Knife Care

How To Sharpen Your Knives

Even the finest quality knives will eventually lose their sharpness, no matter how well you maintain them. Regular maintenance is necessary, including honing and occasional sharpening, to keep them in top condition.

Here's how to sharpen your knives:

  • HONING WITH A HANDHELD KNIFE SHARPENER

    If you're looking for a simple and convenient way to hone your knives, a handheld sharpener is the way to go. This tool allows for quick and efficient sharpening - all you need to do is place the blade in the designated slot and gently pull it through a few times.

  • HONING WITH A HONING STEEL

    Let's start honing your Knifesblade with a honing steel.

    1. FIND THE PERFECT ANGLE
      Begin by placing the steel point down on a table or cutting board. The angle between the blade and the steel should be around 15° for most knives. However, for Santoku knives, the angle should be between 9-12°.
    2. MOVEMENT
      Now, pull the Knifesblade down and across the steel, starting from the heel and moving towards the tip. Remember to switch sides after each stroke, and apply more pressure during the first few strokes before gradually reducing it towards the end. Repeat this process 3 to 10 times.

  • SHARPENING WITH PULL-THROUGH SHARPENERS

    The next level in sharpening complexity and precision are pull-through sharpeners. These sharpeners utilize ceramic rods in coarse and fine grits to quickly restore the sharpness of even the most dull knife, requiring only a few strokes. They come in 2, 4, and 5 stage designs. At the forefront of pull-through sharpeners is our revolutionary V-Edge Sharpener.

Knife Sharpening Video

  • 1. PREPARING THE STONE

    To prepare the stone for use, start by soaking it in water for approximately five minutes. Next, place the non-slip side of the stone facing downwards into a wooden base. To achieve optimal results, ensure that the stone remains moist throughout the entire sharpening process. Don't be alarmed if a grey liquid appears during sharpening, as this is normal and can actually enhance the effectiveness of the stone.

  • 2. ALIGNMENT

    To begin sharpening your knife, hold the handle firmly with one hand and place the blade facing towards you on the sharpening stone at a 10-20° angle. Ensure that there is a gap of less than 1/4 inch between the back of the blade and the sharpening stone. While sharpening, use your free hand to hold onto the blade, but be sure to avoid touching the cutting edge directly. Touching the cutting edge can cause serious injury, so exercise caution at all times.

  • 3. MOVEMENT

    Using gentle pressure, move the blade back and forth in even strokes across the sharpening stone while maintaining a consistent angle between the blade and the stone. After approximately five strokes, you will notice a burr, which is a line of waste metal along the edge of the knife. If the blade is large, divide it mentally into three sections to sharpen individually. Always begin with the tip of the blade and work your way towards the bolster.

  • 4. CHANGING SIDES

    Now turn the knife so that the blade is no longer pointing towards your body. Continue to maintain the angle of 10 – 20° and the gap of about ¼ inch from the back of the blade to the sharpening stone. Slide the cutting edge up and down over the sharpening stone. Grind both sides of the blade alternately, around 5 to 10 times on each side.

  • 5. REMOVING THE BURR

    To eliminate the waste metal produced during sharpening, draw the knife in a curve from the top left to the bottom right across the sharpening stone. Next, rinse the knife under running water to remove any remaining debris and dry it thoroughly. Store the stone in a cool, dry location, out of direct sunlight.

  • 6. TEST FOR SHARPNESS

    To test the sharpness of your knife, take a sheet of paper and hold it up in the air from one end, making sure to keep your fingers out of harm's way. A blade that is sufficiently sharp should effortlessly slice through the paper with minimal pressure or scratching. If you are not satisfied with the sharpness of your knife, repeat the sharpening process until you achieve your desired outcome.