A Sharp Knife Is a Safe Knife

If your knife feels dull, most people assume it needs sharpening. In reality, what it probably needs is honing.

Understanding the difference between honing and sharpening is the key to keeping your kitchen knives performing like new for years. With proper care, knives made from X50CrMoV15 German steel, like Kilne knives, can maintain their edge with minimal effort.

Here’s exactly what you need to know.

Honing vs. Sharpening: What’s the Difference?

These two terms are often used interchangeably, but they are very different processes.

Honing realigns the edge of your blade.

Sharpening removes metal to create a brand new edge.

Think of honing as maintenance and sharpening as repair.

Most of the time, your knife is not dull, the microscopic edge has simply bent slightly out of alignment from regular use. A few passes with a honing steel brings it back into place.

How Often Should You Hone Your Knife?

Every few uses.

If you cook daily, this could mean honing your knife every day or every other day. It takes less than 10 seconds and makes a dramatic difference in performance. Use the Kilne Sharpening Steel before you start cooking. This keeps the blade aligned and prevents it from ever feeling dull.

How to Hone Your Knife Properly (Step-by-Step Guide)

1. Hold the sharpening steel vertically with the tip resting on a stable surface.

2. Place the heel of the knife against the top of the steel at a 15 to 20 degree angle.

3. Gently draw the blade down the steel, moving from heel to tip.

4. Repeat 5 to 8 times on each side.

That’s it. Your knife is ready to go!

How Often Should You Sharpen Your Knife?

Every 2 to 4 months with regular use.

Sharpening is only needed when honing no longer restores the edge. This means the blade has worn down and needs a fresh edge created.

You can do this with the Kilne Water Knife Sharpener or have your knives professionally sharpened once or twice a year.

Because Kilne knives are made from high-chromium X50CrMoV15 German steel, they hold their edge longer and require less frequent sharpening than lower-quality knives.

Signs Your Knife Needs Sharpening (Not Honing)

• The knife still feels dull after honing

• You need to use more pressure than usual

• Tomatoes and herbs tear instead of slice cleanly

• The blade slides off food instead of biting into it

How to Use the Kilne Water Knife Sharpener (Step-by-Step Guide)

1. Prepare the Sharpener: Open the cover by pushing the clip under the Knife Sharpener. Fill the container with water, and replace the cover. The water helps the knife glide smoothly through the slots and keeps the blade cool during sharpening.

2. Coarse Sharpening (Slot 1): Place the knife blade in the first slot (coarse) and pull the knife back and forth with firm and even pressure 6 to 8 times. Avoid pressing too hard, as excessive pressure can damage the sharpening wheels.

3. Medium Sharpening (Slot 2): Move the knife to the second slot (medium) and repeat the same motion 6 to 8 times. This stage refines the new edge. 

4. Fine Sharpening (Slot 3): Finish by placing the knife in the third slot (fine). Repeat the motion to polish and finish the edge for smooth, precise cutting.

5. Rine and Dry: After sharpening, rinse and dry your knife thoroughly before use.
   

What About Serrated Knives?

Serrated knives like your Bread Knife or Steak Knives are different. They do not need regular honing and should be professionally sharpened when needed. 

Proper Knife Care Extends the Life of Your Blades

To keep your knives performing their best:

• Hand wash over dishwasher use

• Store them on a magnetic knife block or strip

• Avoid cutting on glass or stone surfaces

• Hone regularly and sharpen occasionally

Built to Stay Sharp

Kilne knives are crafted from X50CrMoV15 German stainless steel with full-tang construction for strength, balance, and durability. With regular honing and occasional sharpening, they are designed to perform beautifully for a lifetime.

Explore Kilne’s knife sets and knives for all your prep needs.