Knife Sharpeners

• Sharpening stone: A good option for enthusiasts with Japanese knives that require more careful and thorough sharpening. Moisten the sharpening stone and carefully pull the knife through the “lubrication” that forms on the surface. There are different sharpening stones depending on the type of sharpening you want. For everyday sharpening, one stone of about 1000–1500 grit is sufficient; while if you want to polish the edge to perfection, you should use a stone of at least 3000 grit.

• Roller sharpener: The roller sharpener is a good alternative for those who think that the sharpening stone is too advanced. Lower the edge of the knife into the groove and pull the blade back and forth. One disadvantage of roller sharpeners is that the angle often cannot be changed, so make sure that it reaches the edge properly while you sharpen.

• Sharpening steel: A sharpening steel is a good complement to a knife sharpener, as it smoothes out the edge of the knife and minimises small nicks and unevenness. However, it does not make the knife sharper.

Steel: A sharpening surface that works best for European knives. As Japanese knives are made of hard steel, a steel sharpener usually provides minimal effect.

Ceramic: A useful sharpening surface that works for both European and Japanese knives.

Stone: Works well for both Japanese and European knives. Check the grit and grit size of the stone to find the right grinding level for your knives.

Diamond: Used to sharpen in the fastest way. Coarser than a ceramic sharpener, and therefore quicker. However, the ceramic sharpener provides a sharper result.