How to Sharpen Your Kitchen Knives at Home

Sharpening your kitchen knife is essential for maintaining its longevity and also for ensuring your safety while using it. A dull knife not only frustrates you but also increases the risk of accidents while cutting through food. Sharpening your kitchen knives at home is possible with the right tools and techniques.

In this guide, our experts walk you through a step-by-step process on how to sharpen your kitchen knife to make it razor sharp. Whether you have regular kitchen knives or chef knives, this guide will help maintain it and keep you safe so let's get started.

What's the difference between honing and sharpening knives?

Honing and sharpening are two different processes when it comes to maintaining the sharpness of a knife.

Honing is the process of realigning the blade edge to maintain sharpness while sharpening involves removing material to create a new sharp edge. 

Honing is done regularly to keep the blade aligned while sharpening is performed when the blade becomes dull.

Honing 

When honing a knife, you realign the blade's edge to maintain its sharpness. You can use steel or rod to straighten the microscopic teeth on the blade, keeping them in optimal alignment. Honing does not actually sharpen the blade by removing material but helps maintain its cutting performance between sharpenings.

Honing a knife is a quick and simple technique that can be done regularly to keep the blade in good condition. 

Sharpening

Sharpening knives refers to the process of removing metal from the blade's edge to restore the knife's sharpness. It involves using a sharpening tool or sharpening stones to create a new, precise edge on the blade. 

Knife sharpening helps maintain your kitchen knife's effectiveness, ensuring clean and efficient cuts.

How to hone a kitchen knife

Here are the steps on how to hone a kitchen knife: 

• Hold the honing steel upright in your non-dominant hand, with the tip resting on a stable surface.
• With your dominant hand, hold the knife by the handle and place the heel of the blade against the top of the steel, near the handle.
• Maintain a consistent angle of approximately 15-20 degrees between the blade and the steel.
• Apply gentle pressure and slide the knife down the steel, moving from the base to the tip, while simultaneously pulling the knife towards you.
• Repeat this process on both sides of the blade for several passes, ensuring equal strokes on each side.
• Remember to maintain a steady hand and consistent angle throughout the honing process.
• After honing, clean the knife to remove any metal particles or residue before using it.

Best ways to sharpen a kitchen knife

When it comes to sharpening a kitchen knife, there are several effective ways you can choose from. Here is a list of the best ways to sharpen your kitchen knife:

• Sharpening Stones: Using sharpening stones, also known as whetstones, is a traditional and reliable method. Start with a coarse grit stone and gradually work your way up to finer grits. Wet the stone with water or oil, depending on the type of stone, and maintain a consistent angle while sliding the knife across the stone in a controlled motion.
  
  
• Sharpening Blocks: Sharpening blocks, also referred to as sharpening blocks or sharpening bricks, are rectangular blocks made of a hard material, often ceramic or diamond. They feature a flat surface with abrasive particles embedded in the material. Sharpening blocks are usually used dry, without the need for any lubricant.
  
  
• Electric Knife Sharpeners: Electric knife sharpeners are convenient and user-friendly. These devices have built-in sharpening guides and abrasives that automatically sharpen the blade. Simply pass the knife through the slots of the electric sharpener, following the manufacturer's instructions.
  
  
• Manual Knife Sharpeners: Manual sharpeners typically feature two or more sharpening stages, including coarse and fine slots. These sharpeners allow you to pull the knife through the slots at the correct angle, ensuring consistent and precise sharpening.
  
  
• Honing Rod: Honing rods, also known as sharpening steels, are used to maintain the knife's edge between sharpenings. Hold the rod upright and swipe the blade across the rod at a consistent angle, alternating sides. This process realigns the edge and helps to keep it sharp.
  
  
• Guided Sharpening Systems: Guided sharpening systems provide precise and consistent results. These systems use angle guides to ensure the knife is sharpened at the correct angle. They often incorporate sharpening stones or diamond plates for efficient and effective sharpening.

Pro tip - Whichever way you choose, always prioritize safety by following instructions, maintaining a consistent angle, and using appropriate protective gear. 

How to use a knife sharpener

Here's a detailed step-by-step guide on how to use a knife sharpener to sharpen your kitchen knives effectively:

• Select the right sharpener: There are various types of knife sharpeners available, including manual sharpeners, electric sharpeners, and sharpening stones. Choose the one that suits your needs and preferences.
  
  
• Read the instructions: Carefully read the manufacturer's instructions before using the sharpener. Each sharpener may have specific guidelines and safety precautions to follow.
  
  
• Secure the sharpener: Place the sharpener on a stable surface, ensuring it won't slip or move during the sharpening process. Some sharpeners have suction cups or clamps for added stability.
  
  
• Prepare the knife: Clean the knife thoroughly and remove any food debris or dirt. Ensure the knife is dry before proceeding to sharpen.
  
  
• Determine the sharpening angle: Most knife sharpeners have a specific angle at which the blade should be sharpened. Refer to the sharpener's instructions or manufacturer's recommendations to determine the correct angle.
  
  
• Start sharpening: Hold the knife securely and position the blade into the sharpener at the designated angle. Follow the instructions provided with the sharpener to determine the correct motion.
  
  
• Apply consistent pressure: Apply gentle but firm pressure as you move the knife along the sharpener. The sharpener may have a slot or groove specifically designed for the blade to slide through.
  
  
• Repeat the process: Depending on the sharpener, you may need to repeat the sharpening process several times to achieve the desired sharpness. Follow the instructions provided with the sharpener and maintain consistent pressure and motion.
  
  
• Test the sharpness: Once you finish sharpening, carefully test the knife's sharpness. You can test it by slicing through a piece of paper or gently cutting through a tomato. If the knife cuts smoothly and effortlessly, it's properly sharpened.
  
  
• Clean and store the sharpener: Clean the sharpener according to the instructions provided. Some sharpeners may require wiping or rinsing. Store the sharpener in a safe place, keeping it away from moisture and other damaging elements.

When and how often to sharpen knives

The frequency of sharpening your knives can vary depending on the materials they are made of. According to experts, ceramic blades tend to hold their edge for a longer time compared to stainless steel, while carbon steel knives are easier to sharpen.

 A helpful rule of thumb is to sharpen your knife as soon as you notice it crunching through food instead of gliding effortlessly. 

When a knife is properly sharpened, it should effortlessly cut through even dense or tough ingredients.