Knife Sharpeners

A sharp knife is the most important tool for a professional chef — a dull knife not only slows down work but is also more dangerous, as it requires more force and creates an uncontrolled slipping risk. In a professional kitchen, knife sharpening is a daily routine: a quick honing steel pass before each shift and deep sharpening every week or two. BHS offers knife sharpeners to HoReCa businesses across Europe.

Types of knife sharpeners

Honing steel — a hard steel or ceramic rod tool for daily knife maintenance. The honing steel does not remove metal but straightens (restores) the blade edge. To be used every day before work. Diamond honing steel — coated with diamond abrasive, removes a small amount of metal and restores a damaged edge. Suitable for knives with harder steel. Sharpening stones (whetstones) — a Japanese sharpening tradition; fine-grit stones from 1000 to 8000 grit allow precise restoration of the blade profile. Requires skill and time but delivers the best result. Electric knife sharpeners — automatic sharpening with ceramic or diamond elements. Convenient and fast, but with less precise blade control than a stone. Pull-through sharpeners — a device with V-shaped sharpening slots; the hand pulls the knife through. Quick and simple, but not ideal for precision knives. BHS helps choose the right type.

Sharpening angle and knife steel

The sharpening angle is critical — the wrong angle damages the edge and does not improve sharpness. kitchen knives: a 15–20° angle on each side. Japanese knives (single-bevel): 10–15° on one side only. Alloyed steel knives (HRC 54–58): respond well to regular honing steel use. Japanese and premium knives with higher hardness (HRC 60+): require a fine sharpening stone, as the ceramic edge is more brittle. Sharpening frequency: in a professional kitchen, honing steel — every day; electric or stone sharpening — once every 1–4 weeks depending on intensity. BHS advises on the sharpening frequency for specific knives.

HACCP and hygiene for sharpening tools

Sharpening tools must be washed and dried after use — metal dust and filings left after sharpening can contaminate food and pose a serious hygiene risk. The sharpening area of electric sharpeners must be cleaned regularly to remove metal dust buildup. Sharpening stones must be washed after use and dried horizontally — vertical storage can split the stone along the grain plane. Honing steels must be washed after each shift — even if dry sharpening is used. BHS helps choose the right HACCP sharpening tools.

HoReCa usage scenarios

In a restaurant kitchen, the chef runs a honing steel 3–5 times over each knife before each shift — this takes 30 seconds but keeps knives in working order throughout the shift. A meat processing plant with a large knife inventory uses an electric sharpener to standardise sharpening regardless of employee skill. A sushi restaurant chef uses Japanese sharpening stones 3000 and 8000 grit — precise edge restoration for ultra-thin sushi cuts.

Frequently asked questions

What is the difference between a honing steel and a sharpening stone? A honing steel restores an already sharp edge daily — it does not remove metal but straightens the edge. A sharpening stone removes metal and restores the blade profile — necessary when a knife is truly dull. Properly maintained knives require daily honing steel use and stone sharpening once every 1–2 weeks. BHS helps understand the difference.

Is an electric sharpener as good as a manual one? An electric sharpener is faster and easier but removes more metal and provides less precise edge angle control. A high-quality electric sharpener with the right angle guide is excellent for daily maintenance. Manual stone sharpening delivers a better result for premium knives. BHS advises on the right choice based on knife type.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.