Let's be blunt: every knife gets dull in the end. Even an expensive one. So sooner or later you need a way to sharpen it.
A sharp knife is also a safer knife. A dull one needs more force, slips more easily and gives you less control. Below are six ways to keep your knives sharp, with what each one does well and where it falls short.
Safety first: whichever method you pick, keep your fingers away from the edge. Start slowly, work step by step and don't rush.
Option 1
Have it done for you
We are knife nerds and enjoy sharpening. We know not everyone does. If you want the least hassle, have a professional sharpen your knives. Ask your local kitchen shop. They often offer a service or know someone who does.
Option 2
Honing steel
When you cut, the very thin edge slowly bends over. You can't see it, but you feel it: the knife cuts less well. At this point you don't need to sharpen yet. Sharpening takes off steel, and that would be a waste.
Instead, you can bend the edge back into line. You do this by pulling the blade along a hard rod, usually a honing steel. It works for a while, but it does not sharpen. Sooner or later you still need a stone or a pro.
Option 3
Ceramic rod
A ceramic rod sits between a honing steel and a whetstone. You use it the same way as a steel. But ceramic is harder than knife steel, so it also takes off a tiny bit of metal. It straightens the edge and lightly sharpens it at the same time.
Our own ceramic sharpener is 2000 grit and has a built-in angle guide to help you hold 15 degrees. The rod is oval, and it works on serrated knives too.
What it does well
Quick: a few strokes every few weeks. The angle guide makes it easier to learn. The fine grit takes off very little steel. Works on serrated knives.
Where it falls short
It can't fix a very dull or chipped edge. For that you need a coarser stone or a pro. Ceramic is brittle, so it can break if you drop it.
Option 4
Whetstone
A whetstone is easy to get and comes in many sizes and grits. A coarse stone takes off a lot of steel and quickly removes chips. A fine stone takes off less and can give a keener edge.
It is not easy at first. It takes time and practice. But we think it is a skill worth learning. Once you have it, you can sharpen almost any knife yourself, for little money. That is why it is our favourite method.
Ready to try? Follow our step-by-step whetstone guide.
Option 5
Pull-through sharpener
Want more convenience? A pull-through sharpener has a slot with sharpening wheels or plates. You pull the blade through it a few times.
It needs no skill and makes a dull knife usable again in minutes. The trade-off: the edge is not as good as one from a whetstone.
Option 6
Guided sharpening system
Want more control, but no time to practise on a stone? A guided system holds the angle for you and takes out the guesswork. Results are consistent.
These systems usually cost more. They can be worth it if you have many knives or sharpen often.
Our advice
Where to start
For everyday cooking, a simple routine works well. Use a ceramic rod every few weeks to keep the edge in shape. When the rod no longer brings it back, use a whetstone or take your knives to a pro.
Sharpening is only part of the story. Washing by hand, drying straight away and cutting on wood or plastic help just as much. More in our knife care basics.
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