How to Sharpen a Knife: Home Kitchen Basics

Being taught how to sharpen a knife was the only time in 37 years that my grandfather ever raised his voice at me – and he was right to do so. Seeing that eternally calm, stoic man rattled that I’d almost sliced my palm open had a profound effect on 7-year-old me that lasts to this day; three decades later and shortly after his passing. It’s one of those random snapshots from youth that you can recall with perfect clarity for the rest of your life when so much else fades with time, and this snapshot is conveniently enough one that reminds me to be vigilant when it comes to knife-safety.

Fast-forward many years and many kitchens later, and I’ve become a bit neurotic when it comes to having sharp knives in the kitchen. Industrial kitchens are generally fine; either knives get sent out on a regular basis for sharpening, somebody does it in-house, or you’re carrying your own set to and from work. Home kitchens, however, are where it starts to fall apart.

Curiously enough, that same grandfather that taught me how to sharpen a (swiss army) knife at seven years old and instilled in me a great sense of respect for the inherent risk of the activity… didn’t know how to sharpen kitchen knives? I still can’t really make sense of that one. Instead, when a knife got dull, my grandparents would just go out and get more knives without getting rid of the old ones! Just drawers and entire knife-blocks full of dull knives with one good sharp one hidden away in there somewhere. Worst mini-game ever!

So, this is my own small way of trying to remedy that particular madness. Learn how to sharpen a knife; save money; save time; save cupboard space – I even sharpened all of Sidney’s knives the first time I cooked her dinner at her place.

(Not sure where to start for knives? Read our Knife Basics first!)

Why Sharpening Your Knives Matters

Before diving into the how-tos, let’s briefly discuss why knife sharpening is important:

1. Efficiency: Sharp knives cut through food more easily, saving you time and effort in the kitchen.
2. Safety: Dull knives require more force to cut, increasing the risk of slipping and causing injury. A sharp knife provides more control.
   Now, this is offset by technique and that same respect for risk that I mentioned earlier. We won’t cover technique in this guide, but common sense dictates that if you make the metal bits sharper, then keep them away from your soft fleshy bits! I know that sounds insultingly obvious, but complacency is the reason my sister – career chef – has had to chemically cauterize the same fingertip twice after shaving the end off. Go look up some videos of that process and then come back to this guide.
3. Quality of Cuts: A sharp knife produces cleaner cuts, which can enhance the presentation of your dishes and promote even cooking.

Tools for Sharpening Your Knives

Before you begin, gather the necessary tools. Here are the most common options for sharpening knives:

1. Whetstone (Sharpening Stone): This is a popular and traditional method for sharpening knives. Whetstones come in different grits, allowing for various levels of sharpening. As a note, they can be a bit fragile if dropped on an edge so handle with care.
2. Knife Sharpener: These are specialized devices that can be either manual or electric. They often have built-in guides to help achieve the right angle.
3. Honing Steel: While not a sharpening tool per se, honing steels help maintain the edge of your knife between sharpenings. They align the blade’s edge rather than removing material.
   START SLOW! I know it looks really cool when you’re waving that knife around real fast like you see in restaurants or on TV, but please: Start. Slow.
4. Angle Guides: If you’re using a whetstone, angle guides can help maintain the proper sharpening angle for consistent results. They can also provide a bit of extra safety.

Steps to Safely Sharpen Your Kitchen Knives

1. Prepare Your Workspace

Creating a safe and organized workspace is essential. Here’s how to set it up:

• Clean and Dry Surface: Use a sturdy, non-slip surface like a cutting board or countertop. Ensure the area is clean to avoid contamination.
• Good Lighting: Adequate lighting helps you see the knife edge clearly, allowing for more precise sharpening.
• Protective Gear: Consider wearing cut-resistant gloves to protect your hands during the sharpening process. If you’re looking at a hardware store rather than a kitchen supply shop, I recommend thin, rubber-palmed gloves with an ANSI-A2 rating (resists 500 – 999 g of cutting load). They’re not hard to find, as they’re becoming mandated in more and more trades all the time.
  You may also come across steel-mesh gloves, like the ones used for shucking oysters, but I find that it’s hard to maintain your grip and fine motor control at the same time with those.

