Sharpening your knives



Keeping a sharp edge on your WÜSTHOF knives is really important. Compensating for a dull blade by adding additional force can be dangerous. A sharp knife is a safer knife. There are multiple ways to keep your knives sharp: using a steel, handheld or electric sharpener, or a whetstone.

First, it is important to understand the difference between honing and sharpening. Honing re-aligns the microscopic teeth in the blade, but doesn’t remove steel to create a new edge the way “sharpening” does. Honing can be used frequently- even after each use. Sharpening a knife actually takes a small amount of steel off the blade. Depending on how often the knives are used, they may only need to be sharpened once or twice a year.

It is important to regularly hone your knife in order to keep the blade in good shape. A well-honed knife will last longer between sharpening. It is also important not to over sharpen knives. Each time a knife is sharpened it will take off a small amount of steel from the blade. An over-sharpened knife will eventually lose the original, intended blade shape.

It is always recommended to use the same brand sharpener as the knives you are sharpening, because the steel hardness varies from one manufacturer to another. In order to properly sharpen your knives, you have to use a steel that is tempered at a higher Rockwell degree than the knife. WÜSTHOF forged knives are tempered at 58 Rockwell and the all sharpening products are tempered at 65 Rockwell.