How to Sharpen Kitchen Knives
A sharp knife is safer than a dull one because it requires less force and is less likely to slip. This guide explains the difference between honing and sharpening, shows how to use each tool, and helps you choose the best method for your skill level and budget.
Honing vs. sharpening
Honing realigns the thin edge of a blade that bends during normal use. It does not remove metal and should be done regularly, even every time you cook. Sharpening grinds away tiny amounts of metal to create a new edge. Do this only when honing no longer restores performance, typically every few months in a home kitchen.
Using a honing steel
- Hold the steel vertically with the tip resting on a cutting board or towel.
- Place the heel of the blade at the top of the steel at roughly a 15-degree angle for Asian knives or 20 degrees for European knives.
- Pull the knife down and across the steel from heel to tip in one smooth motion.
- Alternate sides with each stroke, aiming for 5–10 strokes per side.
Using a whetstone
Soak the stone in water for the time recommended by the manufacturer, usually 10–15 minutes. Place it on a wet towel so it does not slide. Start with the coarse side if the knife is very dull, then progress to the fine side for polishing.
- Hold the knife at the correct angle, 15–20 degrees depending on the knife.
- Push the blade across the stone as if you were trying to slice a thin layer off the top, moving from heel to tip.
- Flip the knife and repeat on the other side. Alternate sides every few strokes to keep the edge even.
- Finish on the fine grit side to polish the edge.
Pull-through sharpeners
Pull-through sharpeners are convenient but remove more metal than necessary and can wear down blades faster than whetstones. They are fine for inexpensive knives or for cooks who do not want to learn stone sharpening. Use the coarse slot for very dull knives and the fine slot for regular touch-ups.
Maintaining your edge
- Cut on wood or plastic boards, never on glass, stone or metal.
- Wash knives by hand; dishwashers damage handles and dull edges.
- Store knives in a block, on a magnetic strip or in blade guards, not loose in a drawer.
- Hone before each heavy use to keep the edge aligned between sharpenings.