Professional knife sharpeners rely on specialized, heavy-duty equipment to carefully reshape and refine steel, avoiding the rapid metal-eating grinders used in mass-production. Depending on the volume, shop setup, and blade types, experts most commonly use the following tools:
A professional-grade knife sharpener provides strict angle control, minimal material removal, and highly repeatable results. Top systems range from guided benchtop jigs (e.g., Work Sharp and TSPROF) to commercial electrics (Chef's Choice and Master Grade).
A sharpening stone, also known as a whetstone is a kitchen essential used by professional chefs across the globe. While honing rods take slightly less time to maintain knives than whetstones, they are incredibly durable and resilient and help your knife cut through any type of meat, fruit, or vegetable.
Professionals sharpen knives using whetstones or guided sharpening systems. They set a consistent edge angle (usually 10° to 20°), remove metal to form a new edge, and polish it smooth. Between sharpenings, they use a honing steel to realign the microscopic teeth of the blade.
Gordon Ramsay primarily uses a traditional honing steel (or sharpening rod) to maintain knife edges before use, emphasizing safety and consistent 45° angles. While he often uses professional whetstones for deep sharpening, modern demonstrations (and fan-used products) have shown the Tumbler Rolling Sharpener to be highly effective for achieving a razor-sharp edge on his knives.
Sharpening steels, stones and whetstones are great for home chefs who only occasionally sharpen their blades, and butchers who sharpen one or two knives regularly. But, if you're a commercial butcher who uses multiple knives on a regular basis, an electric knife sharpener is often best for the job.
Bobby Flay most frequently uses Shun knives, specifically the Shun Classic Western Chef's Knife. He loves these Japanese-crafted blades for their lightweight balance and versatility. For smaller, all-around prep, he has also been known to reach for the Shun Classic Hollow-Ground Santoku.
In the sharpening phase, we do not recommend any current WD-40® Brand Products although some may be used later for storage & protection. For sharpening stones the lubrication can come from water or oil.
Cutting boards made of glass, granite, ceramic, or your dinner plate may look stylish or convenient, but they are the fastest way to destroy a knife's edge. These surfaces are harder than your knife's steel. So every time your blade contacts them, it suffers microscopic edge deformation, chipping, or even rolling.
Pull-through sharpeners are not universally "bad," but they are generally discouraged for high-quality or expensive knives. They offer quick, convenient edge maintenance but are highly aggressive, removing excess metal and often leaving a fragile, jagged edge.
By removing too much metal from the blade, you can actually make the knife duller than it was before you started sharpening it. To avoid this problem, start by understanding the angle at which your knife is currently sharpened.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
Neither is universally better; they serve different purposes. Use an edge-leading stroke (pushing) to efficiently remove metal and minimize the metal burr. Use an edge-trailing stroke (pulling) when using softer stones to prevent the blade from digging in, or for the final polishing stages.
To get a razor-sharp edge without spending hours on a whetstone, the best sharpeners are those that maintain a consistent angle. These top-rated, proven sharpeners are categorized by how much effort you want to put in:
Diamond stones sharpen much faster and require minimal maintenance, making them ideal for people who want quick results. Whetstones produce superior edges but require more time and skill. Professional sharpeners often use both for different stages.
The more you sharpen a knife, the sharper it will get
This is not true. Over-sharpening a knife can actually damage the edge and make it duller.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
Ceramic knives retain their sharpness the longest. Made from zirconium oxide, they stay sharp up to ten times longer than steel, but are brittle and can easily chip if dropped or used on hard items. For a durable blade with incredible edge retention, high-carbon Japanese steel (like SG2 or ZDP-189) is the premier choice.
The best knife lubricant depends on your application: for food prep, use food-safe mineral or coconut oil; for folding knife pivots, use high-performance synthetics like KPL Knife Pivot Lube; and for low-mess storage, choose dry lubricants or waxes.
Navy SEALs do not have a single standard-issue knife, but rather carry a mix of specific duty blades, hard-use survival tools, and custom-chosen personal knives.
There is no single "number one" knife brand, as the title depends entirely on the knife's primary purpose. Leading experts and enthusiasts consistently recognize distinct industry leaders across different categories:
Bobby Flay's 10-year marriage to actress Stephanie March ended in 2015 following allegations of infidelity, with reports alleging he had a three-year affair with a young assistant, Elyse Tirrell. March was reportedly left "sobbing uncontrollably" upon learning of the betrayal, and the divorce became contentious over a prenuptial agreement.
For most kitchens, you only need three foundational knives to handle 95% of prep work: a Chef's Knife, a Paring Knife, and a Serrated (Bread) Knife. These three powerhouses can tackle anything from dicing onions and slicing crusty bread to peeling fruits and carving small meats.