How to Sharpen Your Knife:
How to Sharpen and Hone Your Knives at Home

There are a couple of ways to see if your blade needs sharpening. One is the paper test – simply hold up a piece of paper with one hand and slice through it with the blade with the other hand. A sharp blade will cut effortlessly through the paper. Another way is slicing a tomato – if your knives struggle to cut into the thin skin and soft flesh of a tomato, they probably also need to be sharpened.

Otherwise, let frequency be your guide. For normal home cooking, we recommend you sharpen your knife after every 30-40 uses. Some pros prefer to sharpen their blades before every new culinary project.

There are actually two processes involved in knife maintenance – sharpening and honing. What’s commonly referred to as sharpening is actually honing. Any blade can become dull – which essentially means its fine edge has become bent through use – and needs to be honed regularly. Honing lines the edge of the knife back up, reestablishing the full effect of its razor’s edge. You can do this yourself at home with a honing steel.

Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. This can be done using a knife sharpener or an electric sharpener. And you don’t need to do it as frequently as honing – just a few times a year, or after every 300 uses or so. But don’t forget to always use the honing steel after sharpening! This is because sharpening removes material from the blade and then honing smooths the newly sharp edge, so it should always be done in this order.

With years of use and resharpening, the cutting edge of a knife blade will become thicker, making the resharpening process more difficult. In this case, we recommend a professional sharpening service. Our stores also offer this service for anyone who doesn’t feel like honing and sharpening their knives themselves.

我们提供多种磨快和打磨工具，那么您如何知道哪种最适合您呢？ 首先，您需要了解打磨和磨快之间的区别，这样才可以相应地选择工具。您的厨房设备中应包含一套打磨和磨快工具，即使磨快工具每年只使用两三次。

您还应用心为您的刀具选择最适合的打磨工具。冲压刀由硬度稍低的钢材制成，打磨起来比较容易，因此选择家用磨刀棒即可。锻造刀具的钢材硬度稍高，所以不用经常打磨，但您需准备一根金刚石或陶瓷磨刀棒，因为磨刀棒的硬度必须比刀刃本身硬度高。

对于小件的厨房刀具，也可以使用我们的 Sharpy 工具轻松打磨。较大波浪刃刀具（如面包刀）的磨刀工作应由专业人士进行，但如果您在磨刀方面拥有丰富经验，您也可以使用 Sharpy 来打磨较小的波浪刃刀具。但对于大多数人而言，我们建议使用专业的刀具服务来打磨所有波浪刃刀具。

现在您已掌握了磨刀的技巧，接下来点击此处了解我们有关保养刀具的窍门，以让您的刀具尽可能长久地保持如新。