Kitchen design
How to Sharpen a Kitchen Knife: Whetstone, Steel or Pull-Through
A sharp knife is safer than a blunt one. The difference between honing and sharpening, how to use a whetstone, and when a pull-through sharpener is enough.
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A blunt knife slips off an onion skin and needs more force, which is when accidents happen. Keeping knives sharp is quick once you know the difference between honing and sharpening.
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Honing or sharpening?
| What it does | How often | |
|---|---|---|
| Honing steel | Straightens the edge, which bends with use | Every few uses |
| Sharpening (whetstone or sharpener) | Grinds away metal to make a new edge | Every few months for home use |
Using a whetstone
- Prepare the stone as the maker says: some are soaked in water, some just splashed, some use oil.
- Put it on a damp cloth or holder so it cannot move, coarse side up (around 1000 grit).
- Hold the knife at a shallow angle, roughly 15–20 degrees, or as the knife maker recommends. Keep the angle steady.
- Push the blade across the stone, edge first, as if slicing a thin layer off it, working from heel to tip. Do about 10 strokes on one side, then the other.
- Feel for a slight rough lip (a burr) along the edge. Then repeat on the fine side (3000 grit or more), with lighter strokes.
- Rinse and dry the knife and stone.
Pull-through sharpeners
Fixed-angle slots make it hard to get wrong. They are quick and suit most everyday knives, but they remove more metal and give a coarser edge than a stone. Check the sharpener suits your knife’s angle and whether it handles serrated blades. See knife sharpeners.
Is it sharp?
A sharp knife slices cleanly through a sheet of paper held in the air, and cuts a ripe tomato without squashing it.
Keep it sharp
- Use a wooden or plastic chopping board, never glass or stone.
- Hand-wash and dry knives; the dishwasher dulls edges.
- Store them in a block or on a magnetic rack: see knife storage ideas.
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Frequently asked questions
How often should I sharpen my kitchen knives?
For most home cooks, every few months, with a honing steel between sharpenings to keep the edge straight.
What angle should I sharpen a knife at?
Roughly 15–20 degrees for most kitchen knives. Check the knife maker’s recommendation, as some Japanese knives use a narrower angle.
Can I sharpen a serrated bread knife?
Yes, but not on a flat stone. Use a tapered sharpening rod or a sharpener that says it suits serrated blades.