Cutting Academy: How to Keep the Edge Sharp Like New for Years
16-02-2026
Choose the right sharpener for your knives
A sharp knife is the foundation of comfortable and safe cooking. When the blade slips over ingredients, you need to apply more pressure, cutting becomes less precise, and the risk of injury increases. The good news: to keep your knife cutting like new for years, it’s enough to choose the right sharpener and use it regularly.
We’ll help you choose the sharpener that’s right for your type of knife and show you what results to expect.
How to choose the right knife sharpener?
When choosing, ask yourself two questions:
1. Do I want quick maintenance before cooking, or full sharpening?
2. Which knife line do I use? (Basic / Premium / Premium S-Art / Platinum Line)
Based on your answers, choose one of the four options.
If you’re looking for a simple at-home solution, a manual sharpener is ideal for quick maintenance and regular resharpening.
The two-stage system is practical — one step prepares the edge, the second refines and smooths it.
Suitable for: kitchen knives from the Basic line
When to use it: when the knife is losing sharpness but still “cuts” (just not as effortlessly as before)
If you’re looking for a simple at-home solution, a manual sharpener is ideal for quick maintenance and regular resharpening.
The two-stage system is practical — one step prepares the edge, the second refines and smooths it.
Suitable for: kitchen knives from the Basic line
When to use it: when the knife is losing sharpness but still “cuts” (just not as effortlessly as before)
Quick maintenance before cooking
A diamond sharpening rod is perfect for regularly “refreshing” the edge. It’s not deep, full sharpening — rather a quick touch-up that helps the knife stay sharp for longer.
When to use it: ideally before cooking — light pressure, a few strokes, and you’re ready to cut with confidence.
Tip: when using a sharpening rod, gentle pressure is key. Too much pressure can unnecessarily strain the edge.
If you’re aiming for the best manual result and like having full control over the edge, sharpening stones are the top choice. They allow you to restore the edge from the ground up and then finely polish it to a smooth finish.
• 1000/6000: for regular sharpening + a fine, polished finish• 400/1000: when the knife is very dull and you need to start with a coarser grit
Set the sharpening angle using a magnet:
• 20° per side: universal for most kitchen knives
• 15°: sharper but more delicate edge
• 25°: more robust edge, but less “razor-sharp”
Suitable for: Premium, Premium S-Art, Platinum Line
If you’re aiming for the best manual result and like having full control over the edge, sharpening stones are the top choice. They allow you to restore the edge from the ground up and then finely polish it to a smooth finish.
• 1000/6000: for regular sharpening + a fine, polished finish• 400/1000: when the knife is very dull and you need to start with a coarser grit
Set the sharpening angle using a magnet:
• 20° per side: universal for most kitchen knives
• 15°: sharper but more delicate edge
• 25°: more robust edge, but less “razor-sharp”
Suitable for: Premium, Premium S-Art, Platinum Line
The fastest, no-effort solution
Want to sharpen your knife quickly, easily, and without prior experience? An electric sharpener offers the most convenient sharpening with consistent results. Thanks to multiple grit levels, it can handle both restoring and finishing the edge—no complicated technique required.
Suitable for: Premium, Premium S-Art, Platinum Line
When to use it: when you want a sharp knife quickly, without worrying about angles or pressure
Sola recommends: How to keep your knife sharp for years
• Proper knife cleaning: Wash them by hand in warm water with a mild dish soap and dry them immediately. The dishwasher can damage both the blade and the handle.
• Do not cut on glass or stone: Glass and stone boards quickly damage the edge. A wooden or plastic board is best.
• Proper storage: Store knives in a knife block, on a magnetic strip, or in protective sheaths. Loose in a drawer, the blades become dull and can be easily damaged.
To keep your knives cutting like new for years, we recommend combining sharpeners depending on the situation:
diamond sharpening rod
Light pressure, a few strokes before cooking — and the edge stays sharp longer.
manual sharpener
Two-stage Ceramic 600/1200
sharpening stone 1000/6000
For very dull knives, start with 400/1000.
For regular sharpening and finishing, use 1000/6000.
electric sharpener
(4 grit levels)
How often should you sharpen?
It depends on how often you use your knives, but as a general rule:
Sharpening rod: as needed — even before every cooking session
Manual sharpener / electric sharpener / stones: when the knife noticeably loses sharpness (typically every few weeks to a few months)
Regular knife maintenance is always worth it – a few simple strokes and the right habits make a big difference. Your knife will thank you with safer cutting, easier work in the kitchen, and a longer lifespan.
