How to Sharpen Kitchen Knives
A dull knife is more dangerous than a sharp one. It slips instead of cutting, which means more pressure, less control, and more accidents. If your knives have been sliding off tomatoes instead of gliding through them, it is time for a sharpening session.
If you have been "sharpening" your knife by running it under hot water and hoping, this one is for you.
What You'll Need
A whetstone (a dual grit stone with both a coarse and fine side is the standard for home cooks), honing rod, or pull-through sharpener
A damp towel or non-slip mat to hold the stone steady
A bowl of water (for water stones) or honing oil (for oil stones)
Whetstone Method (Best Results)
A whetstone (a dual grit stone with both a coarse and fine side is the standard for home cooks) gives you the most control and the best edge.
Soak the stone. If using a water stone, submerge it for 10 to 15 minutes until bubbles stop rising.
Set the angle. Hold the blade at roughly 15 to 20 degrees against the stone. A folded piece of paper at that angle behind the spine can help you hold it steady while you learn.
Sharpen the coarse side first. Using light, even pressure, draw the blade across the stone from heel to tip, alternating sides every few strokes. Ten to fifteen strokes per side is typical for a moderately dull blade.
Move to the fine grit. Repeat the same motion on the higher grit side to refine the edge and remove any burr.
Strop and test. Wipe the blade clean and test sharpness by slicing a piece of paper or a ripe tomato. It should cut cleanly with no sawing motion.
Honing Rod Method (Maintenance Between Sharpenings)
A honing rod does not remove metal like a whetstone does. It realigns the edge that is already there, so use it often, ideally before or after each use.
Hold the rod vertically with the tip resting on a towel.
Angle the blade at about 15 to 20 degrees against the rod.
Draw the blade down and across the rod from heel to tip, alternating sides. Five to ten strokes per side is typical for regular maintenance, adjusting up if the blade feels duller than usual.
How Often Should You Sharpen?
For a home cook using knives a few times a week, a full whetstone sharpening every one to three months is typical, with honing before most uses in between. If you are cutting through bone, frozen food, or using your knife as a screwdriver (please do not), you will need to sharpen more often.