J.A. Henckels International Hand Sharpener

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J.A. Henckels

General Information

J.A. Henckels International's Hand Held Sharpener can quickly and easily restore the edge of all your knives. It regrinds and hones the edge of your knife just as a professional sharpener would do! Easy to use for all of your fine-edge J.A. Henckels International knives.


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Product Group
Product Type Name
J.A. Henckels International Hand Sharpener
Great Value
2.5 inches
9.5 inches
2.87 inches

Latest reviews

5.00 star(s)
5.00 star(s)
Ease of Use
5.00 star(s)
Pros: Super for beginners
Cons: Can't think of one
Some years ago, my husband gave me a beautiful set of Henckel knives for my birthday, but forgot something to keep them sharp with.  As I was very inexperienced at the time, not to mention intimidated by using a steel, I purchased this J.A. Henckels International Hand Sharpener.  It was very reasonably priced, restored the edge perfectly and effortlessly.  As you would with a honing rod or sharpening steel each time that you pull out a knife, I run it through the slot a couple of times and voilà.  I have been very happy with the results that I have gotten over these many years.


The sharpener is just that, it sharpens. It removes metal every time you run your knife through it. A steel hones and straightens the blade edge, it will remove a miniscule amount of metal, so little that you can actually say it doesn't remove any. You should not be sharpening your knives every time you use them. But, of course, you mad do as you wish with your knives.
A properly maintained knife should only be sharpened once or twice a year and steeled after or before every use. A home cook likely would never grind a way enough metal to require replacement of the knife. A working chef will eventually remove so much metal that a knife would need to be replaced.
I agree with @CuriousMac to a degree. A sharpener's purpose is to remove metal and create a new edge to the knife. A steel simply removes microscopic burrs from the blades edge.

One potential reason a knife would need to be sharpened before each use is because the edge is getting rolled over during the cutting action. THis is actually very common and most people don't know they are doing it.

It has to do with the way in which your blade contacts the cutting board and how you are holding the knife and then the follow through stroke. I have seen countless times where one will make the first motion to cut through a piece of meat, knife blade down to cutting board, then watch as their hand actually tilts a bit to the left or right before they pull the knife back and through the motion. This little "rocking motion" could actually roll the edge leaving your knife dull. A dull knife requires more force to cut with which then results in arm, shoulder and wrist fatigue much quicker. That extra force needed to make a cut could cause a slip up and several stitches.

WHen slicing meat, your first cut is straight down to the board and without rocking your hand/wrist position, a straight pull back and through the chunk being cut. With practice you will notice your knife feeling sharper at the end of your task.

Another reason one would want to sharpen a knife before each use is the amount you are cutting that day and the actual type of meat you are cutting. In my meat shop I cut all types of animals from beef, pork, lamb, chicken, turkey, fish to nearly every type of wild game including, literally, over 9,000 deer.

I found that when cutting deer, knives will dull much quicker than when cutting beef. The grain of the meat is much different on wild animals than it is on domesticated animals. Also, one would generally use the same boning knife to remove the meat from the bones as one would to make the final cuts. The reasoning? Deer, bear, antelope, etc are much smaller than a 1200 lb steer and in many cases, not all, a 6" boning knife can cut steaks and chops easy enough. Therefore a 10 breaking knife or what some would call a steak knife is not needed.

When I was in deer season and looking at cutting 100 plus deer each day, I would sharpen the knives in the morning and again at about 6pm for the evening shift. My knives were extremely sharp prior to me starting any cutting for the day. So, if you are doing a lot of boning or cutting a large amount of wildgame, it is normal to sharpen your knife a bit more frequently.

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