How to Sharpen a Kitchen Knife

A sharp knife is safer than a dull one. Dull blades require more force and slip more easily. Aim to hone your edge every few sessions and sharpen on a stone every few months, depending on how much you use the knife.

A 1000/3000 or 1000/6000 combination whetstone covers most home needs. The lower number removes metal and repairs the edge; the higher number polishes and refines it. Soak water stones as directed and keep them flat with a stone fixer.

Hold the blade at roughly 15 degrees per side for Japanese-style knives. Use light, consistent pressure and even strokes. You are sharpening the very edge, not grinding the whole bevel. Let the stone do the work.

Honing is not sharpening. A honing rod realigns the edge between sharpenings. A few quick strokes on each side before heavy prep can keep a knife performing well for weeks.

Test your edge by slicing a sheet of paper or a ripe tomato. A sharp knife should cut cleanly with little effort. If it drags or tears, it's time to sharpen.

Finish by rinsing the blade, drying it thoroughly, and storing it safely. A sharp, well-maintained knife will reward you every time you cook.