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Whether you're just starting to explore the
world of sharpness or demand
the very best from your blades.
The different HORL ®3 models offer you
all the options you need.
GRINDING A
DAMASCUS STEEL KNIFE
Welcome to
the Professional League
When it comes to the king of razor-sharp blades, there’s no question that Damascus knives are in a league of their own. The extreme and long-lasting sharpness, as well as the exceptional layers, make the heart of every knife lover beat faster. But even the sharpest blade eventually loses its sharp edge. The fear of ruining your favorite kitchen knives with your own grinding attempts is widespread. We have a solution! We have summarized the special details that need to be considered when sharpening the prestigious Damascus steel blade.
See how bladesmith master Karim Khedira forges Damascus knives in his rustic-looking workshop in Liestal, Switzerland.
What is the difference between a modern Damascus knife and a classic chef’s knife?
Japanese Damascus knives are made of high carbon steel, which has a hardness between 60-63 Rockwell rating (HRC). In comparison, our European chef’s knives are between 55-58 HRC. A higher HRC allows your blade to be sharpened with an even finer grit, to reach a better sharpness that will last longer – even with intensive use.
However, due to the high degree of hardness, Damascus blades are also more sensitive and require more maintenance – the more carbon that is in the steel, the more susceptible it is to corrosion (rust). Therefore, high-quality Damascus steel knives should always be well-dried or maintained with appropriate oils.
What are the Different Kinds
of Damascus Knives
Various types of steel are welded from a ”billet“ at temperatures up to 1.200 degrees Celsius while manufacturing Damascus knives. Like puff pastries, the steels are stretched and folded until the desired number of layers is achieved. After further treatment, these layers create the typical Damascus pattern. We distinguish between two types of Damascus blades: the classic or ”wild“ Damascus and the industrial Damascus knives.
Wild Damascus Knives
Classic or ”wild“ Damascus uses high-quality steels that are exclusively suitable for cutting. The production requires a high degree of manual labor, which is also reflected in the price. A classic Damascus chef knife very quickly reaches 1.000 euros. There are no limits when it comes to the price for passionate knife collectors.
Industrial Damascus Knives
On the other hand, knives made out of industrial Damascus steel are considerably less expensive. Here, only the cutting layer in the middle of the blade is made of qualitative carbon steel, which is surrounded by softer or tougher steel. These softer steels provide the typical Damascus look but are usually not able to slide through cutting materials, as they are too smooth. This is why qualitative carbon steel is used for the cutting edge. Due to the technically more favorable process, good models can be purchased in a price range of 50 to 250 euros.
HOW TO SHARPEN
DAMASCUS KNIVES LIKE A PRO
Grinding speed
Using a mechanical or electric sharpener can quickly generate high temperatures on the blade, resulting in the removal of too many layers, uneven sharpening and damage to the edge of the blade. Excessively high temperatures during the sharpening process will damage the steel permanently – the blade will literally burn. In addition, more material is removed than actually necessary. A high degree of experience is required here, and, above all, attention should be paid to cooling the cutting edge while sharpening. For this reason, professionals usually recommend using a manual knife sharpener like a whetstone for high-quality Damascus knives.
Uniform pressure
Due to their high degree of rigidity compared to other types of kitchen knives, Damascus knives react sensitively to punctual pressure, such as with classic pull-through sharpeners or honing steels. Therefore, it is important to grind the edge of your blade as evenly as possible to avoid nicks and chippings in your precious knives.
Reproducible angle
The decisive factor in taking care of the most precious blades is to maintain a constant grinding angle on each side of the blade and reproduce it exactly during future sharpenings. This is not an easy task while using sharpening stones freehand, and it requires a certain amount of practice and time. A reproducible grinding angle ensures a fast result with minimum material removed to ensure the longevity of your kitchen knife.
Which grit is the right one?
A conversation about sharpening knives always leads to a discussion of the grit used and the final results on the blades.
In most cases, the grits of whetstones are specified according to the Japanese Industrial Standard (JIS). Countless variations from very coarse grits starting at #400 to the finer grits of #10.000 are currently available on the market. Some are natural stones, others are industrially produced corundum or ceramic stones up to diamond surfaces. However, across all of the options, the principle is the same – material removal.
Basically, the finer the grit you use during the regular sharpening of your blade, the sharper the cutting experience will be. We have simplified the time/effort ratio of the result after countless tests.
Finishing Touches
In order to achieve the best sharpening results and to avoid any damage to your blade, it is essential to avoid building up excessive heat on the cutting edge. Due to the high carbon content, Damascus knives are very hard, but they are also sensitive and require appropriate care. In order to sharpen a Damascus knife in a short time and with little material loss, a constant grinding angle is crucial. The choice of grit can be self-determined, from useful daily utilisation to professional sharpness.
Best Tools For Sharpening
Damascus Knives
If you’ve invested in true Damascus steel, you’ll want to keep it in tip-top shape with the right tools. Here’s what you’ll need to maintain a sharp edge for years to come:
Whetstones: 1000-3000 grit for sharpening, 5000+ for polishing.
Honing Steel: Aligns the edge between sharpening sessions.
Leather Strop: Removes burrs and refines sharpness.
Magnetic Angle Guide: Sharpeners with magnetic angle support like our HORL3 Cruise (and all other HORL ® models) ensures precision sharpening.
Proper Cutting Board: Wood or bamboo preserves the blade edge.
Still not exactly sure how to sharpen a knife? Get tips, tricks, and step-by-step instructions for maintaining a sharp knife with HORL ®.
Mistakes to Avoid When
Sharpening a Damascus Knife
Sharpening a Damascus knife is an art that requires precision and the right tools. Avoid these common mistakes to save your blade:
Wrong Tools: Avoid pull-through sharpeners. Instead, use a honing steel, leather strop or whetstone for a consistent bevel.
Too Much Pressure: Damascus steel is fragile. Excessive force can chip the blade and wear down its unique patterns.
Overheating the Blade: Electric sharpeners and oil stones generate too much heat and weaken the steel’s temper.
Inconsistent Angle: A steady angle is key to an even edge. Use a magnetic angle guide for precision.
Skipping Honing: Hone your Damascus blade with a honing steel or leather strop regularly to reduce sharpening frequency and keep your knife razor-sharp.
Wrong Cutting Board: Glass and stone dull blades fast. Use a wooden or end-grain cutting board.
Wrong Grit: Coarse-grit stones (400-800) are for repair. For regular sharpening, use 1000-3000 grit and finish with 5000+ for polishing.
ABOUT US
We would have never thought that we would find each other professionally after all these years. But when our individual skills found the right common project, amazing things came out. A supposedly simple tool that impresses people all over the world. Knife sharpening like a pro – but simpler.
THE HORL ®
SHARPENER
With years of experience in the sharpening industry, we now have built knowledge around all the grinding methods and their inconveniences. We have taken on the topic and developed a solution in which everybody can easily sharpen their Damascus knives with the same precision as a professional:
The rotating movement of the grinding surfaces recreates a perfect uniform sharpness for an even blade
The magnetic angle support ensures a constant angle can exactly be repeated to maintain the sharpness
The precise grinding angle limits the abrasion of material, extending the longevity of your knives