Sharpening guide in 5 steps
- Whetstone 1000/3000. Use a combination stone: the 1000 side to sharpen, the 3000 side to finish the edge. Soak a water stone for 10 minutes and keep it wet while sharpening.
- Angle of 15–20 degrees. Rest the blade with its spine about two coins high on the stone: that is 15 to 20 degrees. Sweep with light pressure from heel to tip, first ten strokes per side on the 1000 until you feel a burr. Then finish on the 3000, alternating one stroke per side.
- Honing rod in between. A honing rod does not sharpen, it realigns the edge. Five to six light strokes per side at the same angle, before or after cooking. Your knife stays sharp for weeks longer without sharpening.
- When to sharpen? When a tomato or onion no longer cuts without pressure. With daily home use that is two to four times a year; hone weekly.
- What not to do. No pull-through sharpener with carbide plates, no grinding wheel or electric sharpener (too hot, removes too much steel), no dishwasher, no glass or stone cutting board. Do not sharpen the serrated bread knife yourself: that needs a round sharpening rod or a professional.
Good care helps keep your knife pleasant to use. Start with hand washing, immediate drying and a suitable chopping board.
Washing and drying
Wash your knife after use with warm water and a little washing-up liquid. Dry it immediately and do not leave it soaking. Do not put it in the dishwasher: the handle and edge can be damaged. This also applies to polymer handles.
Honing and sharpening
For a straight edge, use a suitable honing steel or sharpening tool according to its manufacturer’s instructions. If the knife is blunt or you are unsure, have it professionally sharpened. A serrated bread knife needs a different method from a straight-edged kitchen knife. Follow the curve of the edge on a crescent-shaped pizza knife.
Wooden handles
Do not soak wood, and dry it immediately after washing. Occasionally apply a small amount of food-safe oil suitable for kitchen utensils.
Cutting and storing
Cut on wood or polymer. Avoid glass, stone and plates. Do not use a kitchen knife on frozen meat or thick bones. Store the blade with protection, for example in a knife block or with a blade guard.