• cb87d87b7ebb6dd36641831ea4517711
Save 70% ★★★★★ 4.8 · 9,400+ kitchens
Rolling sharpener

The Kimbo
Rolling Sharpener

A magnet holds the angle. You just roll.

$89.95 $299.90 Save $209.95
Free shipping · Dispatched within 24 hours
  • 01Fixed 15° or 20° — the angle can't drift
  • 02Diamond disc restores, ceramic disc polishes
  • 03Under 60 seconds per knife, no skill needed
  • 04Hard steel safe — Japanese, Damascus, high-carbon
In the box
🪵 Rolling sharpener
🧲 Magnetic angle base
💎 Diamond disc
⚪ Ceramic disc
📖 Illustrated guide
🎁 Gift-ready box
30 Days
Money back
Free
Shipping
1 Year
Warranty
15° or 20°?+
15° for Japanese and thin blades — finer and keener.
20° for European and everyday knives — tougher.

Unsure? Use 20°. Full guide further down the page.
What it won't sharpen+
Straight edges only. Not for serrated knives, bread knives, scissors or ceramic blades. We'd rather say so now than after you order.
Care+
Wipe the discs with a damp cloth and let them dry. Nothing goes in the dishwasher. Discs last years with home use.
Shipping & returns+
Free tracked shipping, dispatched in 24 hours, arriving in 5–8 business days. 30-day money-back guarantee plus a 1-year warranty.
View full details
Kimbo rolling sharpener
About the sharpener

The hard part of sharpening
is holding the angle.

Ask anyone who's used a whetstone. The stone isn't the challenge — keeping your wrist at exactly the same angle for two hundred strokes is. Drift a few degrees and you round the edge instead of sharpening it.

Kimbo removes that problem entirely. Your knife lies flat on a magnetic base that sets the angle for you — 15° on one side, 20° on the other. All you do is roll the cylinder along the blade. The bevel stays identical from heel to tip because your hand was never deciding it.

The roller is double-sided. The diamond disc does the real work on a dull or neglected edge, cutting it back to a clean V. Then you turn it over and the ceramic disc polishes that edge to a finish that slices paper cleanly instead of tearing it.

It's weighted enough to roll smoothly under light pressure, small enough to live in a kitchen drawer, and it arrives in a box good enough to give as a gift without rewrapping.

AnglesFixed 15° and 20°
AbrasivesDiamond + ceramic discs
GuideMagnetic blade base
SuitsStraight-edge blades, any hardness
Time per knifeAround 60 seconds
Which angle?

The one thing
people get wrong

Sharpening at the wrong angle is why most knives never come back properly. Pick your knife type and we'll tell you which side to use.

15°
Japanese & thin blades
20°
European & everyday

Still not sure? Use 20° — it suits the vast majority of kitchen knives, and you can always refine to 15° later.

Dull knife crushing a tomato
The tomato test

A dull knife doesn't cut.
It crushes.

Press a blunt blade onto a ripe tomato and it skates, then squashes. You end up pushing harder, and that's where the real problem starts.

✕More force, less control
✕The blade slips instead of biting
✕Herbs bruise, onions tear, meat shreds
✕Prep takes twice as long and feels like work

Most people's answer is a pull-through sharpener from the supermarket, which scrapes metal away at whatever angle the plastic slot happens to be — often wrecking the bevel the manufacturer ground in.

The angle is everything. Hold it right and a cheap knife cuts beautifully. Hold it wrong and an expensive one never recovers.
How to use it

Sharp in three moves

No clamps to set, no water to soak, no technique to learn. The magnet does the hard part.

1
Place the knife
Lay the knife on the magnet
Flat against the base, 15° or 20° side depending on your blade. The magnet grips it and holds the angle — your hand doesn't have to.
⏱ 5 seconds
2
Roll the diamond disc
Roll with the diamond disc
Heel to tip, light pressure, a handful of passes each side. This is the stage that brings a genuinely dull edge back to true.
⏱ 30 seconds
3
Finish with ceramic
Polish with the ceramic
Swap discs and repeat. The ceramic refines the edge to a clean finish — then test it on a sheet of paper. It should slice, not tear.
⏱ 20 seconds

Against the alternatives

The three things people usually try instead.

KimboPull-throughWhetstonePro service
Holds a fixed angle✓✕✕✓
No skill needed✓✓✕✓
Safe for Japanese steel✓✕✓✓
Choose 15° or 20°✓✕✓✓
Under a minute per knife✓✓✕✕
Knives stay in your kitchen✓✓✓✕
One-time cost✓✓✓✕
Straight answers

What it sharpens —
and what it doesn't

We'd rather you know before you order than find out after. Here's the honest list.

✓ Works beautifully on
◆Chef, santoku and cook's knives
◆Paring, utility and carving knives
◆Japanese and Damascus blades
◆High-carbon and hard stainless steel
◆Hunting and outdoor knives
◆Fillet, boning and sashimi knives
✕ Not designed for
◆Serrated and bread knives
◆Scissors and shears
◆Ceramic blades
◆Very short blades under 10cm
◆Badly chipped or bent edges
◆Axes, machetes and tools
Not sure whether your knife qualifies? Email us a photo before you order at support@clickcraftventures.net and we'll tell you honestly — even if the answer costs us the sale.
Verified reviews

From people who cook every day

4.8
★★★★★
2,840 reviews
5
86%
4
9%
3
3%
2
1%
1
1%
★★★★★
"Half a dozen knives in ten minutes."
Did the whole block in one go. Having the angle controlled at 15° or 20° is very smart — that's the bit I could never get right by hand. I like the weight of it too.
Peter R. · verified buyer
★★★★★
"No more wasted tomatoes."
My chef's knife had been squashing tomatoes for a year. Two minutes with this and it's slicing them paper thin again. Wish I'd done it sooner.
Angela T. · verified buyer
★★★★★
"Finally brave enough with my Japanese knife."
I'd been too scared to touch my santoku with anything. The magnet holds it so you physically can't get the angle wrong. Came out better than new.
Marcus L. · verified buyer
★★★★☆
"Takes a couple of goes to learn."
First knife I was too tentative and didn't get much of an edge. Second one I used proper passes and it was sharp. Read the guide — it matters. Four stars for the learning curve.
David H. · verified buyer
★★★★★
"Replaced three years of whetstone guilt."
I own a whetstone. I've used it twice. This I actually use, because it takes one minute and I don't have to soak anything or remember a technique.
Siobhan M. · verified buyer
★★★★★
"Bought a second as a gift."
Gave one to my dad who's been taking his knives to a shop for years. He's stopped going. The box it comes in is nice enough to give as-is.
Rachel K. · verified buyer