A properly sharpened knife is not only more effective, but also safer than a dull knife.
Signs it's time to sharpen your knives
- Your knife crushes tomatoes instead of slicing them
- You have to force yourself to cut vegetables
- Meat tears instead of cutting cleanly
- You feel hand fatigue after cutting
Different sharpening methods
1. Whetstone (traditional method)
The whetstone is the preferred method of professionals. Discover our sharpening stones available in various grits.
- Soak your stone in water for 10-15 minutes
- Hold the knife at a 15-20 degree angle
- Slide the blade over the stone in regular movements
- Repeat 10-15 times on each side
- Move to the fine grit for finishing
2. Electric sharpener (fast and practical)
For those seeking simplicity and speed, the electric sharpener is ideal: fast results, automatic angle, perfect for beginners.
3. Honing steel (daily maintenance)
The honing steel helps maintain the edge between two sharpenings. Pass the blade at 20 degrees, 5-6 strokes on each side, before each use.
4. Compact manual sharpener (versatile and portable)
Compact and easy to use, it offers two grits for complete sharpening. Discover our collection of manual sharpeners.
5. Professional guided sharpening system (absolute precision)
Ideal for demanding collectors and professionals. It guarantees a perfectly constant angle and results worthy of a master sharpener.
Our expert tips for perfect sharpening
- Test the sharpness by cutting a sheet of paper.
- Don't wait until your knives are completely dull.
- After sharpening, rinse and dry your knife immediately.
- Use a wooden cutting board to preserve the edge.
How often should you sharpen your knives?
- Occasional domestic use: 2-3 times a year
- Passionate cook: every 1-2 months
- Professional use: weekly
Mistakes to absolutely avoid
Never put your knives in the dishwasher
Do not use a glass or stone cutting board
Avoid leaving your knives loose in a drawer
Do not force the angle when sharpening
Discover our collection of professional quality knives and our sharpening tools.
FREQUENTLY ASKED QUESTIONS
WHAT IS THE DIFFERENCE BETWEEN SHARPENING AND HONING A KNIFE?
Sharpening involves removing material to create a new edge (whetstone or electric sharpener). Honing (with a honing steel) simply realigns the blade's edge without removing material. Honing is used daily, sharpening less frequently.
CAN YOU SHARPEN A JAPANESE KNIFE WITH AN ELECTRIC SHARPENER?
With caution. Japanese knives have a finer bevel angle (10-15°) than European knives (20-25°). A standard electric sharpener risks damaging the blade. Prefer a whetstone or a guided system.
HOW LONG DOES A GOOD SHARPENING LAST?
A quality steel knife can stay sharp for 1 to 3 months with regular domestic use. Using a honing steel daily significantly extends the time between sharpenings.
WHAT GRIT STONE SHOULD I CHOOSE TO START?
For domestic use, a double-sided 400/1000 grit stone is ideal. The 400 grit restores a very dull edge, the 1000 grit refines the result. For finishing, add a 3000 grit or higher.
HOW DO I KNOW IF MY KNIFE IS WELL SHARPENED?
Three tests: 1) The paper test — the knife should cut it cleanly. 2) The tomato test — the blade should slice the skin without pressure. 3) The fingernail test — the edge should "catch" slightly without slipping.