If you already use high-quality knives for cooking, rely on the original to sharpen your precious instruments as well. This knife sharpener is designed for knives that still have a decent basic sharpness and just require fine honing. T he TWIN Finishing Stone Pro is a great tool to ensure optimum sharpness for your knives. It has two sides with different degrees of roughness for sharpening and smoothing. Measured according to the Japanese JIS scale (Japanese Industrial Standard), one side has a grain of 3000, the other of 8000. This ensures absolute sharpness and a mirror-polished edge. Thanks to this ZWILLING stone sharpener you are sure to enjoy using your knives for a long time. For a professional, scalpel-like sharpness and reflective blade. Two different sides – grain 3000 for fine honing. Two different sides – grain 8000 for polishing, final honing. Blade Length: 20 cm Height: 4 cm Width: 8.5 cm Weight: 0.871 kg
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.