If you’re unsure how to use a sharpener, either bring your knife into any of our shops (we’d recommend you sandwich it between a folded piece of thick card, blade side down, and use parcel tape at the top to form a sheath when you’re carrying the knife) - and we’ll show you how to sharpen it, or see our sharpening guide online and knife sharpening video here for a whetstone, here for a steel and here for a pull through or electric sharpener.
There will be times, though, that home sharpening just won’t do the trick. If the blade hasn’t seen a sharpener for years, or has had a mishap and suffered a chip, you’ll need to get it to an expert.
What can be sharpened?
Any good quality, taper ground knife
Japanese or European blades
Even the most blunted knife can be restored to a good cutting edge
What can’t be sharpened?
A lot of inexpensive knives have a ‘hollow ground’ edge – these can’t be resharpened without putting a whole new edge on the blade
Serrated knives can be very difficult to resharpen
Significant chips in the knife or bends in the tip
Top knife care tips:
Regular sharpening and honing to maintain the edge on your knife
Always wash by hand as soon as possible after use & dry thoroughly
Store in a knife block/rack this will help the knife stay sharper for longer and is a safer way to store out of reach of children too