A sharp knife is a safe knife. It glides through a tomato instead of skidding off it, it needs less pressure, and it makes cooking faster and more fun. This guide from Michael Joyce, the New Zealand home of WMF and Zassenhaus knives, covers everything you need to know: choosing the right knife, honing vs sharpening, sharpening angles, step-by-step sharpening skills, cleaning, storage, and the boards that keep your edge keen.

Which kitchen knife do you need?

You don't need a block of twenty knives. Most New Zealand home cooks do 90% of their prep with three: a chef's knife or santoku, a utility or paring knife, and a bread knife. Add others as your cooking grows.

WMF Kineo

Santoku Knife 18 cm

Forged German blade steel with WMF Performance Cut. Made in Germany.

WMF Spitzenklasse Plus

Santoku Knife 16 cm

Classic riveted handle and bolster for balance.

WMF Yari

Santoku Knife 16.5 cm

67 layers of Japanese blade steel, Pakka wood handle.

Zassenhaus Kyoto

Chef's Knife 20 cm

Broad blade with a curved edge for rocking cuts.

German vs Japanese knives: what's the difference?

German-style knives, such as WMF Kineo and Spitzenklasse Plus, use a tough stainless steel with a slightly thicker edge. They're forgiving, resist chipping, handle heavier tasks and are easy to hone back to sharpness on a steel.

Japanese-style knives, such as WMF Yari, use harder steel ground to a thinner edge. They're scalpel-sharp and hold their edge for longer, but a harder edge is more brittle: twisting the blade, hitting bone or cutting on hard surfaces can chip it. Treat them gently, and sharpen rather than hammer them on a steel.

Neither is "better". German knives suit busy family kitchens; Japanese knives suit cooks who love precision slicing. Many cooks own one of each.

Honing vs sharpening: what's the difference?

This is the most misunderstood part of knife care. They're two different jobs:

• Honing straightens the edge. With use, the microscopic edge of your knife bends and rolls over. It's still there, just pointing the wrong way, so the knife feels dull. A few strokes on a honing or sharpening steel pushes it back into line. Hone often: every few uses, or before each big prep session.
• Sharpening removes metal to create a brand new edge. When honing no longer brings the edge back, it's time to sharpen with a knife sharpener, diamond rod or whetstone. For most home cooks that's every 2 to 6 months, depending on use.

For honing

WMF Spitzenklasse Plus Sharpening Steel 23 cm

Realigns and refreshes the edge between sharpening, with a guard to protect your hand.

For sharpening

WMF Diamond Knife Sharpener 37 cm

A long rod with a non-slip handle and finger guard for quick, lasting sharpness.

Easiest option

WMF Knife Sharpener Gourmet

Two stages of hard-wearing ceramic discs: coarse to sharpen, fine to polish. For straight-edged knives.

Also available: the WMF Knife Sharpening Steel 23 cm and the WMF Knife Sharpener.

Sharpening angles explained

The sharpening angle is the angle between the blade and the steel or stone. As a general guide:

• German and Western-style knives: around 15° to 20° per side.
• Japanese-style knives: around 10° to 15° per side.

A lower angle gives a sharper but more delicate edge; a higher angle gives a tougher edge. Always follow your knife maker's guidance. Pull-through sharpeners like the WMF Knife Sharpener Gourmet set the angle for you, which makes them the easiest option for beginners.

How to sharpen a knife: step by step

How to hone a knife on a sharpening steel

1. Stand the steel upright. Rest the tip of the steel on a damp tea towel on your bench, holding the handle firmly with the guard at the top.
2. Find your angle. Place the heel of the knife against the top of the steel at about 15° to 20°.
3. Sweep down and across. Draw the knife down the steel and towards you in one smooth arc, so the whole edge from heel to tip touches the steel. Use light pressure; the weight of the knife is enough.
4. Alternate sides. Repeat on the other side of the steel. Do 5 to 8 strokes per side.
5. Wipe and test. Wipe the blade with a damp cloth to remove any metal particles, then test on a sheet of paper.

