How often should I sharpen my knives?

Frequency depends on steel hardness, cutting surface, and usage. Many home cooks sharpen every 6–8 weeks and hone between uses.

Is a glass cutting board bad for knives?

Yes. Glass is very hard and will dull edges quickly. Wood is recommended; plastic is acceptable for meat.

Should I strop between stones?

Stropping after your finishing stone helps remove micro‑burr and refine the apex. Use light pressure.

How does HRC affect cadence?

Harder steels (higher HRC) generally keep their edge longer, so intervals can be extended with the same usage.

KNIFYS

Knife Sharpening Schedule Planner

Get a personalized cadence for honing, stropping, and sharpening based on how often you cook, steel hardness, and cutting surface.

Uses per week

10 uses/week

SteelBoardKnife roleExperience

// Recommended Cadence

Hone every 4–7 uses
Strop every 7–14 days
Sharpen every 6–10 weeks

Wear index (normalized): 1

Next suggested dates — Hone: 2025-12-15 · Strop: 2025-12-20 · Sharpen: 2026-01-24

// Bottom‑Funnel Picks

Buy Whetstone 1000/6000 (Under $100)Shop Accessories for Maintenance

// Embed This Planner

<script src="/embed/schedule.js" data-theme="light" data-height="560" data-uses="10" data-steel="VG-10" data-board="wood" data-role="chef" data-skill="intermediate"></script>

You can set base, theme, height, and other data‑attributes as needed.

A consistent maintenance routine prolongs edge life and reduces heavy grinding. Hone lightly to realign the edge, strop to refine, and sharpen when performance drops. Your cadence depends on usage, steel hardness, and cutting surface.

Plan your stones in the Grit Planner, explore steels in the Steel Explorer, and browse maintenance accessories.

// Tips

Hone to realign; sharpen to remove metal and recreate the edge.
Avoid glass boards; wood is most edge‑friendly.
Harder steels (higher HRC) generally hold an edge longer.

// FAQs

How often should I sharpen my knives?
Frequency depends on steel hardness, cutting surface, and usage. Many home cooks sharpen every 6–8 weeks and hone between uses.
Is a glass cutting board bad for knives?
Yes. Glass is very hard and will dull edges quickly. Wood is recommended; plastic is acceptable for meat.
Should I strop between stones?
Stropping after your finishing stone helps remove micro‑burr and refine the apex. Use light pressure.
How does HRC affect cadence?
Harder steels (higher HRC) generally keep their edge longer, so intervals can be extended with the same usage.