Free shipping on orders over €30Like everyone else, I cook food — and I have the same problem as everyone else: knives get dull. Chopping onions, tomatoes, and that nice piece of meat just doesn’t look quite like when Gordon Ramsey does it.
There are, of course, many ways to sharpen a kitchen knife. But after years of trying different methods and tools, I’ve found the one that works best for me:
Cook diamond knife sharpener.
My usual method for chef’s knives and other kitchen or butchering knives is shown in this video.
Why I Sharpen My Knives This Way
- Easy to control (you can maintain the sharpening angle and avoid cutting yourself)
- Fast and efficient at removing material
- Slim and fits in the among the knive in my kitchen drawer
- Great for creating micro serrations on the edge
That last point is often underrated. Giving your knife a slightly “toothy” edge helps it bite into food and makes slicing easier — especially for tomatoes, onions, or meat.
When You Don’t Want Micro Serrations
This method is perfect for kitchen knives, but not for everything.
A woodcarving knife or a razor needs a polished edge that glides smoothly through hard wood or hair — without biting into the surface underneath.
Let’s show you what I mean:
Note about “finding the angle of the edge”:
I start closest to the handle because this is an area of the edge you don’t really use when cooking. The front of the knife blade is what counts when cutting trough food and this allows me to try and see if I hit the edge without ruining the knife in an area that counts. When the whole edge is becoming shiny then I simply try as bestI can to maintain that angle while I use that filing motion as shown in the video. This is really not that hard to learn but still might be wise to practise on an old knife first.
