Sharpen

To sharpen a knife is to restore its cutting ability by creating or refining a sharp edge. Sharpening removes a small amount of metal from the blade to form the cutting bevel. It is different from honing, which helps maintain or realign an existing edge without performing the same amount of material removal.

Common knife-sharpening methods

• Whetstone: an abrasive stone used with water or oil as specified by the manufacturer to create and refine the edge.
• Guided sharpening system: holds the knife and abrasive at a controlled angle for repeatable results.
• Electric sharpener: uses powered abrasive stages; choose a model suitable for the knife and follow its instructions.
• Professional sharpening service: useful for maintaining valuable knives or correcting a damaged edge.

How to sharpen a knife on a whetstone

1. Prepare the stone according to the manufacturer’s instructions.
2. Choose the sharpening angle recommended for the knife; common kitchen-knife angles vary by blade design and maker.
3. Maintain a consistent angle while moving the blade across the abrasive surface.
4. Work both sides of the edge as appropriate, using controlled strokes and checking for a consistent burr where the method calls for it.
5. Refine the edge on a finer stone if required, then clean and dry the knife.
6. Test sharpness safely using an appropriate method; never test by running a finger along the edge.

Sharpening versus honing

Sharpening removes metal to create a new edge. Honing helps maintain the edge between sharpening sessions. A traditional honing steel mainly realigns the edge; ceramic rods and diamond-coated tools are abrasive and may remove some metal.

Knife care and safety

Use a stable stone or sharpening device, keep fingers clear of the blade path and follow the tool manufacturer’s instructions. Store knives safely and use a suitable cutting board. A sharp knife requires less force than a dull one, which can improve control when used correctly.

Chef’s tip: sharpen according to the knife’s steel, geometry and use. There is no single correct angle for every chef’s knife; follow the manufacturer’s recommendation and maintain a consistent bevel.

Watch the knife-sharpening demonstration