Special Note

You are now entering the SELECTOOL ZONE



Follow these simple instructions for BEST SUCCESS




I'm J.R. Newmiller.
Owner of the SELECTOOL Knife and Tool Sharpener


Owner - SELECTOOL Knife and Tool Sharpener

I have PERSONALLY sharpened over 100,000 knives over the last ten years, and I can state with utter certainty that the SELECTOOL will sharpen more accurately, more consistently, and more efficiently than any other hand-held sharpener in existence - bar none.


If you're not willing to take the 2-3 minutes to learn how it works, it's going to be a cheap piece of junk that you might as well turn around and send back right now.

(I could not be more serious.)


  1. The people who come to this experience not knowing everything will get the most satisfaction and joy.
  2. The people who were "born boy scouts" will rush ahead, FAIL, and then blame everyone but themselves for their error.

I don't want that to happen to you, okay?


Work with me and learn how to do this right the first time and you'll love it as much as I do.   




The SELECTOOL is like nothing else you've ever used before




(I cannot stress that enough)



It does two things very well -

  • It finds the native angle of any edge, (knife, axe, razor blade,)
  • and holds it place with every stroke


 It does this with a pair of
Self-Centering, Auto-Locking
Sharpening Guides


"A Guide
for Each Side"



This is totally different from your "fixed V" sharpeners that work both sides at once, which is very inaccurate and hard on knives


No machinist would ever try to sharpen both sides at once.
He would do side one, then side two, and finish the edge in the middle.


And that's why you will sharpen 



and then





And finish the edge in the middle





 So let's get to it!



Watch this short video to see the key in getting the SELECTOOL to sharpen everything.






1. Choose a simple, thin, inexpensive knife as your first target. (A kitchen paring knife is perfect.)


2. Find a firm surface where you can rest the SELECTOOL facing towards you



3. (Put a magazine or newspaper under it to protect the edge of the table.)



  • Your old, worn out, granddaddy's hunting knife is not your best starter knife. (You'll get to those later.) Start with something simple to begin with.
  • Keep all flesh away from the sharpening notches. Blades are SHARP and can hurt you. Be careful at all times.
  • DO NOT "freehand" or try to sharpen without using a table or firm surface. This is DANGEROUS and will give very poor results.


(This is so simple and efficient, you're going to fall in love the first time you do it.)

With the tool on the table facing you –

Put your hand on the tool with four fingers, leaving the thumb free.

    Put the tip of your knife STRAIGHT IN the notch

      TURN THE TOOL to the right until it stops.


        The blade will stop and LOCK in place.
        1. Practice this until it feels second nature.
        2. Don’t try to angle or align the blade yourself.
        3. TURN THE TOOL - the blade will center for you perfectly, every time.

           Now put your thumb on the blade

          Press straight down

          And sharpen


          Your thumb controls the pressure with every stroke giving you TOTAL CONTROL over every sharpening stroke.


          Sharpen in This Sequence:

          Finish every stroke through the tip


          If you'll do it this way -

          1. The tip will get sharpened first, (the hardest part of any knife to sharpen.)
          2. Every part of the knife gets the right amount of sharpening - the tip more, the base less. 
          3. You will avoid creating a "groove" in the belly of the knife this way.

          • TIP
          • MIDDLE
          • BASE


          (It’s the same thing as Side One)





          1. Thumb on the tip 
          2. Press and sharpen straight down
          3. Start at the tip and work down to the base

          Both sides are now perfectly aligned, and you should feel the edge is very sharp.

          3. FINISH THE EDGE

          (A truly sharp edge is a FINISHED edge. Watch how we do this.)


          Use the side KNIFE GUIDE

          Put your blade in the notch and draw it lightly towards you 



          • Roll the blade to the right
          • And roll it to the left

          Blade is finished when both sides sound and feel smooth

          THAT’S IT!

          That is the perfect technique to sharpen every angled blade.

          (Serrated knives, scissors, and tools are sharpened a bit differently. Watch our training videos to see how.)