Set of sharpening stone and guide fit for all the Wusthof knives and all steel knives. As from the introduction of the Petec WUSTHOF innovative sharpening technics, also all the knives forged by the famous company have a V cutting-edge. Knives should be always sharpened by the same person and with the same angling. Therefore WUSTHOF offers a support for sharpening, fit to maintain the same sharpening angle every time you sharpen your knives. Sharpening is very easy even for unpractical people. The sharpening with the sharpener stone has the advantage to obtain a very thin sharpening, according to the grain used. First a coarse sharpening with grain 1000 and then a finishing with grain 4000. Silicone guide that avoids the blade to get scratched thanks to the smooth surface of silicone. Thanks to the 14 ° angle of the guide-support, the knife is always sharpened with the same angle, from the point up to the end of the blade. The ergonomical shape of this type of sharpening provides a comfortable position of work. The lower part of the guide is coated with a stratus of Teflon in order to slip easily on the stone. Stone dimensions : 22 x 8 x 3 cm. Guide dimensions : 6 x 6 x 1,5 cm.
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.