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Knife Sharpeners

Having sharp knives is not only safer, but it just makes preparation and cooking much more pleasurable and less time consuming, allowing you to glide through your slicing, dicing and chopping tasks, in one easy cut!

Keeping your knives in tip-top condition doesn't simply require any old sharpener, different tools perform different tasks. Richardson Sheffield have a range of knife sharpeners that are designed to keep all of your knives in top condition.


Different Varieties of Knife Sharpener

Which knife sharpener you need depends on the condition of your knives, material of the blade, and how you use them.

If you have knives that are blunt or 'dull' and require a fresh cutting edge, then your choice of sharpener will be different from the sharpener that you need if you are simply mainting the edge of your knives.

Professional Whetstone
Professional Whetstone
3 in 1 Knife Sharpener
3 in 1 Knife Sharpener
Draw Through Knife Sharpener
Draw Through Knife Sharpener
Sharpening Steels
Sharpening Steels
Professional Whetstone

Professional Whetstone

Whetstones are the best way to grind, sharpen and hone a knives edge to perfection. Not only do they provide the best edge on a knife, using whetstones can increase your knife's life-span. But, whetstones are not for beginners, they require practice experience and skill to achive a good quality edge that lasts. Achieving the results that you want may take some time.

Whetstones are best used alongside a few drops of honing oil to ensure that your knives glide along the stone surface evenly and smoothly. Richardson Sheffield's luxury whetstone has two stone types, a course grain surface that gets a cutting edge on your knife and a fine side for blade honing and finishing.

Care & Usage:
Before every use, soak the whetstone in lukewarm water for 5 minutes, allowing it to absorb the moisture. Corundum is one of the world's hardest materials and when used wet releases tiny particles which combine with water to create an exceptional sharpening effect.

Place the block on a steady surface and hold your knife at an angle of approximately 20°, grind the edge of the blade backwards and forwards with gentle and smooth strokes.

If your knife is very blunt or has not been sharpened for some time, begin with the coarser side of the block then use the finer side to eliminate burrs on the edge. We would recommend that you sharpen your knives once a week to maintain a superior cutting edge. Use the entire surface of the whetstone, this will ensure even wear of the stone over time.

After sharpening, simply wipe the whetstone with a wet cloth or rinse with water. Ensure it's dry before storing it away. The bamboo block, although water resistant, should not be immersed in water. Newly sharpened knives should be washed in warm water and dried thoroughly.
Take care when sharpening your knives and keep the stone and the knives in a safe place, beyond the reach of children.

Draw Through Sharpener & 3 in 1

Draw Through Sharpeners

Most Draw Through Sharpeners only maintain the edge when sharp or new. However, they do have the advantage of giving the right angle for sharpening all of your blades, which makes them very popular.

To maintain the edge on your kitchen knives, draw your blade through the chosen slot 3-4 times. If you do this each time before using your knives, you will avoid dull and blunt edges. Draw through sharpeners are affordable, easy to use and they allow professionals and amateurs in the kitchen to have a well maintained edge on every knife. When using our 3 in 1 sharpener, it gives you three options, 1. polish, 2. traditional tungsten steel sharpening, and diamond sharpening.

Draw Through Sharpeners that we have available are: 3 in 1 Sharpener and Draw Through.

Care& Usage:
Position the knife sharpener at the edge of your work surface and hold with one hand, with your fingers positioned away from the blade. Insert your knife with the blade edge nearest to the handle into the selected groove of the sharpener. Draw the knife through the sharpener with a gentle downward pressure.

Repeat this action, remembering to always sharpen in the same direction. Wipe the blade with a clean cloth to remove any steel filings before use.

We would recommend that you wipe clean with a damp cloth, rather than immerse fully in soapy water. This product is not suitable for the dishwasher. When you sharpen your knife, small steel filings will gather in the sharpening mechanism which is positioned at the front of the knife sharpener. To remove simply pull down and empty contents.

Diamond Sharpening Steel

Sharpening Steels

Most people are familiar with sharpening steels, whether you own one yourself or you've seen chef's using them in the kitchen. Steels are quick and easy to use, a few quick strokes and an edge can be achieved.

Steels fall in to the 'little and often' category when it comes to use.  A few strokes before each use of a knife are better then lots of strokes to achieve a strong edge. A Diamond Steel is what it says, coated in diamond dust which is the strongest material on earth.  It will take a layer of steel off to create a new edge.

Sharpening steels that we have available are: V Sabatier, Diamond, Kyu, Sabatier Trompette & Cucina.

Care & Usage:
Position the steel vertically with the handle upright, hold securely over a wooden/ plastic cutting board or other suitable surface, such as a tea towel.
Knives are sharpened to approximately a 20° angle. To find this angle, first hold the knife at a 90° angle to the steel, then visually cut this angle in half, moving to a 45° angle. Finally half it again to find an approximate angle of 20°.

When sharpening, take alternating passes with your knife across the steel, applying a light to medium pressure. Don't try to dig into the steel, a gentle slicing motion that moves your blade from knife to tip is all you need. Make about 6 alternating passes across the full length of your blades, always give each side the same amount of strokes to maintain an even cutting edge.

Do not put the sharpening steel in the dishwasher, hand wash only and dry off excess water as soon as possible.