Knife Sharpeners

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Quality kitchen knives are an investment that will last for years if cared for properly. One of the most critical aspects of knife care is properly performing regular sharpening. Sharpening a knife not only preserves its cutting edge: a sharp knife is also safer as it is less likely to skip or jump while cutting, as opposed to a dull knife 

Kitchenware Australia & New Zealand offers a range of high-quality sharpeners in a variety of styles that are capable of sharpening chef knives, any type of double-edged knife, and non-serrated knives. 

The different types of knife sharpeners

Pull-Through Sharpeners

Pull-through sharpeners operate by pulling the cutting edge against a coarse wheel or grinding surface, typically in a v-shaped channel designed to give the proper grinding angle to optimize the cutting edge. The knife is pulled horizontally through the channel repeatedly, always in the same direction. This grinding action removes the dulled surface and creates an exposed sharper surface. Global knives offer pull-through sharpeners that ensure efficient, user-friendly sharpening.

Electric knife sharpener

Electric knife sharpeners are convenient and efficient sharpening devices. This nifty gadget features rotating abrasive wheels that automatically sharpen the blade with minimal effort. These sharpeners often come with multiple stages, including coarse and fine grit, allowing for quick and precise sharpening. Electric sharpeners are ideal for those seeking speed and ease of use, making them popular among home cooks and professionals alike.

Honing Steels

The butcher’s sharpener is a bit more difficult to use but is a classic sharpening technique used in professional kitchens around the world. To properly sharpen your knife using a sharpening steel, hold the steel vertically in the opposite hand you use to cut, making sure the point rests on a cutting board. Hold the knife at a 22 ½ degree angle (half of a 45 degree angle) with the portion of the blade nearest the handle at the top of steel. Slowly pull the knife toward you and down, following the entire edge of the knife. Do this ten times on each side and, as with the pull-through sharpeners above, rinse and wipe the edge with a towel.

To minimise the need for re-sharpening, always use a soft cutting surface, such as a wood cutting board and always use the appropriate knife for the job you are doing. Never place your knives in the dishwasher as this rapidly dulls the cutting edge. Correctly sharpened, your knives will serve your kitchen well for years to come.

Whetstone

Whetstones are versatile manual sharpening tools made of abrasive stones. They allow precise control over the sharpening process and are suitable for various types of knives. Their characteristics include different grit levels, allowing both coarse and fine sharpening, and the need for soaking in water or oil before use. Whetstones offer a traditional approach to sharpening, providing a hands-on experience and the ability to achieve a highly customised edge on your knives. We recommend considering Shun whetstones due to their versatile abrasive stones and different grit levels, especially for maintaining the edges of Japanese knives.

Diamond knife sharpeners

Diamond knife sharpeners are highly efficient at removing metal and restoring severely dull blades. Their abrasive surfaces are coated with diamond particles, providing excellent sharpening power. Diamond sharpeners are known for their speed and effectiveness, quickly reviving blunt knives. They are durable and long-lasting, ensuring consistent and reliable performance over time. For a reliable and efficient option in diamond knife sharpeners, we recommend the Ozitech Diamond Fingers Knife Sharpener from Furi—known for its ability to restore severely dull blades with crushed industrial diamonds on its steel for exceptional sharpening.

Ceramic knife sharpeners

Ceramic knife sharpeners utilise ceramic rods or wheels to sharpen the blade. They offer several advantages, including their ability to produce a polished edge and the fact that they are gentle on the knife. Ceramic sharpeners are known for their durability and resistance to wear, ensuring long-lasting performance. They are suitable for maintaining the sharpness of already sharpened blades and for regular maintenance.

Features to consider when choosing a knife sharpener

Sharpening Method: Consider the sharpening method that aligns with your skill level and preferences, whether it's the precision of whetstones or the convenience of electric sharpeners.

Grit Levels or Sharpening Stages: Look for sharpeners that offer multiple grit levels or stages to accommodate different sharpening needs, from coarse grit for reprofiling to finer grit for refining and polishing the edge.

Knife Compatibility: Choose a knife sharpener that is suitable for the type of knives you own, whether it's kitchen knives, meat cleavers, or serrated blades, to ensure optimal sharpening results and compatibility with your knife collection.

Brands we love and trust

Victorinox 

Wusthof

Chef’s Choice

Edge Master

Dexter Russell 

Mac Knives

Other knife accessories to include when purchasing a knife sharpener

Chopping Boards

Knife sets

Knife blocks

Steak knives

Bread knives

Carving knives

FAQs

Should I sharpen my knife every day?

Sharpening your knife every day is not necessary and can actually be excessive for most regular kitchen knives. If you're a professional chef or butcher working hours with your knives daily, honing your knives can become part of your daily routine to ensure they perform as required. The frequency of sharpening depends on how frequently you use the knife, the type of cutting tasks performed, and the quality of the knife itself. Most chefs get their knives professionally sharpened or do so themselves every 3 to 6 months.

What is the best knife sharpening method?

Each type of knife sharpener has its unique characteristics and benefits, catering to different preferences and sharpening needs. Whetstones offer precision and customization, electric knife sharpeners provide convenience and speed, ceramic sharpeners offer a polished edge with gentle sharpening, and diamond sharpeners excel at restoring severely dull blades efficiently.

What is the difference between Japanese knives and German knives and do I need to buy a separate sharpener?

While every knife manufacturer tends to have different processes and material compositions to crafting their knives, there is a common difference between Japanese and German knives. The main difference is that Japanese knives tend to have blades with edges honed 10 to 15 degrees on each side. Western or common German knives tend to be a bit thicker with edges around 20 degrees on each side. What that means is that Japanese knives tend to offer greater precision and sharpness, however the trade-off is that they also tend to be more brittle or susceptible to chipping due to their thickness.

It's important that you identify the blade thickness and check that the sharpener you're looking to purchase is suited to the blade type or brand that you're using as well as ensuring if it's compatible with serrated and non-serrated knives, depending on the knives that require sharpening.