The ideal frequency depends on usage, but on average it is recommended to sharpen your knives every 2 to 3 months to maintain impeccable cutting performance.

For those who use knives daily — whether in a professional or home kitchen — the ideal is to lightly sharpen the blade every 2 weeks with the Canth sharpener , ensuring consistent sharpness and absolute control when cutting .

💡 Expert tip:

Whenever you notice resistance when cutting food or a loss of the blade's natural glide, it's time to sharpen it again.

- Western kitchen knives (e.g., chef's knives, utility knives)
- Everyday stainless steel knives
Outdoor and survival knives
Pocket knives
Hunting for knives

15° Angle
(Precision & Thin Edges)

Japanese kitchen knives (e.g., santoku, nakiri)
High-quality carbon steel knives
Damascus steel blades
- Fillet knives
- Special or delicate knives that require a sharper, finer edge.

These recommendations are general guidelines; whenever possible, check the specific recommendations of your knife manufacturer.