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How to sharpen your knives

Important:
The honing or sharpening steel should always be longer than the blades of the knives.

There are two methods of using the honing / sharpening steel.

1. Free-hand

  • Hold the steel in one hand and the knife in the other hand.
  • The knife should be above the steel.
  • Tilt the knife so that there is a 20° angle between the blade and the honing / sharpening steel.
  • Pull the blade in semi-circular movement over the steel, making sure you use the entire length of the steel: The base of the blade glides in an arch down to the tip of the blade.
  • Use light pressure on the blade.
  • Now put the knife underneath the steel, again at an angle of 20°.
  • Pull the blade in the same way across the steel.
  • Repeat this process six to eight times on each side.

2. Supported

  • Place the honing / sharpening steel tip downwards on a firm surface (work surface or table).
  • Hold the knife in your other hand.
  • Tilt the knife so that there is a 20° angle between the blade and the honing / sharpening steel.
  • Guide the cutting edge down over the steel, making sure you use the entire length of the steel: The base of the blade glides down to the tip of the blade.
  • Use light pressure on the blade.
  • Now put the knife on the other side of the steel, again at an angle of 20°.
  • Guide the blade in the same way across the steel.
  • Repeat this process six to eight times on each side.

Now your knife should be really sharp.