Recommendations for sharpening knives and tools
Our sharpening stones have been specially developed for the care of high-quality knives and woodworking tools. Below you will find our general recommendations for sharpening knives and tools.
How to grind right
Please first check whether your knife is double-edged or single-edged.
- Place the sharpening stone in water for several minutes until it is completely soaked and no more air bubbles appear. For particularly fine grinding, oil can be used (either grinding oil or cooking oil), but please note that the sharpening stone then cannot be used with water anymore. For hygienic reasons we recommend the use of water.
- Please take care that during grinding the stone is always soaked (either with water or oil).
- Place the sharpening stone on the non-slip holder (if supplied) or on a wet cloth.
For combined sharpening stones:
- Start with the coarser, darker side.
- Repeat the steps below on the finer, brighter side.
For double-edged blades (European knives):
Place your blade at a low angle (between 15° and 25° in accordance with the existing edge) on the stone. Use a straight push/pull but work the entire length of the blade. Repeat about 3-5 times. Ensure that you maintain the same angle whilst pulling the whole length of the blade over the stone (against the blade).
Repeat with the other edge of the knife. Repeat these steps until sufficient sharpness is achieved.
For single-edged blades (Japanese knives):
Place your edged blade at a low angle (between 15° and 20° in accordance with the existing edge) on the stone. Use a straight push/pull but work the entire length of the blade. Ensure that you maintain the same angle whilst pulling the whole length of the blade over the stone (against the blade). To deburr the non-edged side, place the knife flat on the stone and pull it several times over the stone against the cutting edge.
Clean the knife carefully by hand. Clean the sharpening stone and holder with warm soapy water or vinegar water.
Colour the chamfer of your knife-edge with a water-resistant pen – this will enable you to check if you keep your angle (the marker will be wiped off completely).
As the sharpness of the blade increases, decrease the pressure. This will result in very fine edges.
If the surface of your sharpening stone is dirty or no longer flat, rub it against a second simple grindstone (e.g. Zische roughening / dressing stone) using a little water.
How to care for your knives
A sharp knife cuts precisely without squeezing the food thus preventing the loss of valuable aromatic substances. The knives lose their sharpness through use and must be resharpened.
Cut food on wooden or plastic boards rather than on hard surfaces such as glass, marble or granite. Gard bases will blunt your knife. Resharpen your knives regularly. Clean your high-quality knives by hand, in the dishwasher material and cutting performance are impaired.
We wish you much pleasure and success sharpening your knives and tools!