{"id":11490,"date":"2023-05-25T10:36:52","date_gmt":"2023-05-25T08:36:52","guid":{"rendered":"https:\/\/laguiole.com\/?page_id=11490"},"modified":"2026-03-05T10:54:47","modified_gmt":"2026-03-05T09:54:47","slug":"how-to-sharpen-your-laguiole","status":"publish","type":"page","link":"https:\/\/laguiole.com\/en\/buying-guide-and-tips\/how-to-sharpen-your-laguiole\/","title":{"rendered":"How to sharpen your Laguiole?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"11490\" class=\"elementor elementor-11490 elementor-6575\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b2306b8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b2306b8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a1ee029\" data-id=\"a1ee029\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5f9e3ff elementor-widget elementor-widget-text-editor\" data-id=\"5f9e3ff\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<hr data-start=\"313\" data-end=\"316\"><h2 data-start=\"360\" data-end=\"413\">Understanding the principle of knife sharpening<\/h2><p> <\/p><p data-start=\"414\" data-end=\"541\">Before learning <strong data-start=\"432\" data-end=\"472\">how to sharpen a Laguiole knife<\/strong>, it is important to understand what happens during sharpening.<\/p><p data-start=\"543\" data-end=\"807\">When the <strong data-start=\"554\" data-end=\"575\">whetstone<\/strong> is wet, the friction of the blade on the stone releases a fine <strong data-start=\"645\" data-end=\"668\">garnet dust<\/strong> from the natural stone called <strong data-start=\"710\" data-end=\"732\">Coticule stone<\/strong>. This dust mixes with water and forms a slightly purplish paste. <\/p><p data-start=\"809\" data-end=\"963\">It is this abrasive mixture composed <strong data-start=\"844\" data-end=\"878\">of water and garnet particles<\/strong> that allows the metal of the blade to be worn very lightly in order to form a cutting edge.<\/p><p data-start=\"965\" data-end=\"1140\">Garnet powder is extremely hard, almost as hard as diamond, which explains its effectiveness in <strong data-start=\"1078\" data-end=\"1139\">sharpening Laguiole knives and other sharp tools<\/strong>.<\/p><hr data-start=\"1142\" data-end=\"1145\"><h1 data-start=\"1147\" data-end=\"1207\">Which stone to use to sharpen a Laguiole knife?<\/h1><p> <\/p><p data-start=\"1209\" data-end=\"1398\">A <strong data-start=\"1213\" data-end=\"1246\">fine-grained whetstone<\/strong> is recommended for a precise and durable edge. <strong data-start=\"1311\" data-end=\"1333\">Coticule stone<\/strong>, with a grain of about <strong data-start=\"1359\" data-end=\"1367\">1500,<\/strong> is particularly suitable. <\/p><p data-start=\"1400\" data-end=\"1441\">It has two essential qualities:<\/p><ul data-start=\"1443\" data-end=\"1501\"><li data-start=\"1443\" data-end=\"1467\"><p data-start=\"1445\" data-end=\"1467\"><strong data-start=\"1449\" data-end=\"1467\">great finesse<\/strong><\/p><\/li><li data-start=\"1468\" data-end=\"1501\"><p data-start=\"1470\" data-end=\"1501\"><strong data-start=\"1473\" data-end=\"1501\">Effective abrasive power<\/strong><\/p><\/li><\/ul><p data-start=\"1503\" data-end=\"1620\">This natural stone is simply used with <strong data-start=\"1555\" data-end=\"1564\">water<\/strong>, both for domestic and professional use.<\/p><p data-start=\"1503\" data-end=\"1620\"> <\/p><hr data-start=\"1622\" data-end=\"1625\"><h1 data-start=\"1627\" data-end=\"1672\">The different steels of knife blades<\/h1><p> <\/p><p data-start=\"1674\" data-end=\"1771\"><strong data-start=\"1678\" data-end=\"1708\">Laguiole knife blades<\/strong> can be made from different types of steel:<\/p><h3 data-start=\"1773\" data-end=\"1790\">Carbon Steel<\/h3><p data-start=\"1791\" data-end=\"1886\">Steel that is relatively soft and <strong data-start=\"1820\" data-end=\"1841\">easy to sharpen<\/strong>, but requires <strong data-start=\"1863\" data-end=\"1885\">regular maintenance<\/strong>.