Why Sharpening Matters
Sharp knives are safer, faster and more enjoyable to cook with. A blunt blade requires more force, slips more easily and increases the risk of accidents. Regular sharpening restores the blade’s edge and keeps your knives performing like new. Using a proper knife sharpener gives consistent results with less skill than freehand sharpening and is ideal for busy home cooks.
Types of Knife Sharpeners
There are several kinds of sharpeners — choose one that suits your routine and budget:
- Pull-through (manual) sharpeners: Simple, quick and safe for most home knives. They have preset angles and are easy to use.
- Electric sharpeners: Fast and consistent; great for regularly renewing many knives but can remove more metal if used aggressively.
- Diamond or ceramic rod sharpeners: For honing and touch-ups. They’re compact and give good control.
- Whetstones (bench stones): Best for precision and professional results, but require practice — not covered in detail here.
Before You Start — Safety & Prep
- Work on a stable, flat surface with good lighting.
- Use cut-resistant gloves if you feel unsure.
- Clean and dry the knife before sharpening to remove food and oil.
- Read manufacturer instructions for your specific sharpener model.
Step-by-Step: Sharpening With a Pull-Through Sharpener
Pull-through sharpeners are ideal for most users — they’re forgiving and quick. Here’s how to get a sharp, safe edge:
- Place the sharpener on a flat, non-slip surface. Hold it firmly by the handle so it won’t move.
- Choose the correct slot. Many sharpeners have coarse (repair) and fine (polish) slots — start with coarse only if the knife is noticeably dull or nicked.
- Insert the knife tip-first. Place the heel (closest to the handle) into the slot and keep the blade vertical — don’t tilt it.
- Pull the knife toward you. Use light, steady pressure and draw the blade through the slot from heel to tip in one smooth motion. Do not push. Repeat 3–6 times in the coarse slot if needed.
- Finish in the fine slot. Move to the fine/polishing slot and pull the blade 3–6 times to refine the edge and remove burrs.
- Wipe and test. Clean the knife with a damp cloth, dry it, then test the edge on a tomato or by gently slicing paper—if it cuts cleanly, you’re done.
Step-by-Step: Sharpening With an Electric Sharpener
Electric sharpeners speed up the process and guide angles automatically. Follow the device manual, but these general tips apply:
- Start with the coarse stage if the blade is dull, then proceed to the fine/polish stages.
- Hold the knife handle steadily and allow the motor to do the work — don’t force the blade.
- Run the blade through each slot the recommended number of times (typically 2–6 passes per stage).
- Always finish with the finest stage to smooth the edge and reduce burrs.
After Sharpening: Honing vs Sharpening
Honing (with a honing rod) re-aligns the blade’s edge and should be done often — even daily. Sharpening removes metal and re-forms the edge; it’s needed less frequently (depending on use, roughly every few months for home cooks). Use both: hone regularly, sharpen when the blade no longer responds to honing.
How Often Should You Sharpen?
- Home cooks who use knives daily: sharpen every 2–6 months and hone weekly.
- Occasional cooks: sharpen every 6–12 months and hone before each use or weekly.
- Blade condition, steel quality and usage determine exact timing — high-carbon steels often hold an edge longer.
Common Mistakes to Avoid
- Applying too much pressure — let the sharpener do the work.
- Skipping the finishing/polishing stage — this leaves a rough, weak edge.
- Sharpening at the wrong angle — fixed-angle sharpeners help prevent this.
- Using aggressive electric settings frequently — this shortens blade life by removing excess metal.
Testing Sharpness Safely
Slice a sheet of paper or a ripe tomato: a properly sharpened knife should cut cleanly without tearing. Always test with the knife pointed away from you and use caution.
Care After Sharpening
- Wash and dry the knife thoroughly after sharpening to remove metal dust.
- Store knives in a proper rack, block, or magnetic strip to preserve the edge.
- Use a cutting board (wood or plastic), not glass or stone, to protect the blade.
Which Knife Sharpener Should You Choose?
Pick a sharpener that matches your skill level and the knives you own. For most homes, a good-quality manual pull-through or a dependable electric sharpener offers the best balance between ease and edge quality. If you want the absolute best edge and enjoy the craft, learn whetstone technique — but it takes practice.
We Stock Trusted Sharpening Brands in New Zealand
At The Living Styles we sell premium, reliable knife sharpeners from top brands that Kiwi cooks trust. Our range includes Zwilling, Wusthof, WMF, Furi and Zyliss — all chosen for build quality, safety, and consistent sharpening results. Browse our collection to find the right sharpener for your knives: Shop Knife Sharpeners.
Target page: https://thelivingstyles.co.nz/collections/knife-sharpeners
