Sharpening

A knife is only as good as its edge, and every edge dulls. This is the range that keeps yours working.

Pick by the job. Pull-through sharpeners hold the angle for you and take ten seconds — the right answer for kitchen knives and anyone who does not want to learn a technique. Field sharpeners like the Lansky Blademedic go in a pack and bring a blade back in the veld. Diamond abrasives from DMT are the only thing that properly cuts modern powder steels like S30V, MagnaCut and CRU-WEAR. And an adjustable sharpener matches the factory angle on each knife, instead of grinding a whole drawer to the same bevel.

If you are unsure, the honest advice is that a cheap sharpener you actually use beats an expensive one you do not.

Stocked and shipped from our Kempton Park showroom.