Sharpen the damask knife properly - this is how your knife remains ultraschaft

Imagine preparing a fresh piece of meat or crisp vegetables, bringing your knife to the table, and expecting a clean, effortless cut. But instead of gliding smoothly, the blade gets stuck. It tears more than it cuts. A frustrating moment—but avoidable.

A sharp Damascus knife not only makes working in the kitchen more enjoyable, but also ensures more precise and safer cuts. Here's how to properly sharpen your Damascus knife so it always stays in top shape.

Why does a Damascus knife lose its sharpness?

Even the best knives wear out over time. The most common reasons are:

• Regular use – Every cut puts strain on the fine cutting edge.
• Wrong cutting mat – Glass, stone, or metal will dull your knife faster. Wooden or plastic boards are a better choice.
• Improper storage – If your knife is left loose in a drawer, the blade can be damaged. A knife block or magnetic strip protects the edge.
• Lack of care – Without regular sharpening, your knife will gradually become blunt until even the best whetstone can no longer help.

The right whetstone – The secret to ultra-sharp knives

A high-quality whetstone is the best choice for Damascus knives. Waterstones with different grits are particularly suitable:

• 1000 grit – Perfect for regular resharpening.
• 3000–6000 grit – Ensures a fine grind and a polished blade.
• 8000 grit – Brings the blade to absolute razor sharpness.

How to sharpen your Damascus knife correctly – step by step

1. Preparing the grindstone – Place the whetstone in water for about ten minutes until no more air bubbles rise.
2. Finding the right angle – Hold the blade at an angle of about 15 degrees to the stone.
3. Smooth movements – Drag the knife across the stone in a gentle arcing motion. First one side, then the other.
4. Rework with finer grain – Once the basic sharpness is achieved, a finer grain provides the final touch.
5. Clean and test the blade – Rinse the knife with clean water and test whether it cuts through a sheet of paper effortlessly.

Common sharpening mistakes – and how to avoid them

• Applying too much pressure – The whetstone does the work, not your muscle power. Too much pressure can damage the blade.
• Wrong angle – If the angle is too steep or too shallow, the knife will either not be properly sharpened or the cutting edge will be damaged.
• Dry grinding – Water stones must always be moist to avoid overheating and material loss.

How often should you sharpen your Damascus knife?

• Daily care – A sharpening rod helps maintain sharpness between sharpenings.
• Every four to six weeks – Resharpening with 1000 grit keeps the blade at its optimum level.
• Every six months – A complete sharpening process with multiple grits ensures that your knife stays in top shape over the long term.

Conclusion: How to keep your knife sharp and durable

A Damascus knife isn't just a tool—it's a faithful companion in the kitchen. With proper care, it will stay sharp, precise, and durable.

Whether it's a santoku, nakiri, yanagiba, deba, bunka, chef's knife, petty (all-purpose knife), or bread knife—every knife in our range deserves the best care. Visit our shop and find the perfect knife for your kitchen.