Here's How Often You Really Need to Sharpen Your Knives, According to Zwilling

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By
Rochelle Bilow
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Rochelle Bilow
Rochelle Bilow is a graduate of the French Culinary Institute, and the former social media manager at Bon Appétit and Cooking Light magazines. She has also worked as a cook on a small farm in Central New York and a Michelin-starred restaurant in New York City. Her first book, a food and farming memoir titled The Call of the Farm, was published in 2014. Her second book, a romance novel set in Scotland, will be published in February 2023.
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Published on 02/4/24
A woman cutting oranges on a cutting board

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If you’ve heard it once, you’ve heard it a thousand times: the most important tool for any cook is a sharp knife. You may have also heard that a sharp knife is safer to use than a dull one, which is true! (A dull blade requires the cook to apply more pressure, which is harmful if the knife slips during use.) But what does “sharp” really mean? How often should you be sharpening your knives, anyway? And can that honing rod that’s been sitting in your knife block for years do the same job? To get the answers, I connected with two experts in the field, Bernard Janssen at Zwilling, and Jason Vaske at Viking Culinary.

How Often Do You Need to Sharpen Your Knives?

Unless you’re working in a professional kitchen or using your knives all day, every day, you only need to sharpen them two to three times a year, says Janssen. Vaske also recommends this timeline, although both agree that this is not a “one size fits all” prescription. How often you use your knives—every day or just a couple times a week, for example—what you’re cutting, where you store your knives, and the surface you’re cutting on all factor into the ideal knife sharpening schedule. (For the record, although end-grain cutting boards are pricier, they’re a lot easier on knives, which results in less frequent sharpening.)

The rule of thumb for sharpening is simple, says Vaske: “When the user notices a decline in the ability to slice through food effortlessly, it’s likely time to sharpen the knife.”

What’s the Difference Between Sharpening and Honing Knives?

Even if you don’t have the tools for sharpening a knife at home, you may already own the necessary equipment to hone it. Both are essential practices for proper knife maintenance: You can think of sharpening as intensive care, and honing as regular maintenance. Explains Vaske, “Sharpening creates a new edge by removing material, while honing is the process of realigning the existing edge of the knife.”

Honing a knife doesn’t take long to do (here’s a tutorial), which is good, because it should ideally be done regularly. “If a knife is used on a daily basis, I recommend honing a few times a week,” says Janssen. “A professional will hone multiple times a day.”

Are Professional Knife Sharpening Services Worth It?

Not everyone has the desire or patience for sharpening knives. Heck, I graduated from culinary school, worked as a line cook, and still would rather do just about anything else than sharpen my knives. The great news: finding a professional to sharpen your knives is pretty easy. Many grocery stores—including Whole Foods—offer knife sharpening services, so you can leave it to the pros while you shop. You could also have your knives sharpened through a mail-in service; Janssen likes Knife Aid. It’s worth checking with the supplier you got the knife from, too: Some companies offer “tune ups” with a verified purchase.