How to Sharpen your Knives
Honing Steel and Sharpening Steel
While the technique for using honing steels and sharpening steels is the same, knowing when to use each of these tools will help to prolong the life of your knives.
Honing realigns the microscopic teeth on the edge of the blade and prolongs your knife's lifespan. The best way to avoid a dull blade is to maintain your blade's edge by regularly honing your knife.
Sharpening takes a small amount of steel off the blade, creating a new edge.
We recommend using a honing steel for regular maintenance and a sharpening steel when your knife needs an edge reset.
Pro Tip: Always hand wash your knife after honing to remove any excess steel from the blade and keep your knife looking its best.
Hand-Held Knife Sharpener
A quick alternative to using a steel or whetstone, both hand-held and electric knife sharpeners have pre-set angles to help guide your knife while sharpening.
Pro Tip: Use the fine slot to regularly hone your knife and realign the edge. Only use the coarse slot to sharpen your knife once or twice a year.
Sharpen your knife like a professional! WÜSTHOF whetstones use a combination of high-quality abrasive grits for both honing and sharpening your knife. The coarse grit is used to grind the edge of your knife while the fine grit is used to realign the microscopic teeth on the blade.
Pro Tip: Continuously pour water on the whetstone while sharpening. Small particles are released and form an abrasive substance when in contact with water.