How to use a pull-through sharpener

1. Set it on a flat, stable bench. The WMF Knife Sharpener Gourmet has non-slip rubber feet.
2. Start in the coarse slot. Pull the knife through from heel to tip with light, even pressure, keeping the blade straight up. Repeat 3 to 5 times.
3. Finish in the fine slot. Repeat 3 to 5 times to polish the new edge.
4. Clean the blade. Wipe or wash the knife to remove metal particles before cutting food.

When to get your knives professionally sharpened

If your knife has chips, a broken tip or an edge that won't come back with honing and sharpening, take it to a professional knife sharpener. Many New Zealand cities, from Auckland and Wellington to Christchurch and Dunedin, have specialist sharpening services and farmers' market sharpeners. It's also worth a professional reset every year or two for well-used Japanese knives.

How to tell if your knife is sharp

• The paper test: hold a sheet of printer paper by one corner and slice down through it. A sharp knife glides cleanly; a dull one snags or tears.
• The tomato test: rest the blade on a ripe tomato. A sharp knife bites through the skin with almost no pressure; a dull one slides off.
• The light test: hold the knife edge-up under a light. A sharp edge is invisible; dull or rolled spots reflect little flashes of light.

Knife care: cleaning, storage and chopping boards

Why the dishwasher ruins knives

High heat, harsh detergents and long wet cycles can dull the edge, cause spotting and damage handles, especially wooden handles like the Pakka wood on WMF Yari. Knives also knock against cutlery and racks, which chips the fine edge. Zassenhaus recommends hand washing and immediate drying for its Kyoto and Osaka knives, and the same applies to all quality knives.

The best way to store knives

A magnetic knife bar keeps blades visible, dry and off your bench. A magnetic knife block has no slots, so it fits different blade shapes and keeps edges from knocking together. Both protect edges far better than a drawer.

Zassenhaus

Magnetic Knife Bar Walnut 40 cm

Solid wood with a strong magnetic strip. Mounting hardware included. Also in oak.

Zassenhaus

Magnetic Knife Block Oak

Slot-free natural oak block that protects edges. Also in ash.

The right chopping board protects your edge

Your board matters as much as your sharpener. Wood gives slightly under the blade, while glass, marble and stone are harder than your knife's edge and blunt it in a few cuts. End grain wooden boards are the kindest of all. Read our wooden chopping boards guide to find the right Zassenhaus or Swiss Diamond board.

15 knife tricks and tips from the Michael Joyce team

1. Use the pinch grip. Pinch the blade just in front of the handle between your thumb and the side of your index finger, and wrap the other fingers around the handle. You'll get far more control than holding the handle alone.
2. Make the claw. Curl the fingertips of your guiding hand under, so your knuckles guide the side of the blade. Your fingertips stay out of the way.
3. Let the knife do the work. Slice forward or rock the blade rather than pressing straight down. If you need force, your knife needs honing.
4. Stop the board slipping. Put a damp tea towel or a damp paper towel under your board.
5. Flip to scrape. Turn the knife over and use the spine to push chopped food into the pan.
6. Hone before big jobs. A few strokes on the steel before the Christmas ham or Sunday roast makes carving effortless.
7. Never catch a falling knife. Step back and let it drop.
8. Keep the knife visible. Never leave a knife in a sink full of soapy water where someone can't see it.
9. Use the right knife for the job. Chop pumpkin and kūmara with a chef's knife, not a paring knife; leave bones to a cleaver.
10. Cut tomatoes skin-side down. Or use a serrated knife; both stop the knife skidding.
11. Wet the blade for sticky foods. A damp blade slices cleanly through cheesecake, fudge and sticky dates.
12. Remove spots gently. If a stainless blade develops water spots, rub with a paste of baking soda and water, rinse and dry.
13. Oil wooden handles. Wipe wooden handles with a little food-safe mineral oil occasionally so they don't dry out, especially in winter when heat pumps and fires dry the air.
14. Carry it safely. Hold the knife by your side, point down and edge back.
15. Build your kit slowly. Start with one great chef's knife or santoku and a sharpening steel, then add pieces as you need them.

Knife sharpening and care FAQs