Hello and welcome to this comprehensive guide on the sharpening of Coolina knives. Today we have a task at hand, and it’s a task that defines us as the tool-using species that we are. You and I are about to embark on a journey through the timeless art of knife sharpening, specifically honing our skills with Coolina’s range of high-quality cutlery. But first, allow me to set the stage.

It’s Sunday afternoon, and the sun is streaming through your kitchen window. You’re prepping for the dinner you’ve planned for your friends or family. Maybe it’s a finely chopped salsa or thinly sliced beef for your world-famous bourguignon. As you take your Coolina knife in hand and begin to cut through your ingredients, you realize something’s off.

The knife blade, usually so reliable, isn’t quite performing the way it should. In the words of that great British chef and, more often than not, a charmingly grumpy TV personality, Gordon Ramsay, “A blunt knife is a dangerous knife.”

Safety Measures To Take Before Sharpening

Let’s talk safety first, as any prudent knife sharpener should. Handling knives, especially sharpening them, necessitates a healthy respect for the tool and a keen understanding of safety measures. Always ensure your hands are dry to avoid any slippage. Wearing cut-resistant gloves can provide an additional layer of protection. Remember to maintain a secure grip on the knife and sharpening tool throughout the process.

Be mindful of your movements and surroundings. Sharp movements and distractions are your biggest enemies here. Create a clutter-free space around you where you’re free to focus without any interruptions.

Selecting The Right Sharpening Tool

There are various sharpening tools available!


Sharpening tools come in various shapes and sizes. Each has its advantages and particular uses. Whetstones, also known as sharpening stones, are among the most common and versatile tools for knife sharpening. Made of a natural or synthetic abrasive material, they grind against the blade to create a sharp blade.

When selecting a whetstone, pay attention to the grit number; a lower grit number is more abrasive and suitable for repairing damaged edges, while a higher grit number, often referred to as coarse grit, is best for fine honing.

Honing Rods

Next, we have honing rods, often mistaken for sharpeners but primarily used for realigning the edge of the blade. Over time, the edge of a Japanese knife, or any other knife for that matter, can bend or fold slightly, making it feel dull.

A honing rod, used correctly, can bring it back to its straight, sharp self. Honing rods come in different materials like ceramic, steel, and diamond, each offering varying degrees of abrasiveness. A honing steel is often a good choice for everyday use.

Knife Sharpening Systems

Lastly, we have knife sharpening systems. These are more sophisticated tools designed to make sharpening easier and more consistent. These systems often have guides to help maintain a steady sharpening angle and a variety of sharpening steel tools to handle different stages of the process.

Preparing Your Knife And Workstation

Having selected your tool, let’s prepare your knife and workstation. Clean your steel knives thoroughly to remove any food residue. For your workstation, ensure it’s clean, clutter-free, and well-lit. If you’re using a whetstone or sharpening system, secure it to the table using a non-slip mat for stability.

Gather all your tools within easy reach. Preparation is more than half the battle won, my dear reader. Now that we’re all set, let’s delve into the art and science of sharpening steel knives.

Understanding The Sharpening Angle

Understanding The Sharpening Angle

The sharpening angle is critical to achieving the desired sharpness and longevity of your knife. Most kitchen knives, including Coolina knives, are sharpened at an angle between 15 to 20 degrees on each side. Smaller angles produce sharp knives, but the edge is more prone to damage. On the other hand, larger angles yield a more durable edge but sacrifice sharpness.

Importance Of Consistent Pressure

When sharpening your Coolina knife, apply consistent pressure. Imagine trying to shave a thin layer off the surface of the stone. Consistent pressure helps ensure even sharpening across the length of the blade. With practice, you will get a feel for the right amount of pressure.

How To Sharpen Coolina Knives With A Whetstone?

If you’re using a whetstone, it must be thoroughly soaked in water before use. This process, generally taking around 10-15 minutes, ensures the stone’s pores are saturated, providing lubrication that helps protect the knife’s blade during the sharpening process.

Setting the Sharpening Angle

Once your stone is ready, it’s time to set the sharpening angle. As we discussed earlier, this is typically between 15 to 20 degrees for Coolina knives. You can estimate this angle by placing the blade against the stone and adjusting it until it forms an angle approximately equal to half of a 45-degree angle.

