How to Sharpen Your Knife With a Knife Sharpener

Manual knife sharpeners offer you more control over the sharpening process. You can adjust the angle to achieve the desired edge, which is crucial for consistency. They're also more affordable and safer to use since you're in control of the speed and pressure. However, manual sharpeners require more effort and time, and they're not ideal for certain types of knives, like serrated blades.

Electric sharpeners, on the other hand, are all about convenience. They do the job automatically, making the process quick and easy. You just need to switch on the machine and insert the knife into the pre-marked slot. However, electric sharpeners tend to remove more metal from your knives, which can shorten their lifespan. They're also more expensive and bulky compared to manual options.

Whetstones, or sharpening stones, give you the most control but require the most skill. You run the knife across a damp stone, removing a minimal amount of the blade's edge. This method is best for your knife's longevity and can achieve the sharpest edge. However, it takes practice to master the technique.

When using a whetstone, you'll need to consider the grit. Lower-numbered grits (around 800) are coarser and do the heavy lifting, while higher-numbered grits (like 3000) refine the edge. Some whetstones need to be soaked before use, while others only require a few drops of water.

Honing rods, often mistaken for sharpeners, are essential for maintaining your knife's edge between sharpenings. They refine the existing edge by correcting microscopic imperfections that develop over time. While they don't sharpen in the traditional sense, they can have some light sharpening effects.

There are three common materials for honing rods: stainless steel, ceramic, and diamond-coated steel. Ceramic rods are great for harder carbon steel knives, offering more control and leaving a smooth, sharp edge. Stainless steel rods work well for most knives but may not be ideal for high-carbon blades.

Remember, regardless of the sharpening method you choose, regular honing is crucial to keep your knives in top condition.

Preparing the whetstone

To begin, you need to soak your whetstone in water. 

Fine grit whetstones only require a few minutes of soaking, while coarse grit whetstones should be soaked for 15 to 20 minutes. Some chefs prefer not to soak fine grit stones to avoid any risk of cracking. For best results, submerge your waterstones for at least 45 minutes before use. This ensures the porous stones are fully saturated, preventing them from drying out during sharpening, which can cause nicks and dings on your knife blade.

Once soaked, place the whetstone on a towel set over a cutting board, with the short end parallel to the counter's edge. Keep a container of water nearby to keep your stone consistently moistened throughout the sharpening process.

Finding the correct sharpening angle

Getting the right sharpening angle is crucial for achieving a sharp edge. The angle depends on the type of knife you're sharpening. For Japanese knives, which are typically made of harder steel, use a 15-degree angle on each side. For other knives, an angle between 18 to 20 degrees is suitable.

To help maintain the correct angle, you can use a knife sharpener angle guide . This tool slides onto the spine of the knife blade, ensuring a consistent angle throughout the sharpening process. Place the guide at the center of the blade, with equal distance between the heel and the tip.

Sharpening technique and pressure

Start with your coarse grit stone. Place the heel of your knife on the far edge of the stone, holding the blade gently but firmly with both hands at the appropriate angle. Using even pressure, slowly drag the knife over the stone toward you while simultaneously moving the contact point toward the blade's tip.

Maintain consistent pressure and angle as you pull the knife across the stone. Each stroke should finish with the knife's tip touching the bottom of the stone. Lift the knife, reset the heel at the top of the stone, and repeat. A thin film of silty water should collect on the stone and blade as you sharpen.

Repeat this process about 10 times for each side, or up to 40-50 strokes for duller knives. As you continue, a tiny burr will form on the opposite side of the blade. To check for it, place the blade on your thumb and pull it backward. If you feel a slight catch, it's time to switch sides.

Honing is a crucial step in maintaining your knife's sharpness between sharpening sessions. It involves using a honing rod to gently realign the microscopically thin edge of your blade, which can bend and warp with frequent use. This routine maintenance keeps your knife performing optimally and ensures a safer, more efficient cutting experience.

When and how often to hone

The frequency of honing depends on how often you use your knives. Professional chefs often hone their knives daily due to heavy use. For home cooks, honing before every major cooking project is a good rule of thumb. As you become more familiar with your knife's performance, you'll develop a sense of when it needs honing. Ideally, you should hone your knife every time you use it, but at a minimum, aim for once a week if you cook 3-4 times a week.

Proper honing technique

To hone your knife effectively:

1. Hold the honing steel vertically with its tip on a cutting board.
2. Place the heel of the knife against the top of the steel at a 15-20 degree angle.
3. Apply light pressure and draw the knife down the steel, maintaining a constant angle.
4. Finish when the tip of the knife meets the tip of the steel.
5. Repeat on the other side of the steel.
6. Alternate sides, typically doing about 3-4 strokes per side.

Remember, honing doesn't remove metal from the blade; it simply realigns the edge.

Common honing mistakes to avoid

1. Applying too much pressure: Use just a little more than the weight of the knife itself.
2. Inconsistent angle: Maintain a steady 15-20 degree angle throughout the process.
3. Overuse: Don't overdo it; 3-4 strokes per side is usually sufficient.
4. Inaccessible storage: Keep your honing steel easily accessible to encourage regular use.

By mastering the art of honing, you'll keep your knives sharp, safe, and efficient between sharpening sessions.

Mastering the art of knife sharpening has a significant impact on your culinary experience. By understanding the various techniques and tools available, from whetstones to honing rods, you can keep your knives in top condition. Regular maintenance, including both sharpening and honing, ensures your blades remain sharp, safe, and efficient for all your kitchen tasks.

Remember, the key to maintaining razor-sharp knives lies in consistent care and practice. Whether you choose to use a whetstone, a manual sharpener, or an electric device, the most important thing is to make knife maintenance a regular part of your kitchen routine. With these skills under your belt, you'll be well-equipped to tackle any cutting task with confidence and precision.