Sharpening Kitchen Knives, Care, and Use

Sharpening Techniques and What Lilienstahl Recommends:

 

Overview:

 

Conventional Sharpening Methods:
  • Sharpening Steel, Honing Rod (made of steel, ceramic, or diamond): A sharpening steel is a sharpening tool that has been in use for decades, mostly for stainless steel knives with low hardness.

 

Function of a Honing Rod:
  • The function of a honing rod is to create a microburr on the edge, which is similar to a micro saw. Ceramic honing rods, however, grind and do not "tear" the steel like the steel rods; hence, they are a somewhat better option compared to steel rods.

 

Recommendation:
  • We recommend Japanese water stones or other hard-bound ceramic sharpening stones. However, achieving good to excellent results on these stones requires a lot of practice and patience.

 

For Every Home Cook, Regardless of Experience:
  • The HORL rolling sharpener is recommended because its design and execution ensure all critical aspects for an outstanding sharpening result:
    • Consistent sharpening angle during the process,
    • A slow and cool sharpening process,
    • Finest grits possible,
    • Optimal results without practice or prior knowledge.

 

After each sharpening process, it is advisable to polish the knife with a leather strap. Our leather strap contains the finest boron carbide, which gives the edge the final polish for razor sharpness.

 

Blunting and What You Can Do About It:

 

The blunting process of knives depends on several factors. Here are the key points a user can discover or influence to maximize the sharpness of a knife over its lifetime:

 

  • Cutting Surface
  • Microstructure of the Blade (best to inquire from the manufacturer if possible)
  • Material Being Cut (what is my knife suitable for? What should I cut with it?)
  • Cleaning

 

What Can You Directly Influence During Use?

 

Cutting Surface:
  • We clearly recommend using an end-grain wood cutting board at home. The standing fibers and relatively soft surface are nearly optimal for edge retention. The tannic acids in woods like oak or beech act largely antibacterial. For those who want to maintain their wood board in the long term, we recommend Habiol's wood oil for cutting boards.

 

Material Being Cut:
  • As you might have already seen on our website, there are knives designed for different tasks in the kitchen. We are happy to advise you on the specific functions, or you can research on your own and dive into the world of kitchen knives!

 

Cleaning:
  • In principle, no blade is "dishwasher-safe." Stainless steel kitchen knives as well as carbon steel knives are not suitable for this because, in microscopic terms, the edge gets "rounded off." The dishwasher simply washes away the razor sharpness due to aggressive detergents and oxidation. If you want to maintain a long-lasting edge, the gentlest method is to clean the knife with a kitchen brush, some dish soap, and warm water, and then dry it immediately with a dish towel. Now you have found the optimal cleaning method for your stainless steel, carbon steel, or Damascus steel knife.