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Knife sharpening instructions

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Let's start by clarifying the difference between sharpening and grinding. We sharpen knives when they are really dull and we use a whetstone or sharpener to do it. Sharpening on a whetstone, on the other hand, is regular maintenance that helps keep an already sharpened knife sharp for as long as possible.

What's the difference?

Sharpening vs. grinding

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Focusing
Sharpening serves to revive an already well-sharpened knife. It is a quick and gentle process that smoothes microscopic irregularities from the blade without removing material from the blade.

  • When to sharpen the knife?
    Ideally before each use. Regular sharpening keeps your knife sharp and ready to work.
  • Why is knife sharpening important?
    Thanks to regular focusing knife lasts longer in its original condition.
  • What do I use to sharpen my knives?
    Sharpeners are ideal, but require a bit of skill. If you don't feel up to it, then you can opt for manual sharpeners. These have finer slots designed specifically for sharpening and are easy to work with.
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Grinding

Grinding is a deep process that removes some of the blade material to create a new sharp edge.

  • When to sharpen the knife?
    Start sharpening when sharpening is no longer sufficient and the knife is still dull. Usually this happens once or twice a year.
  • Why is knife sharpening important?
    Sharpening can fully restore the knife's edge and bring it back to its original sharpness. At the same time, it will also rid the blade of unevenness.
  • What do I use to sharpen my knives?
    For precise and gentle grinding, the grinding stones or grinders. It is ideal if they have several degrees of coarseness - coarser will remove roughness, finer will fine-tune the edge. If pounding with stones is difficult for you, reach for a manual or electric sharpener. In case you don't feel up to it or you own high-quality knives, opt for professional sharpening instead.

Favourite sharpeners


Video instructions
How to sharpen a knife with a whetstone
Hold the sharpener firmly with the tip resting on the worktop. Pull the blade at the same angle from the base to the tip, alternately straightening both sides of the edge.

Quality grinding stones


Video instructions
How to sharpen a knife with an abrasive stone
Soak the stone in water for a few minutes. Hold the knife at an angle of 15-20° (for European knives) or 10-15° (for Japanese knives). Pull the blade in a smooth motion from the base to the tip, alternately on both sides.

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How do I know a dull knife?

If the knife squeezes, crushes, tears or slides over the surface of the food rather than cutting smoothly, it is probably dull. For example, you can do a test on a tomato - a sharp knife will easily cut through it, while a dull knife will tear the skin and squeeze the inside.



Reliable grinders

Grinding and sharpening according to materials
Stainless steel knives
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Stainless steel blades sharpen and sharpen well, but the sharpness doesn't last as long as harder materials.
  • Recommended tools: Grinding wheel (steel, ceramic), grinding stone (medium to fine grit).
  • Frequency: Regular sharpening, grinding as needed several times a year.
Steel knives
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Carbon steel blades last longer than stainless steel tools.
  • Recommended tools: Ceramic sharpener, grinding stone (fine grit for a precise edge).
  • Frequency: Sharpening less often, grinding is rarely needed.

Damascene knives
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Damascus knives hold their sharpness significantly longer than steel knives, but require a gentle approach and precision tools when sharpening
  • Recommended tools: Water grinding stones (fine and very fine grit). No electric grinders!
  • Frequency: Sharpening occasionally, sanding as little as possible - professional care is ideal.
Ceramic knives
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Extremely hard ceramic blades keep their sharpness for a long time, but are difficult to sharpen because they are brittle and can easily break or chip.
  • Recommended tools: Diamond grinder or professional grinder. Ordinary whetstones and stones are not suitable!
  • Frequency: Sharpening very rarely, sharpening is usually not necessary.

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4 key reasons
Why knives dull and how to prevent it

Knife dulling is a natural process that cannot be completely stopped - knives are not indestructible and every use leaves a mark. The main reason for dulling is mechanical wear. When you cut, the blade comes into contact not only with food, but also with hard surfaces such as cutting boards, bones or even ceramic plates. These contacts gradually erode the blade's edge. Factors that contribute significantly to blade dulling include:

  1. Inappropriate cutting boards: Glass or marble cutting boards may look stylish, but they are a nightmare for your knives. Always use wooden or plastic cutting boardswhich are much gentler on the blade.
  2. Dishwasher: High temperatures, aggressive cleaning agents and movement in the dishwasher can result in faster wear and tear as well as corrosion. Therefore, always wash knives by hand.
  3. Improper storage: A knife left in a drawer where it rubs against other tools will quickly lose its sharpness. Magnetic bar or wooden block are the ideal solution.
  4. Too much force: If you push the blade more than necessary when slicing, the blade edge is deformed. A sharp knife should work for you, not you for it.
To prolong the life of your knives, avoid the above mistakes and take regular care of your knives. After all, your kitchen mastery deserves perfect helpers!

The best knife blocks and knife stands according to our customers' reviews


Our tip
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Extend the life of your knives
We will advise you on how to store your knives properly so that they last as long as possible in their original condition.
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The best brands of whetstones, whetstones and grindstones

The moment you buy a new knife, it's also worth getting a knife sharpening tool. The most reputable manufacturers include Zwillingwhich offers not only sharpeners but also practical manual sharpeners for everyday sharpening. For precision work, the grinding stones from are ideal.Dellinger. Thanks to their versatility, they can sharpen both European and Japanese knives. Another top brand is the German Wüsthofwhich is known for its robust sharpeners.
FAQ
The most frequently asked question
How often should I sharpen and sharpen my knives?
Knives should be sharpened regularly - ideally before each use with a sharpener. Sharpening, on the other hand, is a deeper process and only needs to be done once or twice a year, or when sharpening on a whetstone stops working.
What angle should I hold when sharpening or grinding the knife?
For European knives, the ideal angle is around 20°, while Japanese knives require a sharper angle, usually between 10-15°. The correct angle is the key to maintaining the sharpness and life of the blade.
What are the best tools for sharpening and sharpening knives?
A steel, ceramic or diamond sharpener is great for everyday sharpening. For sharpening, we recommend sharpening stones (e.g. from Dellinger or Shapton) or high-quality manual sharpeners from Zwilling or Wüsthof.
Can I sharpen my knives at home, or is it better to leave them to professionals?
It depends on the type of knife and your skills. Ordinary kitchen knives can be handled at home with quality equipment, but more expensive or Japanese knives are worth entrusting to professionals if you are not confident in your technique.
Can a knife damage the grinding on an electric grinder?
Yes, electric sharpeners can be too aggressive, especially for thinner or higher quality knives. If you use them, make sure they have an adjustable grinding angle and finer grinding wheels. For more precise work, however, a grinding stone is better.