How to Sharpen Kitchen Knives
A sharp knife is safer than a dull one. It cuts where you point it instead of slipping off the food. Here is how to maintain and restore a kitchen knife edge with a honing steel and a whetstone.
Honing vs sharpening
Honing straightens the edge. Sharpening removes metal to create a new edge. A honing steel should be used before every cooking session. A whetstone should be used when honing no longer restores the edge, typically every 2 to 6 months depending on use.
Using a honing steel
Hold the steel vertically with the tip resting on a towel on the counter. Hold the knife at a 15 to 20 degree angle against the steel. Draw the blade down the steel from heel to tip in a sweeping motion. Alternate sides, 5 to 10 strokes per side. You are not removing metal. You are straightening the existing edge.
Whetstone sharpening
Soak a 1000-grit whetstone in water for 10 minutes. Place it on a towel to prevent sliding. Hold the knife at a 15 degree angle (Japanese) or 20 degree angle (German) against the stone. Push the blade across the stone from heel to tip, maintaining the angle. Apply light, even pressure. Do 20 to 30 strokes per side, or until you can feel a burr on the opposite side.
Finishing the edge
Switch to a 3000 to 6000 grit finishing stone. Repeat the same motion with lighter pressure. This removes the burr and polishes the edge. The knife should now cut cleanly through a piece of paper held in the air.
The paper test
Hold a sheet of newspaper or printer paper at the top edge. Draw the knife through the paper from top to bottom. A sharp knife cuts cleanly with no tearing. A dull knife catches, tears, or refuses to cut.
Common mistakes
Applying too much pressure grinds the edge rather than sharpening it. Inconsistent angle creates an uneven edge. Skipping the burr removal leaves a fragile edge that dulls quickly. Using a pull-through sharpener removes too much metal and creates a weak edge. Use a whetstone.
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