<\/p><h3 data-start=\"1888\" data-end=\"1908\">Stainless steel<\/h3><p data-start=\"1909\" data-end=\"2000\">Harder steel, <strong data-start=\"1925\" data-end=\"1949\">which takes longer to sharpen<\/strong>, but offers good corrosion resistance.<\/p><h3 data-start=\"2002\" data-end=\"2031\">Surgical 440 steel<\/h3><p data-start=\"2032\" data-end=\"2117\">High quality steel that <strong data-start=\"2060\" data-end=\"2116\">sharpens very well with a fine and abrasive stone<\/strong>.<\/p><h3 data-start=\"2119\" data-end=\"2142\">Sandvik 12C27 Steel<\/h3><p data-start=\"2143\" data-end=\"2243\">Steel known for its <strong data-start=\"2165\" data-end=\"2189\">good cutting performance<\/strong> and giving excellent results when sharpening.<\/p><p data-start=\"2143\" data-end=\"2243\"> <\/p><hr data-start=\"2245\" data-end=\"2248\"><h1 data-start=\"2250\" data-end=\"2283\">Blade grind shapes<\/h1><p> <\/p><p data-start=\"2285\" data-end=\"2380\">To cut effectively, the blade of a knife has a <strong data-start=\"2344\" data-end=\"2379\">cutting shape called grinding<\/strong>.<\/p><p data-start=\"2382\" data-end=\"2416\">The two main forms are:<\/p><h3 data-start=\"2418\" data-end=\"2439\">Flat grinding<\/h3><p data-start=\"2440\" data-end=\"2513\">It starts from the back of the blade and gradually descends towards the edge.<\/p><h3 data-start=\"2515\" data-end=\"2534\">The V-Grind<\/h3><p data-start=\"2535\" data-end=\"2597\">This is the most common shape on <strong data-start=\"2575\" data-end=\"2596\">Laguiole knives<\/strong>.<\/p><p data-start=\"2599\" data-end=\"2694\">When sharpening, it is <strong data-start=\"2626\" data-end=\"2654\">the end of the cutting edge<\/strong> that must be worked on the stone.<\/p><hr data-start=\"2696\" data-end=\"2699\"><h1 data-start=\"2701\" data-end=\"2737\">Prepare the blade before sharpening<\/h1><p> <\/p><p data-start=\"2739\" data-end=\"2843\">Before using the <strong data-start=\"2759\" data-end=\"2780\">whetstone<\/strong>, it is important to check that the edge of the blade is in good condition.<\/p><p data-start=\"2845\" data-end=\"2933\">If the cutting shape is too damaged, it may be necessary to restore it using:<\/p><ul data-start=\"2935\" data-end=\"2999\"><li data-start=\"2935\" data-end=\"2958\"><p data-start=\"2937\" data-end=\"2958\">of a <strong data-start=\"2943\" data-end=\"2958\">water grinder<\/strong><\/p><\/li><li data-start=\"2959\" data-end=\"2999\"><p data-start=\"2961\" data-end=\"2999\">or a <strong data-start=\"2970\" data-end=\"2999\">fine-toothed flat file<\/strong><\/p><\/li><\/ul><p data-start=\"3001\" data-end=\"3122\">For this delicate job, it is advisable to <strong data-start=\"3046\" data-end=\"3082\">practice on an old knife<\/strong> before working on your Laguiole.<\/p><hr data-start=\"3124\" data-end=\"3127\"><h1 data-start=\"3129\" data-end=\"3181\">Sharpening Laguiole knives and small knives<\/h1><p> <\/p><p data-start=\"3183\" data-end=\"3247\">When sharpening, it is essential to have a <strong data-start=\"3232\" data-end=\"3246\">fixed point<\/strong>.<\/p><p data-start=\"3249\" data-end=\"3314\">For <strong data-start=\"3258\" data-end=\"3277\">small knives<\/strong>, the <strong data-start=\"3282\" data-end=\"3313\">stone must remain still<\/strong>.