Knife Sharpening

Knife Sharpening


It is important to care for your knives because dull knives can be dangerous. If you look after your Wusthof blade properly it will last for a long time. 

When it comes to maintaining your knives you have to first differentiate between honing and sharpening:


With regular use, any knife will lose its "bite". Every edge has many very fine "teeth" which are bent to both sides of the blade after a certain time of cutting on a hard surface (you can´t see that with your eyes - only under a microscope). Using a Wüsthof sharpening steel regularly will realign these teeth and keep the edge sharp for a long time of cooking enjoyment.

In our extensive range of sharpening utensils we have some extra-fine steels on offer. These steels are very much like those used by butchers and people working in the meat industry.

The fine surface will bring out an even finer edge than the regular steel but it does need to be used more often than a standard honing steel to avoid the knife edge becoming dull.


This illustration shows you how to use the honing steel:

Hold the steel with your left hand and the knife with your right hand (left-handed users simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion, side-to-side, at 11 degrees for our Japanese style blades or 15 degrees for our traditional blades, between blade and steel. Repeat this process 6 - 8 times. Never stroke each side more than once in succession.

The “Tip Down“ method shown here works best as you always see the contact point between the knife and the steel. With a little practice, you will find this becomes an easy motion. Now your knife should be as sharp as the first time you used it. Please use a steel which is, at the minimum, the length of the blade you are honing.




Should your knife edge have become dull you might no longer be able to restore the edge by using a honing steel. This is when you have to use an abrasive sharpening utensil to reshape the edge to its original factory geometry.


The diamond sharpener is coated with up to 2,000,000 industrial diamonds. The abrasive surface allows you to create a new edge quickly and efficiently.

To be used like the honing steel (shown above). Use this item to recover a blade edge. Do not use regularly in place of a honing steel.

View Diamond Sharpening Steel



Ceramic is a very hard material. The surface of this rod is abrasive but not as abrasive as a diamond sharpener. Thus resulting in a finer blade edge.

To be used like the honing steel (shown above). Use this item to recover a blade edge. Do not use regularly in place of a honing steel.

View Ceramic Sharpener



These sharpeners are an easy way to sharpen your knives. Two ceramic wheels offer you the right angle, just gently pull your knife through those wheels and you will have restored the edge.

View Ceramic Pull-Through Sharpener



The use of a whetstone is an effective and professional way to get the edge of your knife back into shape. Wüsthof whetstones are available in different grits.

The smaller the value, the coarser the grit of the stone. Two standards to define the grit are commonly used.

The Japanese (J) and the European (F) standard
European (F) standard:
FEPA F (Fédération Européenne des Fabricants de Produit Abrasifs)
Japanese (J) standard:
JIS (Japanese Industrial Standard)

Have a look at the WÜSTHOF whetstone 4451...

One side has coarse grit of F 400 / J 1000
The other a fine grit of F 1000 / J 3000

Use the coarse side for pre-sharpening and to remove small nicks. Use the finer side of the stone for the final polishing of the edge.

The finer the stone the smoother and sharper the edge.


  • Submerge the stone in water for about 5 - 10 minutes.
  • Continue to apply water while sharpening. The stone releases small particles during the sharpening process. This powder in combination with water allows the sharpening.
  • Place the stone on a slip-resistant base like a towel.
  • Start by using the coarse grit of the stone.
  • Move the blade back and forth at an angle of 11 for our Japanese style blades or 15° for our traditional blades, using gentle pressure.
  • Start at the tip of the blade, continue with the middle section, and finish at the end of the blade. After a while you will notice a small burr at the edge.
  • Now repeat the same process on the other side of the blade.
  • Finally, turn the stone over and repeat the procedure, this time using the fine grit of the stone.
  • In order to remove the remaining burr, pull the blade at an angle over the stone. Now you will have achieved the best sharpness.
  • Rinse the stone and clean off the grinding residue. Clean your knife with hot water.

Please take utmost care when sharpening your knives to prevent injuries.

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