The Sharpening Process

For the sharpening process, hold the knife by the handle with one hand, and with the other hand, apply light pressure on the face of the blade, keeping your fingers away from the edge. Slide the blade down the stone and sweep it across, working from the knife heel to the tip.

Repeat this motion until you’ve formed a burr, a tiny lip of metal on the opposite side of the blade that you can feel by running your fingers from the spine to the edge. Flip the knife and repeat the process on the other side. After forming a burr on both sides, you can move to a finer gritstone to polish or “hone” the edge.

Checking Sharpness and Honing

After sharpening with the whetstone, you should check your knife for sharpness. A common method is the paper test, where you try to slice through a sheet of paper. A sharp knife should cut through easily with little resistance. If the blade tugs or tears the paper, it needs more sharpening.

Once you’re satisfied with the sharpness, it’s time for honing. This is done on the finer grit stone to refine the edge and smooth any imperfections left from the coarse stone.

How To Sharpen Coolina Knives With A Honing Rod?

If you choose to maintain your knife’s edge with a honing rod, selecting the right rod is key. For most Coolina knives, a ceramic or steel rod is sufficient. These materials are hard enough to realign the edge without removing too much metal.

Establishing The Correct Angle

Establishing the correct angle is just as crucial with a honing rod as with a stone. Again, aim for an angle between 15 to 20 degrees. Hold the rod in your non-dominant hand and the knife in your dominant hand.

The Honing Process

For the honing process, starting with the heel of the blade at the top of the rod, draw the knife down and towards you, moving towards the tip of the blade. Repeat this process, alternating sides, until your knife’s edge is realigned.

Checking For Sharpness

After honing, check your knife for sharpness as you would after sharpening. Remember, a honing rod realigns rather than sharpens the edge, so if your knife is still not sharp enough, you may need to sharpen it with a stone or sharpening system.

How To Sharpen Coolina Knives Using Sharpening Systems?

Knife sharpening systems can simplify the process by holding the knife and the stone at the correct angle. Choose a system that matches your needs and comfort level. Some systems come with multiple stones of different grits, which allows for both sharpening and honing.

Setup And Preparations

Set up your sharpening system according to the manufacturer’s instructions. This usually involves securing the knife in a holder and selecting the correct stone. As with a standalone stone, if you’re using a water stone in your system, make sure to soak it before beginning.

The Sharpening Process

The sharpening process with a system is similar to using a standalone stone. The key difference is that the system helps maintain the correct angle. Simply draw the knife through the system, ensuring you cover the entire length of the blade. As before, check for a burr before moving on to the other side or a finer stone.

Checking And Finishing

After sharpening with the system, check your knife for sharpness. If satisfied, move on to a finer stone for honing. If not, repeat the sharpening process.

Post-Sharpening Care For Coolina Knives

Post-Sharpening Care For Coolina Knives

Once your knife is sharp, it’s crucial to clean it properly. Sharpening can leave microscopic metal particles on the blade, which you don’t want to find their way into your food. Warm, soapy water and a gentle scrub should suffice.

Proper Storage Of Coolina Knives

After cleaning, store your knife in a dry place. It’s best to use a knife block, magnetic strip, or a dedicated storage drawer. Avoid tossing it in a drawer with other utensils, which can damage the edge and pose a safety risk.

Routine Maintenance And Care

Finally, remember that routine maintenance can extend the life of your knife. Regular honing will keep the edge aligned and reduce the need for frequent sharpening. Avoid using your Coolina knife on hard surfaces like glass or metal, which can damage the edge.


And there we have it, dear reader: a comprehensive guide on how to sharpen Coolina knives. We’ve taken a journey through the process, learned some fundamental principles, and picked up tips for care along the way. Remember, a sharp knife is a joy to use and an indispensable partner in your culinary adventures. So, keep your Coolina knives sharp, and they will serve you well for years to come.


Eliza is a culinary maven with an undeniable passion for the art of cooking and a deep understanding of all things kitchen-related. She is a renowned kitchen expert and a source of inspiration for aspiring chefs around the world. With years of hands-on experience and a knack for creating delectable masterpieces, she has established herself as a leading authority in the culinary industry.

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