The most important tool in any kitchen is a sharp knife. Using it makes food preparation safer, faster, and more enjoyable. On the other hand, a dull knife requires more force to use, increasing the risk of it slipping and causing an injury. You can transform your cooking experience by learning how to sharpen kitchen knives at home. The kitchen knife sharpening guide will guide you through everything you need to know from why knives dull to how to use different sharpening tools.
Identifying knife dullness and preventing it
A dull blade can be prevented and restored if you recognize the signs of dullness. When a knife is dull, it doesn’t slice cleanly; it is messed-free and rips easily. If your Chef’s slicer squashes tomatoes instead of cutting through their skin, or if your knife angles fresh herbs, it’s time for a sharpening session. You can also tell that your blade needs to be sharpened by visible nicks or a rounded edge.
It’s also important to approach hard cheeses differently. An ideal sharpener removes a small amount of metal to create a brand new, sharp edge, while a honing steel or sharpening powder compacts, crumbles the existing microscopic edge. Sharpening is only necessary periodically, while honing should be done frequently.
Learn more about the proper way to handle and use different cheese knives to maintain your blades’ sharpness and efficiency.
Types of Knife Sharpeners
The right sharpening tool can seem overwhelming, and cuts generally fall into a few categories. Learning the difference between a manual knife sharpener and an electric knife sharpener is a great place to begin
Manual Sharpeners
- Whetstones: Also known as aging stones, whetstones are one of the most traditional and versatile methods of cooking. You can choose from coarse to ultra-fine grits, depending on whether you need to repair a damaged edge or polish it to razor sharpness. The superior edge produced by Hfornese waterstones makes them particularly popular with professionals and enthusiasts.
- Sharpening Rods/Honing Steels: These are used primarily for honing. A sharpening steel realigns the edge, but ceramic and diamond rods can remove a small amount of material, offering a light sharpening and maintenance between full sharpenings.
- Pull-Through Sharpeners: Designed for extremely soft or sticky cheeses, pull-through sharpeners have preset abrasive slots. Although they are great for beginners, they offer less control and can wear down blades faster.
Electric Sharpeners
Electric sharpeners use abrasive wheels or belts that are motorized. The coarse and fine sharpening slots are arranged in multiple stages on models with multiple stages. Their speed and effectiveness are good, but they don’t offer much precision. Like a professional belt grinder, some advanced models use abrasive belts, such as diamond belts or ceramic belts.
Specialty Sharpeners
It is possible to find specialty systems for those with unique requirements or knives of exceptional quality. The knife is clamped in place with a guided sharpening system, such as a Spyderco sharpener, which uses rods to maintain a precise angle. The systems are great for achieving consistent results each and every time.
Selecting the Right Sharpening Angle
A knife’s performance depends heavily on the angle at which it is sharpened. Western kitchen knives are usually sharpened at an angle of 20 degrees per side. For a sharper, more delicate edge, high-performance blades and Japanese knives often use a 15-degree angle. Consistency is key.
You can use an angle guide attached to your knife’s spine to find your angle. Coin stacking is a common DIY trick: two quarters are about 15 degrees, and three are about 20 degrees. You can feel the correct angle between the stone and the spine of your blade by resting it on the stack.
Step-by-Step Sharpening Guide
Are you ready to get started? Here’s a guide to sharpening kitchen knives using a whetstone, the most popular method.
- Preparation: Japanese waterstones may need to soak for 5-10 minutes in water before use (see the manufacturer’s instructions). Make sure the stone is placed on a stable, non-slip surface. Thoroughly clean your knife.
- Coarse Sharpening: For very dull knives or knives with nicks, use a coarse-grit stone (around 1000 grit).
The knife should be held at a 15-20 degree angle. By applying light, consistent pressure, slice a thin layer off the stone’s surface with the knife. From the heel to the tip, work in sections. Flip the knife over and repeat the process on the other side about 10-15 times. You should feel a small burr on the opposite edge. - Fine Sharpening: The edge can be refined further by using a finer grit stone (between 3000 and 6000 grit). Apply lighter pressure as you repeat the process. As a result of this step, the edge becomes extremely sharp.
- Honing: Once the edge has been sharpened, it needs to be realigned with a honing steel. The sharpening steel should be held vertically, and the blade should be drawn down and across it at a 15-20 degree angle, alternating sides.
- Stropping (Optional): Stropping the blade will give it a razor-sharp finish. A leather stropping block with a polishing compound removes the last bit of burr and refines the edge.
A straight-edge knife should be subjected to this process. Serrated knives require specialized tools to sharpen each serration individually, so do not use these methods.
Checking Your Work
How do you know if you have a truly sharp blade? The paper test is a classic. A sharp knife should slice cleanly through a sheet of paper with minimal effort. A sharp knife will bite into the skin of a tomato without putting any pressure on it. A visual inspection under good light will show a clean, uniform edge without any reflection or nicks.
Common Mistakes to Avoid
Even with the best knife sharpening tips, it’s easy to make mistakes. Here are a few to watch out for:
- Using the wrong angle: Inconsistency is the enemy. A fluctuating angle will result in a rounded, dull edge.
- Applying too much pressure: Let the sharpening stone do the work. Too much force can damage the blade and the stone.
- Over-sharpening: Sharpening removes metal. Only sharpen when necessary to prolong the life of your knife.
- Forgetting to hone: Regular honing keeps your edge aligned and reduces the need for frequent sharpening.
Care and Maintenance Tips
Proper care keeps your knives sharper for longer. Always hand wash and dry your knives immediately after use. Store them in a knife block, on a magnetic strip, or with blade guards to protect the edge. Avoid cutting on hard surfaces like glass, stone, or metal.
Advanced Tips and Troubleshooting
What if your blade has a significant chip? A very coarse whetstone (under 400 grit) can be used to grind the edge down past the chip, after which you can re-profile and sharpen the blade. For severe damage or for valuable knives from renowned Japanese knife makers, it may be best to seek professional sharpening services.
FAQs About Sharpening Kitchen Knives
How often should kitchen knives be sharpened?
In general, a home cook should sharpen their knives 2-4 times a year, depending on their use. After using a knife for a few times, it should be honed.
Can you use a sharpening rod instead of a stone?
A honing rod primarily realigns the edge. Diamond or ceramic rods do offer some sharpening, but a whetstone for kitchen knives is necessary for creating a new edge on a dull blade.
What’s the lifespan of a kitchen knife with regular sharpening?
With proper care and sharpening, a quality kitchen knife can last a lifetime, or even generations.
Conclusion
Mastering how to sharpen kitchen knives at home elevates your entire cooking process. By understanding the difference between sharpening and honing, choosing the right tools, and practicing your technique, you can maintain a perfectly sharp blade. A sharp knife is a safe knife, turning prep work from a chore into a pleasure and delivering professional-quality results in your own kitchen.
