The best way to keep your knives sharp is to use a Japanese whetstone.
The stones are double-sided, graded and designed to be used on a range of blades from kitchen knives to scissors. It's easy to do and hugely satisfying.
Soak the stone for 5-10 minutes before running the blade up and down the length of the stone.
Keep the blade at a slight angle, ensuring the edge is always in contact with the stone.
Most importantly work each side the same number of times one section at a time until the whole blade has been sharpened.
Materials: ceramic composite
Dimensions: 185 l x 65 w x 30 d mm