Knife Sharpening Accessories
Knife Sharpening Accessories
Chef’s Knife Accessories & Supplies
Shop our collection of knife sharpening accessories, including sharpening stones, stone sharpening bases/stone holders, stone fixers, rust erasers, knife oil, knife stands, bags and cases, sayas, and sheaths.
The primary tool in a knife sharpening kit is the sharpening stone, also known as a whetstone. These stones, available in various materials such as natural rock, silicon carbide, or aluminum oxide, come in different grit levels tailored for each stage of the sharpening process. Choosing the right sharpening stone is essential, as it should match both your skill level and the type of knife you are sharpening—whether it’s stainless steel, carbon steel or Damascus.
Professional Knife Storage & Maintenance
For those with a wide range of cutlery tools, a comprehensive knife sharpening system is invaluable. These systems typically include multiple sharpening stones and proper storage solutions, such as knife rolls and bags, ensuring both everyday carry accessibility and protection.
Well-sharpened and maintained kitchen knives not only improve performance but also prolong the lifespan of the tool. Whether you're a home cook or a professional chef, a sharp knife blade is an invaluable asset.
FAQs
Q: Are all sharpening stones created equal?
A: No, sharpening stones vary in terms of grit, material, and size. Extra coarse stones are designed for repair work and reviving very dull blades; some stones are designed for touch-ups, and others are meant for polishing.
Q: Does the type of knife determine how it's sharpened?
A: Yes, different knives require different sharpening techniques. Harder steels need finer grits, while softer steels can handle coarser sharpening. Matching the technique to the knife preserves its performance and longevity. Also, traditional Japanese knives such as deba, yanagi and usuba are sharpened on one side only. Western style hybrid knives are sharpened on both sides, usually at 15-20º angle.
Q: How can I achieve a polished finish on my knife?
A: After sharpening a chef’s knife on a stone, it’s recommended to use either a polishing stone or a leather strop. Polishing stones range from #2000 to #6000 fine grit, and for even more polish, you can find stones as high as #20000 grit. Our polishing stones are a great way to remove any residual burrs and polish the blade's edge.
Q: What is the role of honing in knife sharpening?
A: Honing is used to keep a straight edge after a blade becomes fatigued. Using honing rods is a personal preference, but many experts feel that honing rods should not be used on Japanese knives because they are made of hard steel and have fine edges, which are more easily damaged by honing rods.