<\/p><p data-start=\"3316\" data-end=\"3384\">This allows the cutting angle to be maintained throughout the operation.<\/p><p data-start=\"3316\" data-end=\"3384\"> <\/p><hr data-start=\"3386\" data-end=\"3389\"><h1 data-start=\"3391\" data-end=\"3440\">What angle should I use to sharpen a knife?<\/h1><p> <\/p><p data-start=\"3442\" data-end=\"3489\">The recommended angle is about <strong data-start=\"3475\" data-end=\"3488\">25 degrees<\/strong>.<\/p><p data-start=\"3491\" data-end=\"3509\">This angle allows:<\/p><ul data-start=\"3511\" data-end=\"3584\"><li data-start=\"3511\" data-end=\"3543\"><p data-start=\"3513\" data-end=\"3543\"><strong data-start=\"3517\" data-end=\"3543\">Good cut quality<\/strong><\/p><\/li><li data-start=\"3544\" data-end=\"3584\"><p data-start=\"3546\" data-end=\"3584\"><strong data-start=\"3550\" data-end=\"3584\">Longer cutting time<\/strong><\/p><\/li><\/ul><p data-start=\"3586\" data-end=\"3669\">An angle that is too tight, for example <strong data-start=\"3619\" data-end=\"3632\">15 degrees<\/strong>, will make the edge more fragile.<\/p><p data-start=\"3671\" data-end=\"3706\">To find this angle easily:<\/p><ol data-start=\"3708\" data-end=\"3821\"><li data-start=\"3708\" data-end=\"3765\"><p data-start=\"3711\" data-end=\"3765\">place the blade perpendicular to the stone (90\u00b0)<\/p><\/li><li data-start=\"3766\" data-end=\"3795\"><p data-start=\"3769\" data-end=\"3795\">halve the angle<\/p><\/li><li data-start=\"3796\" data-end=\"3821\"><p data-start=\"3799\" data-end=\"3821\">then again by two<\/p><\/li><\/ol><p data-start=\"3823\" data-end=\"3894\">This results in about <strong data-start=\"3848\" data-end=\"3861\">25 degrees<\/strong>, which is the ideal angle for sharpening.<\/p><p data-start=\"3823\" data-end=\"3894\"> <\/p><hr data-start=\"3896\" data-end=\"3899\"><h1 data-start=\"3901\" data-end=\"3946\">Sharpening technique of a Laguiole knife<\/h1><p> <\/p><p data-start=\"3948\" data-end=\"4004\">The stone must be <strong data-start=\"3968\" data-end=\"4003\">well wet and kept fixed<\/strong>.<\/p><p data-start=\"4006\" data-end=\"4023\">It is then necessary to:<\/p><ol data-start=\"4025\" data-end=\"4189\"><li data-start=\"4025\" data-end=\"4059\"><p data-start=\"4028\" data-end=\"4059\">Rub the blade on the stone<\/p><\/li><li data-start=\"4060\" data-end=\"4118\"><p data-start=\"4063\" data-end=\"4118\">Perform <strong data-start=\"4091\" data-end=\"4116\">regular back and forth<\/strong> movements<\/p><\/li><li data-start=\"4119\" data-end=\"4151\"><p data-start=\"4122\" data-end=\"4151\">Maintain <strong data-start=\"4132\" data-end=\"4149\">the same angle<\/strong><\/p><\/li><li data-start=\"4152\" data-end=\"4189\"><p data-start=\"4155\" data-end=\"4189\">Constant <strong data-start=\"4163\" data-end=\"4189\">pressure<\/strong><\/p><\/li><\/ol><p data-start=\"4191\" data-end=\"4315\">Start with <strong data-start=\"4205\" data-end=\"4236\">the straight part of the blade<\/strong>, then finish with <strong data-start=\"4256\" data-end=\"4269\">the tip<\/strong> in a slightly rounded motion.<\/p><p data-start=\"4317\" data-end=\"4397\">Once one side is sharpened, repeat the operation on <strong data-start=\"4367\" data-end=\"4396\">the other side of the cutting edge<\/strong>.<\/p><p data-start=\"4399\" data-end=\"4428\">The sharpening time depends on:<\/p><ul data-start=\"4430\" data-end=\"4470\"><li data-start=\"4430\" data-end=\"4452\"><p data-start=\"4432\" data-end=\"4452\">of the condition of the blade<\/p><\/li><li data-start=\"4453\" data-end=\"4470\"><p data-start=\"4455\" data-end=\"4470\">of the type of steel<\/p><\/li><\/ul><p data-start=\"4472\" data-end=\"4543\"><strong data-start=\"4476\" data-end=\"4505\">Stainless or 440 steels<\/strong> usually require more time.