Choose a sharpener that suits the blade, then follow its angle and motion carefully. Pull the knife through a guided sharpener or sweep it across whetstone with steady pressure. Finish with a honing steel if recommended, then wipe the blade clean before use.
Has your favourite knife lost its edge? Since 1977, Peter’s of Kensington has stocked knife sharpeners and accessories that bring blunt blades back from the chopping block. From speedy pull-through models to precision rolling sharpeners its more edge, less effort and better control. Find the right knife sharpener, improve every slice and put your best blades back in business.
Why a knife sharpener is essential
A sharp knife can make dinner prep feel newly civilised. Onions fall into neat dice, herbs stay fresh and feathery, and roast carving finds its groove. Because the blade needs less pressure, you gain better control while extending the working life of knives worth keeping and saving the cost of replacing them too soon. A knife sharpener is your ticket to cleaner cuts and happier cooking.
How to choose the right knife sharpener
First check what kind of edge your knives use. Japanese blades usually need a finer angle than Western knives, so the sharpener has to match. Pull-through models make quick work of touch-ups, whetstones suit cooks happy to learn the technique, rolling sharpeners keep the angle steady, and electric models sharpen the whole block at speed. Global, Victorinox and Wüsthof offer plenty of ways to get the edge back.
Complete your knife care kit
Sharp knives enjoy good company. Build out the bench with a quality knife set for every ingredient and occasion, then add cookware accessories to keep the blades stored safely and ready for action.
Frequently Asked Questions
How to sharpen a knife?
How often should I sharpen my knife?
For most home cooks, using a knife sharpener every few months is enough, depending on how often the knife is used. Hone regularly between full sharpens to realign the edge and keep the blade cutting cleanly for longer.