The 4-Rod Crock Stick® Knife Sharpening System features a hardwood turnbox with rod storage in the base and four 5" long alumina ceramic rods: 2 medium grit & 2 fine grit.

The TurnBox family is a very stable and compact knife sharpening system. It works well in the kitchen and it quickly breaks down for storage in a drawer. The TurnBox family of knife sharpeners is also great for outdoorsmen on the go because it is lightweight and stores easily in a backpack. It only takes a few swipes to maintain an edge (a bit more if you have a really dull knife). 

There are two pre-set knife sharpening angles in the wood block 20 degree & 25 degree.

• 25 Degrees - This is used for hunting, camping, utility and chef's knives and provides a sharp, durable edge.
• 20 Degrees - This is used for those desiring a very sharp edge. Some examples would be for slicing, fillet, butcher, paring and skinning knives. Lower degrees result in sharper knives, but require more regular maintenance.

This 2-Stage Knife Sharpening System features a hardwood turn box with internal rod storage in the base, and four 5" long alumina ceramic rods.

• 2 medium 600 grit brown rods for sharpening
• 2 fine 1000 grit white rods for polishing

Details

Instructions

USING YOUR TURNBOX

The brown Ceramic Rods are for sharpening, and the white Ceramic Rods are for polishing.

Set Up - Always begin by placing the turn box on a stable and flat surface at a comfortable working height.

1 Stage  Sharpening

Step 1 - Choose the type of rods and the angle that you wish to sharpen with (20° or 25°) by placing the sharpening rods in the appropriate guide holes.

Step 2 - Hold the base firmly with your non-dominant hand. Make sure your fingers are as far away from the rods as possible while maintaining a firm, controllable grip on the base.

Step 3 - With the knife in your dominant hand, place the heel of the blade (closest to the handle) an inch or more below the top of one of the rods.

Step 4 - Holding the blade straight up and down (perpendicular to the work surface), draw the blade down the rod and towards you, moving towards the tip of the knife. The motion is similar to slicing bread.

Step 5 - Repeat this action on the other rod for the other side of the edge.

Step 6 - Continue alternation from rod to rod until you have achieved the desired sharpness.

2 Stage Sharpening

Step 1- Begin by placing the rods in the 20º angle holes and follow the sharpening instructions as listed in the 1-stage sharpening above, but do not polish/finish the edge, use only 10-12 strokes on each rod. This is to thin the blade’s edge.

Step 2- After thinning the blade’s edge, move the rods to the 25° angle holes for the 2nd stage sharpening to finish the edge. Simply follow the same technique used before. This will produce a durable and sharp compound bevel.

Pro Tip**- For the best results, avoid rolling the tip of your knife off the rod. This can damage the tip and leave it duller than the rest of the blade. Patience and a slow hand are recommended.

Be Smart, Be Safe and Stay... An Edge Above the Rest®!

CAUTION: Knife sharpening is an inherently dangerous activity. Used properly this sharpener cannot hurt you but a carelessly handled blade or pointed object can.