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Knife sharpeners

44 items total
Sharpening stone 1000/3000 RISAM, big, Dellinger
New Sticker
DNGR6971496038461
Sharpening stone 1000/3000 RISAM, Dellinger
New Sticker
DNGR6971496038317
Sharpening stone 2000 RISAM, Dellinger
New Sticker
28,77 €
DNGR6971496038782
Sharpening stone 240/1000 RISAM, big, Dellinger
New Sticker
DNGR6971496038485
Sharpening stone 240/1000 RISAM, Dellinger
New Sticker
DNGR6971496038324
Sharpening stone 240/800 RISAM, Dellinger
New Sticker
DNGR6971496038287
Sharpening stone 400/1000 RISAM, Dellinger
New Sticker
DNGR6971496038294
Sharpening stone 400/1500 RISAM, Dellinger
New Sticker
DNGR6971496038331
Sharpening stone holder RISAM, adjustable, Dellinger
New Sticker
DNGR6971496038263
Diamond sharpening steel KATAI 26 cm, Forged
Sticker
FORGEDSDV625426
Honing rod 23 cm, WMF
Sticker
Honing rod 23 cm, WMF
In stock (3 pcs)
72,90 €
WM1880226030
Honing rod 23 cm, Zwilling
Sticker
51,99 €
ZW32556231
Honing rod 26 cm, diamond, Zwilling
Sticker
82,99 €
ZW32520261
Honing rod 26 cm, Wüsthof
38,49 €
WU4473
Honing rod 31,5 cm, chrome plated, Zwilling
Sticker
ZW32542310
Honing rod INTENSE 26 cm, Forged
Sticker
79 €
FORGEDSDV304617
Honing rod OLIVE 26 cm, olive wood handle, Forged
Sticker
FORGEDSDV305379
Honing rod RED SPIRIT 25 cm, F.Dick
Sticker
81,99 €
FDCK7174125
Honing rod SEBRA 26 cm, steel, Forged
Sticker
FORGEDSDV623613
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Knife sharpeners – a must have in every kitchen

Do I need a knife sharpener?

Knife sharpeners are an absolute must if you invest in quality kitchen knives and if you expect their superior performance. Even the best knife won’t be effective if you do not sharpen it regularly and regular sharpening of your knives is one of the basic rules of their maintenance. You can obviously bring your knives to a specialist but if you cook a lot and if you use your Chef's knife, Santoku knife or bread knife on an everyday basis you should sharpen your knives even every two weeks which makes a purchase of your own knife sharpener a reasonable choice.

What are the different types of knife sharpeners?

There are different kinds of knife sharpeners and you can find them in Kulina (please check our best-selling knife sharpeners here before you make up your mind). The choice depends on the type of knife you have, the knife’s bevel (the shape of the blade edge) and the way you want to approach the process of sharpening (manual or electric). The main types of knife sharpeners are:

  • whetstones (many professionals believe sharpening stones are the best way of sharpening your knives because you can sharpen your knives at any angle),
  • electric sharpeners,
  • handheld sharpeners,
  • sharpening/honing steels used for honing a knife blade, minor sharpening. They are made of steel, of ceramic or have a diamond coating.
  • serrated knife sharpeners dedicated for knives with serrated blades

How do you sharpen a knife with a whetstone?

Many people believe that sharpening your knives with whetstone results in a sharper knife edge than other methods. If you decide to buy a sharpening stone it’s crucial to read the instructions provided by the manufacturer first but the general process is as follows:

  • submerge and soak your whetstone in water
  • tilt the knife at the correct angle on the coarse side
  • run the knife up and down the stone in smooth motion making sure you cover the whole blade and its both sides (if the knife is double-beveled)
  • flip the stone to the other side and repeat the process
  • wash and dry your knife when you are done

How do you sharpen a knife with a honing rod?

If you want to use a steel rod please follow the following rules but always check the manufacturer’s instructions first:

  • hold the knife’s handle in your dominant hand and the rod in the other, both pointing upright
  • position the blade’s heel against the steel around 2cm from the top of the steel, creating a V-shape (approximately at the angle of 15 – 20 degrees)
  • draw the knife down the steel towards the blade’s tip 5 to 10 times (ensure only the edge touches the steel – not the side and move the knife, not the steel)
  • touch the rod with medium pressure and try to maintain the right angle
  • repeat the same with the other side of the blade (if the knife is double-beveled)