Knife Maintenance – Sharpening

Knife maintenance – Sharpening

Proper blade care is key to ensuring the long life and maximum functionality of every knife. Knife sharpening should be a regular part of maintenance – not only when the knife no longer cuts, but ideally as a preventive measure.

When is it time to sharpen?

When you can no longer cut a tomato without applying pressure, the blade is blunt. Hunting and outdoor EDC knives deserve regular care, ideally every 2–3 months with normal use.

How to sharpen correctly?

The most suitable method for knives is hand sharpening on water stones.

Use stones with different grit sizes – from coarse (e.g. #400) for repairs to fine (e.g. #3000–8000) for final polishing.

Maintain the correct angle (usually 20–25°) and apply even pressure.

Sharpening on a stone requires patience, but the result is worth it – a perfectly sharp and precise blade.

Alternative options:

Sharpening steels – for quick sharpening between main sharpening sessions.

Professional sharpening – if you are unsure of the technique, leave your knife to the experts.

Final tip:

Always wash and dry the knife thoroughly after sharpening. Don't forget regular maintenance.