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Our knife sharpeners
No matter how high the HRC value of a knife may be, no matter how first-class and expensive it is: at some point, a knife will not perform as desired. Then it's time to give your knife the fullest attention: sharpening is due! For some, it's a horror, an unpleasant task. Others, however, see it as a meditative work. No matter how you feel about it, your knives will thank you for this effort with longevity and enthusiasm.
For beginners and professionals, we have suitable tools in our Butch Store to help you give knives the desired sharpness again:
Sharpening Stones
Sharpening stones are the most professional way to get your knives sharp again. It takes a little practice, but then... The important thing is to choose the right grit, prepare the sharpening stone, and maintain the correct angle throughout the entire sharpening process.
It's quite simple to find the right grit for the different applications. The lower the number, the coarser the grit. You should only use a grit below 800 for very dull or damaged edges. They remove a lot of material from the edge and leave a rough surface. A grit of around 1000 - 2000 can be used universally for sharpening and polishing. Grits above 3000 are best for the final polishing of the edges. Sharpening takes a little longer, but a finely polished blade glides even more easily through the cutting material. The preparation of the sharpening stones is not a complicated matter. You should soak the sharpening stones in water for about 15 - 20 minutes and let them absorb. A small but important note from us: please never sharpen knives on dry sharpening stones. This causes scratches rather than a sharp blade. During sharpening, it is recommended to have a bowl of water ready to moisten the sharpening surface again and again.
Now it gets a little more complicated: the sharpening angle. It is important to maintain the correct angle during sharpening, from the tip to the heel. You should practice a little. If you have concerns, we recommend a sharpening aid. This is attached to the back of the knife blade and helps you maintain the correct angle during the sharpening process.
Sharpening Steels
A sharpening steel is not the same as a sharpening rod! Contrary to popular belief, sharpening steels (as the name suggests: made of steel) are not the best tool for sharpening dull knives. With a sharpening steel, you maintain your kitchen knives by straightening or removing the so-called burr when you "pull it over". This means that microscopic deformations of the cutting edge are straightened again. You keep your blades in shape. Regular use is required. Sharpening with a sharpening steel requires no preparation, you can start right away. However, you should still pay attention to the correct angle. As a guide, you can use the handle of the sharpening steel, on which you place the back of the blade. This shows you the approximate angle you should hold.
Sharpening Rods
Sharpening rods are quite different. The blades of sharpening rods are either made of ceramic or coated with diamond particles. Sharpening rods remove material from the cutting edge and sharpen knives accordingly. The application is identical to sharpening steels. Different grain sizes are also offered here. The instructions for the grain sizes for sharpening stones also apply to sharpening rods.
Pull-Through Sharpeners
Sorry, but we haven't found a better technical term for it yet. If you know one, let us know!
Name suggestion: Pull-through blade sharpener. That's pretty accurate. Many thanks to Martin from Berlin for this suggestion!
By pull-through sharpeners, we mean knife sharpeners where the blade is sharpened by pulling it through. Most variants have a V-shape. The actual sharpening is done by integrated ceramic or diamond-coated functional parts. The knives are sharpened by pulling them through this functional part from the heel to the tip with very light pressure. The handling is easy and the result is quite decent. Products from the brands minoSharp, de Buyer and KAI are available in our Butch Shop.
A similar function is provided by the HORL Roll Sharpener. The knife is fixed using a magnetic sharpening guide and sharpened with the actual roll sharpener. This is done in a forward and backward motion, with the roll sharpener rolled along the blade edge (hence the name). The sharpening guide is used to keep the knife at the correct angle during the sharpening process. Depending on the roll sharpener model, there are different sharpening guides available: The HORL 2 and HORL 2 PRO come with a double-sided sharpening guide with a 15° angle on one side and a 20° angle on the other. The basic model HORL 2 Cruise has a single-sided sharpening guide with a 20° sharpening angle. The HORL Roll Sharpener is suitable for almost all knives and is easy to use. No prior knowledge is required. For detailed information and the complete range, visit our HORL 1993 brand page.
Leather
The final finish, the fine polishing, the completion of the effort - for this you need a stropping leather. Although it may not seem like it, polishing with leather has a great effect. The finest grinding residues and unevenness are removed and the edge is polished to a mirror finish. This reduces friction and the blade glides "like through butter". It's no wonder that barbers strop their razors on leather. And now in unison: Oh yes, that's right! You can use the leather "naturally". In addition, it is also offered with a polishing paste or, for example, by Nesmuk (WOW!), with a fine diamond coating.
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