<\/p><p data-start=\"4472\" data-end=\"4543\"> <\/p><hr data-start=\"4545\" data-end=\"4548\"><h1 data-start=\"4550\" data-end=\"4592\">Sharpening large kitchen knives<\/h1><p> <\/p><p data-start=\"4594\" data-end=\"4650\">For <strong data-start=\"4603\" data-end=\"4622\">large knives<\/strong>, the technique is reversed.<\/p><p data-start=\"4652\" data-end=\"4727\">The <strong data-start=\"4655\" data-end=\"4688\">knife becomes the fixed point<\/strong> and the stone is moved on the blade.<\/p><p data-start=\"4729\" data-end=\"4906\">The stone is held firmly on a work surface and then rubbed on the edge with a <strong data-start=\"4825\" data-end=\"4849\">circular movement<\/strong>, always respecting the angle of about <strong data-start=\"4892\" data-end=\"4905\">25 degrees<\/strong>.<\/p><hr data-start=\"4908\" data-end=\"4911\"><h1 data-start=\"4913\" data-end=\"4935\">Sharpening scissors<\/h1><p> <\/p><p data-start=\"4937\" data-end=\"4993\">The <strong data-start=\"4941\" data-end=\"4992\">scissors have only one cutting edge per branch<\/strong>.<\/p><p data-start=\"4995\" data-end=\"5074\">It is therefore necessary to sharpen only this part with a <strong data-start=\"5049\" data-end=\"5073\">circular movement<\/strong>.<\/p><p data-start=\"5076\" data-end=\"5219\">After sharpening, it is necessary to <strong data-start=\"5116\" data-end=\"5146\">remove the slight burr<\/strong> formed on the flat side by passing the stone flat over the branch.<\/p><hr data-start=\"5221\" data-end=\"5224\"><h1 data-start=\"5226\" data-end=\"5275\">The 4 essential rules for good sharpening<\/h1><p> <\/p><p data-start=\"5277\" data-end=\"5365\">To <strong data-start=\"5292\" data-end=\"5327\">successfully sharpen a Laguiole knife<\/strong>, four principles must be respected:<\/p><p data-start=\"5277\" data-end=\"5365\"> <\/p><ul data-start=\"5367\" data-end=\"5495\"><li data-start=\"5367\" data-end=\"5396\"><p data-start=\"5369\" data-end=\"5396\">Maintain <strong data-start=\"5379\" data-end=\"5396\">a fixed point<\/strong><\/p><\/li><li data-start=\"5397\" data-end=\"5426\"><p data-start=\"5399\" data-end=\"5426\"><strong data-start=\"5399\" data-end=\"5426\">Wet the stone well<\/strong><\/p><\/li><li data-start=\"5427\" data-end=\"5457\"><p data-start=\"5429\" data-end=\"5457\">Respect <strong data-start=\"5439\" data-end=\"5457\">the 25\u00b0 angle<\/strong><\/p><\/li><li data-start=\"5458\" data-end=\"5495\"><p data-start=\"5460\" data-end=\"5495\">Applying <strong data-start=\"5468\" data-end=\"5495\">sufficient pressure<\/strong><\/p><\/li><\/ul><hr data-start=\"5497\" data-end=\"5500\"><h1 data-start=\"5502\" data-end=\"5546\">Leather finish for a perfect edge<\/h1><p> <\/p><p data-start=\"5548\" data-end=\"5643\">After sharpening on the stone, it is recommended to run the blade over a <strong data-start=\"5625\" data-end=\"5642\">strip of leather<\/strong>.<\/p><p data-start=\"5645\" data-end=\"5667\">This passage makes it possible to:<\/p><ul data-start=\"5669\" data-end=\"5740\"><li data-start=\"5669\" data-end=\"5700\"><p data-start=\"5671\" data-end=\"5700\">Remove the <strong data-start=\"5684\" data-end=\"5700\">slight burr<\/strong><\/p><\/li><li data-start=\"5701\" data-end=\"5740\"><p data-start=\"5703\" data-end=\"5740\">improve the <strong data-start=\"5716\" data-end=\"5740\">fineness of the cutting edge<\/strong><\/p><\/li><\/ul><p data-start=\"5742\" data-end=\"5804\">The blade should be rubbed on the leather <strong data-start=\"5780\" data-end=\"5803\">in the direction of the grain<\/strong>.