Keeping Your Knife Edge Sharp
A dull knife requires more force, which increases the likelihood of the blade slipping. By managing your edge, you spend less time wrestling with ingredients and more time moving with intention.
Know your angle and your grit.
Most Western knives require a 20-degree angle, while Japanese-style blades prefer 15 degrees. Consistency in that angle is far more important than speed.
- Whetstone (dual grit: 1000/6000)
- Honing steel
- Towel for stabilization
- Water source
Locking the Wrist
Your hand should not pivot; the angle stays fixed as you move the blade across the stone. Use a small stack of coins or a folded matchbook to visualize the height of the spine if you are struggling to find the feel.
The method.
Prepare the stone
Submerge your whetstone in water for 10 minutes until bubbles stop surfacing. Place it on a damp towel on your counter so it cannot slide.
Set the coarse grit
Start with the 1000-grit side. Lay the blade flat against the stone at your chosen angle. Use two fingers to apply light, even pressure to the edge.
Develop a burr
Push the blade away from you in a smooth, sweeping motion, covering the entire length of the edge. Flip the knife and repeat until you feel a tiny, jagged wire edge—the burr—on the opposite side of the blade.
Refine the edge
Flip to the 6000-grit side. Use the same angle and motion to polish the metal. This removes the burr and makes the edge smooth to the touch.
Hone before cutting
Use your steel between sharpening sessions. Run the knife down the steel at a 20-degree angle, alternating sides, to realign the microscopic teeth of the blade.
Other turns to take.
The Paper Test
Hold a sheet of printer paper vertically. If the knife slices through cleanly without snagging or tearing the fibers, the edge is ready.
When it doesn't go to plan.
Keep the stone wet during the entire process to prevent metal filings from clogging the surface.
Never store your knives in a drawer where edges can knock against other tools; use a magnetic strip or a wooden block.
Do not press hard. Let the grit of the stone do the work of removing the metal.
The ones that keep coming up.
How do I know if I am at the right angle?
If you are sharpening correctly, you will see a thin slurry of metal and water forming on the stone. If the shoulder of the knife shows scratches, your angle is too high.
How often should I sharpen?
Honing can happen daily. Full sharpening on a stone is usually only necessary every few months, depending on how much you cook.
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