Knife Sharpeners – The Key to Sharp and Safe Blades
A sharp knife is essential! Discover knife sharpeners that bring your kitchen knives back into top form.
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Why a Knife Sharpener Is Essential
A dull knife is not just annoying, it is dangerous. It takes more force to cut with, which increases the risk of injury. That is exactly where a knife sharpener comes in: it helps you keep your blades sharp and precise for the long term – in a professional kitchen or in everyday cooking.
With a quality knife sharpener you get:
✓ Precise cuts without effort
✓ Less risk of injury
✓ A longer life for your knives
The Right Sharpening Angle
The sharpening angle largely determines the sharpness and edge life of a blade. European kitchen knives are usually sharpened at 18–22° per side, Japanese knives often finer at 12–15°. A smaller angle means a sharper but more delicate edge – a larger angle is more robust but slightly less keen. How well a blade holds that angle also depends on the hardness of the steel – more on that in our article on Rockwell hardness (HRC) in knives.
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These Types of Knife Sharpener Exist
1. Manual Knife Sharpeners
Ideal for beginners: easy to use, handy and inexpensive. Perfect for everyday knives.
2. Electric Knife Sharpeners
Fast, effective and ideal for frequent users. The perfect kitchen helper for knives in regular use.
3. Whetstones
The professionals' choice. Maximum precision for high-quality blades – especially Damascus knives. Whetstones come in different grits: coarse stones (below 1000 grit) for very dull blades, medium grits (1000–3000) for regular sharpening and fine stones (above 5000) for polishing the edge. To learn how a Damascus knife is built from several layers of steel, see our guide to Damascus steel.
4. Honing Steels
For realigning the edge regularly. A quick touch-up between sharpenings – simple to use.
In short: whether you are a home cook or a professional, the right sharpener not only improves your cooking routine but also keeps your knives safe and long-lasting.
Frequently Asked Questions About Knife Sharpeners
How often should I sharpen a knife?
With daily use, roughly every 2–4 weeks. A honing steel can also be used after every use.
Which knife sharpener is best?
Manual sharpeners are ideal for beginners. If you cook regularly, an electric device pays off. For professionals: whetstones.
What is the difference between sharpening and honing?
Sharpening removes material and reshapes the edge. Honing only realigns the edge – perfect for upkeep in between.
Which sharpening angle should I choose?
18–22° per side suits European kitchen knives, 12–15° is better for Japanese ones. When in doubt, the original factory angle is usually the safest choice.
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