To the Point – Essential Knife Sharpening Advice from the Experts

At GLOBAL, we believe that if you look after your knives, they will look after you!

Crafted in Japan from Cromova 18 stainless steel with an ultra-sharp cutting edge, GLOBAL blades are renowned for a longer lasting sharpness. But as with all things in life, regular use means this sharpness will need a refresh every now and then.

But where to even start?

I asked our resident knife sharpening expert, Matt, some questions to help guide you in the right direction for each knife sharpening type.

What would you say is the easiest method to use?

“The Pull-through sharpener.”

“GLOBAL does both 2 and 3 wheeled versions of the pull through sharpener to suite your needs. For 2 wheeled versions I suggest the G-91/SB and for 3 wheeled versions you can’t go wrong with the G-913/SB.”

Important Pro Tips for Pull-through Sharpeners:

Light pressure = better edge and longer knife life.
Pull-through sharpeners remove more metal than whetstones, so don’t overdo it!
Not great for expensive Japanese knives or very thin blades – they prefer whetstones.
If you don’t draw the blade from heel to tip you will find the blades will wear down unevenly.

What would you say is the most effective method of knife sharpening?

“Simple answer – Whetstones!"

"Start with the coarse side (lower grit, e.g. 420-1000) of the blade is dull or has any chips, nicks or dings in the blade. The MS-471 combination stone is fantastic for this. Use the fine side (higher grit, e.g. 3000-8000) for the final refinement and polishing and finishing. For this I suggest the MS-472. You can go higher up the grit levels if you want to but for 99% of people, 420-8000 is more than enough!"

Important Pro Tips for Whetstone Sharpeners:

Take your time - I always say using your whetstone is a labour of love.
Don't panic! So often I speak to people who say they're scare that they'll ruin their knives. You're not going to! If at first the angle or pressure isn't quite right, then you can adjust and get a feel for it - practice makes perfect!
Don't stary on your sharpest or dullest knife. Pick a knife that feels like its just not quite as sharp as it should be. One of the biggest mistakes I see people do is grab their dullest knife and try to bring it back to razor sharp on their first time trying a whetstone.

What about Honing Rods?

“A honing rod (often called a sharpening steel) does not remove much metal – it realigns the knife’s edge to keep it sharp between sharpening’s, this is why you will typically see them at places like buffets and carvery’s.”

“As you complete a cut and it comes into contact with the chopping board it causes the cutting edge to go out of alignment, it would almost look wavey. By realigning it, you can put off having to sharpen your knife – but it certainly is not a substitution for sharpening.”

"There are different types of honing rods:

Steel - can vary in abrasiveness
Ceramic - slightly abrasive, good for harder steels. the G-45 is my personal choice.
Diamond coated - more aggressive and removes metal. The G-39 works a treat!"

Important Pro Tips for Honing Rods:

When holding the rod, apply enough pressure to hold the cutting board without resting any of your weight on it.
Go slow! You will keep a better angle and in return realign the edge better. I know you see TV chefs waving them around in the air - it looks good for TV and those are not their knives. Take it slow!

What is your favourite method for knife sharpening?

“Whetstones. I’m 100% bias, but with time and practice, the results speak themselves. As someone who loves a good knife and a good sharp one, I have yet to see anything comparable to the results you can get on a whetstone.”

Which method would you suggest for a beginner?

“There is no right or wrong choice, it’s what’s going to be best for you. If you want something quick and easy, grab a pull-through. If you’ve got knives that you really care about, and want to get as sharp as possible, get a whetstone. And a honing rod is completely optional – it can accompany either the pull through or whetstone if it’s something you think you need.”

How often would you suggest sharpening your GLOBAL knives?

“It depends. There are lots of factors in how often you should sharpen your knives, such as how often you cook. Are you a chef cooking all day every day? Or a home chef cooking every night? Or even a weekend cordon bleu? As well as what you’re cutting. Something hearty like a butternut squash or cutting up a lovely joint?”.

“As a general rule a brand new knife shouldn’t really need sharpening within the first year under “normal uses”. After that there are 2 ways you can go about it – either a little and often, giving your knives a quick sharpen every month or so, just giving them a quick little sharpen of the finer grits just give the edges basic maintenance. Or the other way, every 6 to 8 months give your knives a really good sharpen from the lower coarser grits to the highest grits.”

“Whatever suits you best, you can’t go wrong!”.

Final Thoughts...

Knife Sharpener	Pros	Cons	Thoughts?
Pull-through	Very quick and easy to use. Puts a great serviceable edge on your knives	If used incorrectly, it can cause hills and valleys in the blade. It can be aggressive with how much material is removed from the cutting edge.	Get a pull-through if you are wanting a quick and easy method of putting a sharp edge on your knives.
Whetstone	In my opinion, it is the best! With time and practise you will have the best edge possible. It removes material slowly. Probably the best for the lifespan of your knives.	It takes time. Can create a bit of a mess. Bit of a learning curve to perfect the process.	Get a whetstone if you want the best edge on your knives. It is something that is not aggressive when removing material and can sharpen any knife type at any angle needed.
Honing Rod	Helps realign the blade. Comes in different finishes for different levels of abrasiveness. Optional process.	Not a substitution for sharpening. Must be equal on both sides of the blade or can become "wavy".	Again, this is not a replacement for other sharpening techniques. Rods are to help realign the blades and should be used alongside other sharpening methods.

A huge thank you to Matt for all his expertise, helping you to look after your GLOBAL knives to a professional standard. Make sure to check out his step-by-step guides to using each knife sharpener at the GLOBAL Knife School. And of course, to explore the full range of knife sharpeners and accessories!

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