Keeping Your Knives Sharp
A dull knife is the most dangerous tool in a kitchen because it requires excess force, which leads to slips. Developing the muscle memory to maintain your edges means you only have to visit a professional for heavy repairs once every few years.
The angle is your anchor.
Your goal is to maintain a steady 15 to 20-degree angle throughout the entire stroke. If your angle wavers, you will round the edge rather than sharpen it.
- Whetstone (dual grit: 1000/6000)
- Water basin
- Towel
- Honing rod
Feeling the edge
After several passes on the coarse side, run your thumb perpendicular to the blade—not along the edge. You should feel a slight, rough wire edge on the side opposite your sharpening; that burr is your signal to flip the knife.
The method.
Soak the stone
Submerge your whetstone in water for ten minutes until the bubbling stops, then place it on a damp towel to prevent sliding.
Set the angle
Hold the knife handle firmly, place the heel on the stone at a 20-degree angle, and use your free fingers to apply pressure directly over the edge.
Create the burr
Push the blade away from you in a smooth, sweeping motion, covering the entire length from heel to tip. Repeat until you feel the burr.
Refine the edge
Switch to the 6000-grit side and use lighter pressure. Do alternating strokes to polish the metal and remove the wire edge entirely.
Hone
Finish by running the blade down a steel honing rod twice on each side to straighten the final edge before cutting.
Other turns to take.
Pull-through sharpeners
These remove significant amounts of metal and are best reserved for reviving neglected knives rather than regular maintenance.
When it doesn't go to plan.
Always keep the stone wet; a dry stone will clog with metal filings and lose its effectiveness.
Do not over-sharpen; you only need to remove enough metal to create a new, clean edge.
Listen to the sound; a sharp edge on a fine-grit stone makes a distinct, high-pitched ringing sound.
The ones that keep coming up.
How often should I sharpen?
If you hone your blade before every use, you should only need to sharpen on a stone once every few months of regular cooking.
Do I need oil or water?
Use water unless your specific stone is labeled 'oil stone.' Oil stones cannot be used with water and will get ruined if mixed.
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