Sharpening & Honing

Find the Right Sharpening Tool

Not all edges are equal - and neither are the tools that restore them. Use this guide to match your blade type, skill level, and maintenance habits to the right sharpener.

Quick Comparison

Tool Grit Range Best For Skill Level
Honing Rod (steel) n/a Weekly edge realignment Beginner
Ceramic Honing Rod n/a Gentle realignment + light abrasion Beginner-Intermediate
Ceramic Sharpener 800-2,000 Quick touch-ups, pull-through style Beginner
Whetstone (single) 120-6,000 Controlled sharpening, any blade Intermediate-Advanced
Combination Stone 2-in-1 grit Repair + refine in one stone Intermediate
Leather Strop n/a Final polish and burr removal Intermediate-Advanced

Japanese vs. Western Blades - Decision Path

Japanese knives (e.g. Shun, Global, Miyabi)
Typical edge angle: 10-15 degrees per side
Use whetstones or ceramic rods only - no coarse steel honing rods, which can chip the harder steel.
Recommended path: Combination stone (1,000/6,000) then leather strop.

Western/German knives (e.g. Wusthof, Victorinox)
Typical edge angle: 15-20 degrees per side
Use a steel honing rod weekly, whetstone when edge degrades.
Recommended path: Steel honing rod then whetstone as needed.

How Often Should You Sharpen?

  • Weekly home cook: honing rod after each session; whetstone every 3-6 months
  • Daily professional use: hone daily; sharpen monthly or when edge fails the paper test
  • Occasional use: sharpen once a year; strop before use

Not confident sharpening at home?

Leave it to the professionals. Our Knife Sharpening by Mail service restores edges to factory spec - fast turnaround, Australia-wide.