel and carbon steel knives. Ceramic knives are not recommended, as they require advanced specialised sharpeners.
Will using a sharpener reduce the lifespan of my knives?
Will using a sharpener reduce the lifespan of my knives?
No, when used correctly, sharpening extends the life of your knives by keeping the edge maintained and eliminates the need for replacement.
Are all kitchen knives magnetic?
Are all kitchen knives magnetic?
All hardened knife steels are magnetic because of their iron and carbon content. This means that even most so-called “stainless steels” are typically magnetic. Stainless steel comes in many varieties depending on its use, some are magnetic, while others are not. For example, non-magnetic stainless steel is often used in kitchen sinks and similar products. However, this type cannot be hardened and is unsuitable for manufacturing high-performance knives.
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