Knife sharpening
Keep your knives sharp – explore our knife sharpeners and honing steels
Looking for a specific series?
Looking for knives you can keep sharp too? Choose between our two knife series.
Different ways to sharpen your knives
Keep your knives sharpKnife sharpening is about maintaining a sharp edge and ensuring precise cuts when cooking. Here you can explore methods, tools and techniques for restoring and maintaining the edge on both Western and Japanese knives.
FAQ
About knife sharpening
The best method depends on the sharpening tool and the type of knife. The Classic range includes manual knife sharpeners and honing steels.
Honing steel and diamond honing steel
- A traditional honing steel realigns the edge during regular maintenance.
- A diamond honing steel also has an abrasive action and can restore sharpness.
- A traditional honing steel removes very little material and can therefore be used frequently.
3-stage knife sharpener – wet or dry
- Three stages using tungsten, diamond and ceramic take the edge from coarse sharpening to finishing.
- Available for wet or dry use.
- The edge is shaped, refined and finally polished.
- The sharpener suits most kitchen knives and is straightforward to use.
- Follow the instructions and use light, even pressure.
Knives should be sharpened at the correct angle, typically 15–20 degrees for Western knives. Use a honing steel for regular maintenance and a knife sharpener when the blade becomes dull. A wooden or plastic chopping board protects knives and work surfaces.
- Use a honing steel regularly to realign the edge.
- Sharpen the knife when needed.
- Clean and dry the knife thoroughly after sharpening.
- A honing steel can be used frequently, while a knife sharpener is used as needed. Frequency depends on the knife’s use and material.
- Practise the technique on a less valuable knife first.
- Clean the knife sharpener and honing steel regularly for consistent results.
An incorrect sharpening angle, excessive pressure or the wrong tool can damage the cutting edge and shorten its life. Avoid removing more material than necessary and choose a tool suited to the knife. Storage also matters: knife blocks or magnetic racks protect blades from damage and premature dulling.
- How often should I use a knife sharpener? Use it when the knife feels dull. Depending on use, this may be a few times a month or much less often.
- Can I use a honing steel on every knife? It is suitable for most knives in the Classic range. Always follow the product instructions.
- How should I store my knives? A knife block or magnetic rack protects the blade and helps extend its life.