Keeping Your Knives Sharp
A dull knife is the most common cause of kitchen mishaps. Regular maintenance is not about grinding away steel, but about reclaiming the geometry of your edge.
Consistency is your primary tool
The goal is to hold a steady angle through the entire length of the blade. If your angle wavers, you will round the edge rather than sharpening it.
- Double-sided whetstone (1000/6000 grit)
- Non-slip mat or damp kitchen towel
- Honing rod
- Water
Finding the 15-Degree Sweet Spot
Most kitchen knives thrive at a 15-degree angle. Place two quarters stacked on the stone, rest the spine of your knife on them, and that slope is your target.
The method.
Soak and secure
Submerge your whetstone in water until bubbles stop rising. Place it on a damp towel to ensure it does not slide while you work.
The coarse grind
Start on the 1000-grit side. Maintain your angle and push the blade across the stone in a sweeping motion, covering the heel to the tip. Repeat 10 times per side.
Check for a burr
Feel the edge with your thumb—only move from the spine toward the edge. If you feel a tiny, folded-over lip of metal, you have successfully reached the apex.
Refine the edge
Flip to the 6000-grit side. Use lighter pressure, performing alternating strokes to polish the edge and remove the burr created by the coarser stone.
Hone
Run the blade down your honing steel at the same 15-degree angle. This final step straightens the edge, removing any remaining microscopic imperfections.
When it doesn't go to plan.
Test your progress by slicing a sheet of notebook paper; it should cut cleanly without tearing.
Keep the stone wet throughout the process to prevent metal filings from clogging the pores of the stone.
Never use power grinders or pull-through sharpeners, as they remove too much metal and overheat the steel.
The ones that keep coming up.
How often should I sharpen?
If you hone your knife before each use, you only need to hit the stones every few months, depending on how heavily you cook.
Can I sharpen serrated knives this way?
No. Serrated knives require a tapered diamond rod to sharpen each individual gullet of the blade.
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