Keeping Your Knives Sharp
A sharp knife is safer and more efficient than a dull one. You maintain the edge by regularly honing it to realign the metal, and sharpening it periodically on stones to remove dull material and create a new edge.
Consistency beats pressure
Your goal is to maintain a constant angle across the entire length of the blade. Focus on the feeling of the metal against the stone rather than how hard you are pressing.
- Whetstone (1000/6000 grit combo)
- Honing rod
- Non-slip stone base or damp kitchen towel
- Water
Finding the sweet spot
Most kitchen knives thrive at a 15 to 20-degree angle. Use a matchbook to visualize the gap between the spine of the knife and the stone to calibrate your hand.
The method.
Soak the stone
Submerge your whetstone in water for about 10 minutes until the bubbles stop rising. Place it on a stable, damp towel.
The coarse grind
Start with the 1000-grit side. Place the heel of the blade on the stone at your 20-degree angle. Push the blade away from you with light pressure, covering the entire edge from heel to tip. Repeat on the other side.
Check for a burr
Run your thumb gently (and carefully) from the spine toward the edge. When you feel a slight, rough wire of metal—the burr—along the edge, you have successfully reached the apex.
Refine the edge
Flip the stone to the 6000-grit side. Use lighter, sweeping strokes to polish the metal and remove the burr created by the coarser stone.
Hone to finish
Run the knife down a steel honing rod at the same 20-degree angle, alternating sides three or four times to align the microscopic teeth of the edge.
When it doesn't go to plan.
Test your edge by slicing through a piece of notebook paper; it should cut cleanly without tearing.
Never wash your sharpening stones in a dishwasher or with soap; just rinse with water and air dry.
If you are new to this, practice on an inexpensive paring knife before working on your best chef's knife.
The ones that keep coming up.
How often should I sharpen?
Hone your knife before every major cooking session. Sharpening with stones is usually only necessary every few months, depending on how often you cook.
Can I use a pull-through sharpener?
Mechanical pull-through sharpeners remove a lot of metal quickly. They are convenient, but they wear down your blades faster than whetstones.
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