Our selection of kitchen knives are all picked to be great performers but even the best need to be sharpened at some point. The hardened steels used in our knives mean that a standard sharpening steel literally won't cut it so we only stock diamond and ceramic sharpening steels/rods which are hard enough to give you a great edge with the minimum of work.
To maintain a great edge all the time use a ceramic once a week or so. If you are a bit lazy though, like me, then you can leave it much longer but you might need a diamond rod to help you quickly regain that edge then for the best edge finish off with a few strokes on a ceramic steel as well.
Just like our knives all our sharpeners have been tested and we only stock those we love. Any questions let us know.