2. Choose Your Method

Select the sharpening method that works best for you:

Using a Whetstone

1. Soak the Stone: If you’re using a water stone, soak it in water for about 10-15 minutes. This helps to create a slurry that assists in sharpening.
2. Find the Right Angle: Most kitchen knives are sharpened at a 15-20 degree angle. You can use an angle guide or simply estimate the angle by visualizing the edge of the knife.
3. Sharpening Technique:
   • Start with Coarse Grit: If your knife is very dull, begin with a coarse grit (around 400-600). Place the knife blade flat against the stone and then tilt it to your desired angle.
   • Push and Pull: Apply gentle pressure as you push the blade across the stone in a sweeping motion. Pull the knife back towards you in a controlled manner, covering the entire length of the blade. Repeat this process about 5-10 times on each side.
   • Move to Finer Grit: Switch to a finer grit (1000-3000) for polishing. Repeat the same technique until the edge feels sharp. Many stones are double-sided with coarse/fine to make this simpler.
4. Rinse and Dry: Once you’re satisfied with the sharpness, rinse the knife and wipe it dry.

Using a Knife Sharpener

1. Read Instructions: Different sharpeners have various operating mechanisms, so read the instructions provided by the manufacturer.
2. Insert the Knife: Place the knife blade in the designated slot, ensuring it’s positioned correctly.
3. Pull Through: Gently pull the knife through the sharpener, maintaining even pressure. Repeat this process a few times, checking the sharpness after each few passes.
4. Clean the Knife: Wipe the blade to remove any debris or metal shavings.

3. Honing Your Knife

After sharpening, it’s essential to hone your knife to maintain the edge:

1. Hold the Honing Steel Vertically: Grip the honing steel with your non-dominant hand and hold it upright.
2. Angle the Knife: Hold the knife at a 15-20 degree angle against the steel.
3. Hone the Blade: Starting at the base of the blade, swipe it down the honing steel in a sweeping motion across the entire length of the blade. Repeat this process 5-10 times on each side.
   
   As mentioned above, please start slow. You’re waving a sharp knife around a kitchen – whether you’re more comfortable sweeping towards your hand or away from your hand you’re either putting yourself, or the people around you at risk so just please start slow and build your confidence.

4. Test the Sharpness

Once you’ve finished sharpening and honing, it’s time to test the knife:

• Paper Test: Try slicing through a piece of paper. A sharp knife should cut cleanly without tearing.
• Tomato Test: For a more practical test, see if the knife can slice through a tomato. A sharp knife should glide through with minimal pressure.

5. Clean Up

After sharpening your knives, it’s crucial to clean your workspace:

• Wash the Whetstone or Sharpener: If you used a whetstone, rinse it and let it dry. For sharpeners, clean according to the manufacturer’s instructions.
• Don’t Forget to Wash your Knife: You’re going to have fine particulates and teeny-tiny metal shavings on the blade after sharpening, you don’t want those ending up in your food.
• Store Knives Safely: Ensure your knives are stored safely in a knife block, magnetic strip, or sheaths to protect the blades and prevent accidents.

Tips for Maintaining Knife Sharpness

1. Use a Cutting Board: Always use a cutting board to protect the blade and maintain sharpness. Avoid cutting on hard surfaces like glass or metal.
2. Regular Honing: Hone your knives regularly (every few uses) to keep the edge aligned. This can extend the time between sharpenings.
3. Avoid the Dishwasher: Never place your knives in the dishwasher, as this can dull the blades and damage the handles.
4. Store Properly: Keep your knives in a safe place to prevent dulling and accidents. Using a knife block or magnetic strip is ideal. Just make sure to install a magnetic strip somewhere where people aren’t going to accidentally brush up against it with a shoulder. Magnetic strips are often frowned upon in high-traffic areas like industrial kitchens for the simple risk of being bumped into accidentally and dropping knives on people’s toes.

Conclusion

Learning how to sharpen a kitchen knife is a crucial skill that enhances your cooking experience and safety in the kitchen. By following these steps and tips, you can safely and effectively sharpen your knives, ensuring they are always ready for action. With a little practice, you’ll become proficient in maintaining your knives, making your time in the kitchen more enjoyable and efficient. Happy cooking!

Much Love

Sidney and Thomas