Knife Sharpening & Knife Sharpener made in Germany

Our F. Herder knife sharpening steels and sharpeners are the perfect addition to maintain the longevity and sharpness of your knives. Specifically designed for precise and gentle care, they keep your high-quality blades in top condition.

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What does a honing steel do?

A honing steel realigns the edge and keeps knives sharp over time. It does not replace sharpening but extends the interval between sharpenings.

What types of honing steel are there?

There are versions in hardened steel, ceramic or with a diamond coating. Steel rods are the classic, robust choice; ceramic ones are fine and very gentle; diamond-coated rods are particularly effective but more aggressive.

When and how should you use a honing steel?

Draw the blade along the steel before or after using a knife – at an angle of roughly 15–20° – to gently realign the burr and maintain the edge. Please note: used without practice, this can reduce rather than improve the knife's cutting performance.

Is a honing steel compatible with every knife?

Yes, in principle it suits symmetrically ground knives. Exceptions: very hard or asymmetrically ground Japanese knives should be treated with the appropriate sharpening techniques.

Can serrated knives also be sharpened with a honing steel?

A classic honing steel is ideal for straight blades. With serrated knives it is only of limited use, because every single scallop has to be worked individually – possible with special, very thin ceramic or diamond rods. We recommend having serrated knives sharpened by a professional so the teeth of the blade are not damaged. For all other kitchen knives, a high-quality honing steel from Solingen is the best choice for lasting sharpness.

Why Do You Need a Knife Sharpening Steel?

Our knives come with an ultra-sharp edge as standard, maintaining their sharpness for a long time thanks to high-quality materials and precise craftsmanship. A knife sharpening steel is useful when you want to restore the cutting experience to its original sharpness after extended use. However, you should only use a sharpening steel if you are confident in handling it correctly, as improper use can damage the blade.

Knife Sharpening Steel vs. Sharpening Stone – What’s the Difference?

A knife sharpening steel realigns the blade edge and enhances sharpness by restoring the microscopic edge alignment. A sharpening stone, on the other hand, removes material to completely reshape the edge. We recommend using a sharpening steel only if your knife shows slight wear, as incorrect use can negatively impact the blade.

Tips for Proper Use of a Knife Sharpening Steel

To use your knife sharpening steel safely and effectively, hold the knife at an angle of about 20 degrees to the steel. Glide the blade smoothly from top to bottom along the sharpening steel without applying excessive pressure. If you are unsure about the technique, we recommend watching a professional guide or video tutorial.

Warning: Improper Use Can Damage Your Knife

Incorrect use of a knife sharpening steel can damage your knives. An unsteady technique or the wrong angle can dull the edge or even cause micro-fractures. If you are unsure, avoid using the sharpening steel yourself and have your knives professionally sharpened.

How Often Should You Sharpen Our Knives?

Our knives are known for their long-lasting sharpness and rarely require sharpening. Using a knife sharpening steel is usually only necessary after many months of heavy use. Overusing sharpening steel can put unnecessary strain on the blade, so we recommend using it sparingly and only when needed.

Alternative: Professional Knife Sharpening

If you notice that your knife’s cutting performance is decreasing, you can have it professionally sharpened instead. This ensures your knives are sharpened perfectly without damaging the blade. Our service offers the ideal way to keep your knives in top condition.

Find more information and maintenance tips in our Knife Lexicon.