How to Use a ZWILLING Sharpening Stone

By ZWILLING, STAUB, MIYABI & DEMEYERE - Premium Kitchenware | Published: 2026-10-29

Category: How-to Guides

Learn how to sharpen knives with a ZWILLING sharpening stone. This guide covers soaking, angle, technique, and care for a lasting edge.

Quick answer

Soak the ZWILLING sharpening stone for 10–15 minutes, then hold your knife at a 15–20° angle and draw it across the stone in smooth, even strokes. Repeat on both sides until the edge is sharp.

Why a sharpening stone works better than a pull-through sharpener

A sharpening stone, or whetstone, gives you full control over the angle and pressure, so you can restore a true edge rather than just realigning a dull one. Pull-through sharpeners remove more metal and can shorten blade life. The ZWILLING stone is designed for precision and durability, making it ideal for regular maintenance of high‑quality kitchen knives.

When to use the stone vs. a honing rod

Use a honing rod daily or between uses to straighten the blade edge. Use the sharpening stone only when the blade feels dull or fails to slice cleanly—typically every few weeks or months, depending on use. Over‑sharpening wears the blade unnecessarily.

Step‑by‑step: How to sharpen with a ZWILLING stone

1. Soak the stone: Submerge the stone in water for 10–15 minutes until no more bubbles rise. This lubricates the surface and prevents metal particles from clogging the grit. Do not use oil; water only. A dry stone will scratch the blade.
2. Set the angle: Place the stone on a non‑slip surface. Hold the knife with the blade edge facing away from you. Tilt it to a 15–20° angle—roughly the width of a coin between the blade and the stone. Consistency matters more than exact degrees. Practice with a marker on the edge to check your angle.
3. Draw the blade across the stone: Starting at the heel (near the handle), push the blade forward and across the stone in a sweeping arc, ending at the tip. Apply light, even pressure. Repeat 5–10 strokes on one side, then switch to the other side. Never use a sawing motion. Keep the blade flat against the stone the whole stroke.
4. Check for a burr: After several strokes on each side, feel for a thin wire of metal (the burr) on the opposite edge. It indicates you have removed enough metal to form a new edge. If no burr forms after 15 strokes per side, increase pressure slightly or check your angle.
5. Refine with finer grit (if available): If your stone has a fine side, flip it and repeat the same strokes to polish the edge. This removes the burr and leaves a razor finish. Skip this step for everyday knives; it is essential for slicing raw fish or ripe tomatoes.
6. Clean and dry the stone: Rinse the stone under running water and scrub lightly with a soft brush to remove metal filings. Let it air‑dry completely before storing. Never store the stone wet—moisture can cause mold or cracking.

Product facts

Buy ZWILLING Sharpening stone: Designed for precision and durability, this sharpening stone helps maintain a sharp edge for your kitchen knives, ensuring smooth and effortless cutting. The consistent grit and flat surface let you achieve a professional‑grade edge at home, extending the life of your knives.
Buy ZWILLING Sharpening stone