<\/p><p data-start=\"5742\" data-end=\"5804\"> <\/p><hr data-start=\"5806\" data-end=\"5809\"><p data-start=\"5956\" data-end=\"6034\"> <\/p><hr data-start=\"6036\" data-end=\"6039\"><h1 data-start=\"6041\" data-end=\"6078\">Using the whetstone<\/h1><p data-start=\"6080\" data-end=\"6160\"><strong data-start=\"6083\" data-end=\"6114\">Natural whetstone<\/strong> can be used in many areas.<\/p><h3 data-start=\"6162\" data-end=\"6185\">Professional use<\/h3><ul data-start=\"6186\" data-end=\"6288\"><li data-start=\"6186\" data-end=\"6205\"><p data-start=\"6188\" data-end=\"6205\">Woodworking<\/p><\/li><li data-start=\"6206\" data-end=\"6230\"><p data-start=\"6208\" data-end=\"6230\">Woodworking Tools<\/p><\/li><li data-start=\"6231\" data-end=\"6250\"><p data-start=\"6233\" data-end=\"6250\">Leather trades<\/p><\/li><li data-start=\"6251\" data-end=\"6266\"><p data-start=\"6253\" data-end=\"6266\">Agriculture<\/p><\/li><li data-start=\"6267\" data-end=\"6288\"><p data-start=\"6269\" data-end=\"6288\">Food trades<\/p><\/li><\/ul><h3 data-start=\"6290\" data-end=\"6301\">Leisure<\/h3><ul data-start=\"6302\" data-end=\"6394\"><li data-start=\"6302\" data-end=\"6324\"><p data-start=\"6304\" data-end=\"6324\">hunting knives<\/p><\/li><li data-start=\"6325\" data-end=\"6346\"><p data-start=\"6327\" data-end=\"6346\">fishing knives<\/p><\/li><li data-start=\"6347\" data-end=\"6370\"><p data-start=\"6349\" data-end=\"6370\">gardening tools<\/p><\/li><li data-start=\"6371\" data-end=\"6394\"><p data-start=\"6373\" data-end=\"6394\">pruning shears and axes<\/p><\/li><\/ul><div> <span style=\"color: #1d1d1d; font-size: 2.5rem;\">Regrinder&#8217;s advice<\/span><\/div><p> <\/p><p data-start=\"125\" data-end=\"193\">The <strong data-start=\"128\" data-end=\"142\">fixed point<\/strong> is a very important element when sharpening.<\/p><p data-start=\"125\" data-end=\"193\"> <\/p><p data-start=\"195\" data-end=\"439\">When sharpening a <strong data-start=\"220\" data-end=\"260\">small knife or folding knife<\/strong>, position <strong data-start=\"280\" data-end=\"333\">your thumb or index finger in front of the blade axis<\/strong>. This position allows for stronger and more precise pressure on the blade during sharpening. <\/p><p data-start=\"441\" data-end=\"633\">You can also increase this pressure by <strong data-start=\"491\" data-end=\"536\">pressing with one finger of the opposite hand<\/strong>, which makes it easier for the blade to rub against the stone and improve sharpening efficiency.<\/p><p data-start=\"635\" data-end=\"843\">After sharpening on the stone, it is advisable to <strong data-start=\"688\" data-end=\"728\">pass the blade over a strip of leather<\/strong>. On some boxes, a strip of leather is glued to the inside of the lid to facilitate this operation. <\/p><p data-start=\"845\" data-end=\"1089\">Run both sides of the blade over the leather in the <strong data-start=\"890\" data-end=\"913\">direction of the grain<\/strong>, applying light pressure. This step allows for a <strong data-start=\"981\" data-end=\"1003\">better finish<\/strong>, as the leather straightens the slight burr that may remain after passing over the stone. <\/p><p data-start=\"845\" data-end=\"1089\"> <\/p><hr data-start=\"1091\" data-end=\"1094\"><h2 data-start=\"1096\" data-end=\"1132\">Whetstone Care<\/h2><p> <\/p><p data-start=\"1134\" data-end=\"1238\">After use, the <strong data-start=\"1156\" data-end=\"1177\">whetstone<\/strong> should be cleaned simply with <strong data-start=\"1213\" data-end=\"1237\">soap and water<\/strong>.