Questions

Yes. The magnetic block holds the blade at the right angle, so all you do is roll. The only knack is keeping the roller flat on the worktop.

It works because the angle never changes. Most home sharpening fails when the hand wobbles. Here the block does the holding.

Allow a few minutes per knife the first time, longer if the blade is very blunt. After that, a quick top-up keeps the edge.

Not if you use light pressure. The disc touches only the cutting edge, and a fixed angle removes less steel than guesswork. The first sharpening may reset the edge to 15° or 20°, which takes a little longer.

Use 20° for most kitchen knives. Use 15° for thin slicing knives, or when you want a finer edge.

Serrated knives, including bread knives. Ceramic knives, which the magnet cannot hold. Very narrow blades, such as a small paring knife, which may not stand clear of the block. Single-bevel knives and scissors.

In practised hands, a whetstone gives the finest edge. Honvik is for people who want a very good edge every time, without the practice.

For a knife used every day, every two to three months is usually enough.

Eventually, yes. They are replaceable, and we sell each grit separately.