Our sharpener is the most precise and fastest hand sharpening system available. The Edge Pro knife sharpening system is a must have if you use your knives for industrial or for personal use.
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Thank you for visiting our website. We know that you will find the Edge Pro to be everything you have been looking for on your search for a manual knife sharpener. Our prices are competitive, but our service can't be beat. If you have any questions about Edge Pro's systems, need assistance with purchasing our products, or for technical support, please feel free to contact us by email firstname.lastname@example.org or call 541.387.2222. We will be happy to answer any questions you might have.
Free Sharpening Demo
Send us a knife and we will sharpen it and return it the day after we receive it. Mail to Edge Pro PO Box 95 Hood River, OR 97031. Please include cash for return shipping, no checks please. A note with your name address, email, phone number and any special instructions, like angles or finishes you would like.
Note to all our customers: Stop Re-profiling your knives, please! I am answering questions about this almost every day. When you re-profile to a very low angle, you wind up with a very wide bevel, that is almost impossible to get sharp and a very weak edge. Instead, keep your primary bevel up at 19 degrees or higher and put on a second bevel between 10 and 15 degrees. You can make you primary bevel very small, like 25 or 30 thousandths wide. Now the knife will re-sharpen in seconds, with only a very fine stone or even a tape and the knife will cut with so little effort , that you will be amazed. Also note, this is not a micro bevel. Call me with questions.
Second Note to customers: If you are sharpening a flexible blade, move the knife across the machine as you sharpen. If you are sharpening a stiff blade, put the knife across the machine and sharpen the whole blade without moving the knife. This will give you perfect tracking and a slight angle gain at the tip, which helps minimize the wide bevel you get at the tip, because almost all knives are thicker at the tip.