<\/p><p data-start=\"1240\" data-end=\"1438\">It is recommended that you maintain the blade of your knives regularly. Frequent use of the <strong data-start=\"1340\" data-end=\"1361\">whetstone helps to<\/strong> maintain the cutting shape and maintain an effective cutting edge. <\/p><p data-start=\"1240\" data-end=\"1438\"> <\/p><hr data-start=\"1440\" data-end=\"1443\"><h2 data-start=\"1445\" data-end=\"1484\">Uses of whetstone<\/h2><p> <\/p><p data-start=\"1486\" data-end=\"1590\">Thanks to its <strong data-start=\"1498\" data-end=\"1522\">abrasive properties<\/strong>, whetstone can be used in many areas.<\/p><h3 data-start=\"1592\" data-end=\"1625\">Professional Uses<\/h3><p> <\/p><ul data-start=\"1626\" data-end=\"1809\"><li data-start=\"1626\" data-end=\"1660\"><p data-start=\"1628\" data-end=\"1660\">Woodworking Tools<\/p><\/li><li data-start=\"1661\" data-end=\"1690\"><p data-start=\"1663\" data-end=\"1690\">Planer gouges and blades<\/p><\/li><li data-start=\"1691\" data-end=\"1709\"><p data-start=\"1693\" data-end=\"1709\">wood chisels<\/p><\/li><li data-start=\"1710\" data-end=\"1729\"><p data-start=\"1712\" data-end=\"1729\">Leather trades<\/p><\/li><li data-start=\"1730\" data-end=\"1756\"><p data-start=\"1732\" data-end=\"1756\">farrier&#8217;s tools<\/p><\/li><li data-start=\"1757\" data-end=\"1778\"><p data-start=\"1759\" data-end=\"1778\">Food trades<\/p><\/li><li data-start=\"1779\" data-end=\"1794\"><p data-start=\"1781\" data-end=\"1794\">Agriculture<\/p><\/li><li data-start=\"1795\" data-end=\"1809\"><p data-start=\"1797\" data-end=\"1809\">Printing<\/p><\/li><\/ul><h3 data-start=\"1811\" data-end=\"1844\">Recreational Uses<\/h3><p> <\/p><ul data-start=\"1845\" data-end=\"2015\"><li data-start=\"1845\" data-end=\"1877\"><p data-start=\"1847\" data-end=\"1877\">hunting knives and daggers<\/p><\/li><li data-start=\"1878\" data-end=\"1916\"><p data-start=\"1880\" data-end=\"1916\">Fishing Knives and Hooks<\/p><\/li><li data-start=\"1917\" data-end=\"1940\"><p data-start=\"1919\" data-end=\"1940\">gardening tools<\/p><\/li><li data-start=\"1941\" data-end=\"1964\"><p data-start=\"1943\" data-end=\"1964\">pruning shears and axes<\/p><\/li><li data-start=\"1965\" data-end=\"2015\"><p data-start=\"1967\" data-end=\"2015\">Small tools for model making<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Understanding the principle of knife sharpening Before learning how to sharpen a Laguiole knife, it is important to understand what happens during sharpening. When the whetstone is wet, the friction of the blade on the stone releases a fine garnet dust from the natural stone called Coticule stone. This dust mixes with water and forms &hellip; <a href=\"https:\/\/laguiole.com\/en\/buying-guide-and-tips\/how-to-sharpen-your-laguiole\/\" class=\"more-link\">Read More <span class=\"screen-reader-text\">How to sharpen your Laguiole?<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":11488,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-11490","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to sharpen your Laguiole? - Laguiole.com \u00ae<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laguiole.com\/en\/buying-guide-and-tips\/how-to-sharpen-your-laguiole\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to sharpen your Laguiole? - Laguiole.com \u00ae\" \/>\n<meta property=\"og:description\" content=\"Understanding the principle of knife sharpening Before learning how to sharpen a Laguiole knife, it is important to understand what happens during sharpening. When the whetstone is wet, the friction of the blade on the stone releases a fine garnet dust from the natural stone called Coticule stone. 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