To sharpen a knife effectively, follow these key steps and tips:
Tools Needed
- A whetstone (also called a sharpening stone) with coarse and fine grit sides
- Alternatively, a sharpening steel (honing rod) for maintenance
Sharpening with a Whetstone
- Soak the stone (if required) in water before use.
- Determine the sharpening angle : Typically, 15° to 20° per side is ideal for kitchen knives. Japanese knives often use 15°, Western knives about 20°
- Start with the coarse grit side :
- Place the heel of the knife on the far edge of the stone.
- Hold the blade firmly but gently at the chosen angle.
- Push or pull the blade across the stone, moving from heel to tip, maintaining consistent pressure and angle.
- Repeat strokes until you feel a burr (a slight raised edge) on the opposite side of the blade, indicating enough metal has been removed
- Flip the knife and repeat the process on the other side to form a symmetrical edge.
- Switch to the fine grit side to polish and refine the edge, repeating the same motions.
- Check the sharpness by feeling for a burr or carefully testing the blade on paper or a tomato.
Honing with a Steel Rod
- Use a sharpening steel to realign the blade's edge between sharpenings.
- Hold the steel vertically and drag the knife blade down the steel at a 20° angle, alternating sides.
- Use slow, steady strokes from heel to tip, about 5-10 strokes per side for maintenance
Tips
- Keep a consistent angle throughout sharpening to avoid rounding the edge.
- Use even pressure and cover the entire blade length.
- Sharpen your knives regularly to maintain a sharp edge and reduce the need for heavy grinding
- For very dull or damaged knives, more strokes or additional tools like files may be needed before whetstone sharpening
This method is effective, safe, and widely recommended for both beginners and experienced users aiming to keep knives sharp and efficient
