At Klaus Meyer Knife, we know a dull blade is a cook’s worst enemy. Our Solingen-forged knives are crafted to hold a razor edge for months, but even the finest C75 high carbon steel will eventually need maintenance. That’s why many of our block sets include built-in sharpeners—convenient tools designed to keep your blades performing at their peak. But to use them correctly, you need to understand the difference between honing and sharpening, and how to respect the geometry of your Klaus Meyer blade. That's why we are big proponents of regular maintenance, and for many home cooks, the built-in sharpener found in knife sets with block is an incredibly convenient feature.
First: Identify Your Sharpener Type (Honing vs. Sharpening)
Before you start, check your Klaus Meyer block set’s details to confirm what kind of sharpener you have. We offer two main types:
Honing Slots: Most of our blocks include ceramic rod slots or a built-in honing steel. These realign the blade’s microscopic edge (which bends with use) without removing metal. They’re for daily maintenance.
Sharpening Slots: Premium knife set with block (like our Master Chef Block) include abrasive wheel slots (carbide or ceramic) that remove metal to create a new edge. These are for dull blades, not daily use.
Using Your Klaus Meyer Block’s Honing Slot (Daily Maintenance)
Honing is the key to keeping your Klaus Meyer knife sharp between professional sharpenings. Here’s how to do it right:
Step 1: Safety First
Place your Klaus Meyer block on a non-slip surface (we recommend our silicone block mat, sold separately). Grip the knife handle firmly, with your fingers curled away from the edge. Never rush—precision matters.
Step 2: Match the Angle
Klaus Meyer knives are ground to a 15–20 degree angle per side (German-style geometry). Our honing slots are pre-set to 20 degrees, so you don’t have to guess. If your block has two slots (coarse and fine), use coarse for slightly dull blades and fine for daily touch-ups.
Step 3: The Correct Stroke
Insert the heel of your Klaus Meyer knife (closest to the handle) into the honing slot.
Apply light, consistent pressure—think of it as guiding the blade, not forcing it.
Draw the knife toward you, moving from heel to tip in one smooth motion. Ensure the entire edge touches the ceramic rods.
Repeat 5–10 times per side. Alternate sides with each stroke to keep the edge balanced.
Step 4: Check for Burrs & Clean
After honing, run your thumb away from the edge (never across!) to feel for a “burr”—a tiny wire edge that means the blade is aligned. If you feel one, do 2–3 light alternate strokes to remove it. Wipe the knife with a damp cloth to remove metal particles.
Using Your Klaus Meyer Block’s Sharpening Slot (For Dull Blades)
If your knife is genuinely dull (it squishes tomatoes instead of slicing them), use the sharpening slot. But remember: this removes metal, so use it sparingly (every 3–6 months).
Step 1: Confirm Dullness
Test your knife on a piece of paper. If it doesn’t cut cleanly, it’s time to sharpen. Never use the sharpening slot for daily maintenance—it will wear down your Klaus Meyer blade faster.
Step 2: Coarse to Fine
Our sharpening slots have two stages:
Coarse (Carbide Wheels): For establishing a new edge. Insert the heel, apply moderate pressure, and draw the knife through 5–10 times per side.
Fine (Ceramic Wheels): For refining the edge. Use lighter pressure and repeat 5–10 times per side.
Step 3: Test & Clean
After sharpening, slice a tomato to check the edge. If it’s sharp, wipe the knife clean. If not, repeat the fine stage once more.
Our Klaus Meyer Philosophy: Respect the Blade
At Klaus Meyer, we forge our knives with many years of Solingen craftsmanship. Our built-in sharpeners are designed to complement that craftsmanship—not replace it. Here’s our golden rule:
Hone Daily: Use the honing slot every time you cook to keep the edge aligned.
Sharpen Sparingly: Only use the sharpening slot when the knife is truly dull.
Professional Sharpening: For deeply damaged blades (e.g., chips), take your Klaus Meyer knife to a Solingen-trained sharpener. We offer a sharpening service for all our knives—just mail them to our workshop, and we’ll return them as good as new.
Final Thoughts: Convenience Without Compromise
Our collections are designed for convenience and performance. The built-in sharpener is a tool to help you maintain your blades, but it’s up to you to use it correctly. By honing daily and sharpening sparingly, you’ll keep your Klaus Meyer knife sharp for decades.
Next time you cook, take 30 seconds to hone your knife. It’s a small step that makes a big difference—whether you’re slicing onions, carving a roast, or dicing herbs.
