The best stone for sharpening knives depends on your blade's steel and your experience level. Diamond stones are superior for modern super-steels, while Japanese water stones are highly recommended for beginners learning the craft.
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.
Chefs primarily use whetstones to actually sharpen their knives. However, to maintain the edge during busy shifts and prevent the blade from going dull quickly, they regularly use a honing rod (often called a "steel").
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.
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.
Gordon Ramsay was diagnosed with basal cell carcinoma, the most common form of skin cancer. He underwent successful surgery to have the cancerous cells removed from his jawline and used the opportunity to share photos of his stitches and a public service announcement encouraging fans to wear sunscreen.
The "best" knife sharpener ultimately depends on your knives, skill level, and budget. For an intuitive, mess-free experience that produces a razor-sharp edge with zero skill, the Work Sharp Rolling Knife Sharpener is the best overall. If you prefer professional, guided systems, the Wicked Edge Gen 4 is unmatched.
Your stone will require lubrication to function well. 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.
When using a whetstone, you should use both pushing and pulling strokes for the most effective sharpening session.
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.
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.
Here are the most common mistakes and proven ways to avoid them:
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.
Here are a few common tools:
Start with a reliably flat surface, such as a piece of 1⁄2 " thick glass (with edges ground smooth). Apply 100-grit, self-adhesive, wet-dry sandpaper and rub the wetted (or oiled) stone over it until flat. Repeat with a few strokes on 400-grit paper to remove any coarse scratches.
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.
For most home cooks and professionals, the Shapton Kuromaku (Professional) 1000 is the best overall sharpening stone. It is a "splash-and-go" stone that cuts quickly, doesn't require messy soaking, and remains perfectly flat over time.
The Tormek T-2 Pro Kitchen Knife Sharpener meets the professional kitchen's stringent demands for sharpness, simplicity, and speed. Your knives are sharp, just when you need them! The Tormek T-2 Pro Kitchen Knife Sharpneer is a versatile sharpening system for professional kitchens.
Gordon Ramsay has been married exactly once. He tied the knot with Cayetana "Tana" Ramsay in December 1996, and the couple has been together ever since.
Gordon Ramsay was held at gunpoint in 2011 while filming a documentary for the UK’s Channel 4 about the illegal and unregulated shark finning industry.
Gordon Ramsay speaks out about tragic death of his son Rocky | Her.