How to Sharpen Kitchen Knives: Step-by-Step Knife Sharpening Guide

different methods to sharpen a knife

Honing vs. Sharpening: What’s the Difference?

The terms honing and sharpening are often used interchangeably but they actually are different techniques that serve different purposes.

• Honing realigns the edge of the knife, which can bend over time, without removing material from the blade. This is done using a honing steel which is a long metal rod that realigns the blade. Honing is usually done frequently, either with every use or weekly. You’ll sometimes hear different terms for this steel such as a honing rod vs honing steel vs sharpening steel.

• Sharpening, however, involves grinding the blade to create a new edge, which is essential for maintaining a sharp knife. Sharpening actually sands down each side of the blade to make a thinner and sharper blade. This is usually done less frequently, about every few months, depending on usage. Discover our selection of knife sharpeners here.

Overview of Knife Maintenance Methods
If you are looking for the best way to sharpen a blade, there are several methods and tools available. Here’s a quick overview:

• Whetstone: Offers precision sharpening by grinding the blade against a stone. When people refer to sharpening a knife with a stone, they are referring to a whetstone.

• Honing Steel or Rod: Used regularly to maintain the knife's edge between sharpenings. If you are looking for how to sharpen a knife with a rod, remember that honing realigns the blade and that sharpening with a whetstone or sharpener is still required. If you are curious about a ceramic honing rod vs steel, ceramic is sometimes used for harder knives like ones made from carbon steel, whereas the metal versions are much more common.

• Manual/Electric Knife Sharpener: Provides convenience for quick sharpening.

• Professional Sharpening Services: Ideal for restoring heavily dulled or damaged blades. Professional services are also great for when you don’t know the exact angle of your blade or want the security and convenience of a professional getting the job done.

Choosing the Best Sharpening Method for You
Consider your cooking habits and the types of knives you use when deciding how to sharpen kitchen knives. A whetstone is perfect for those who seek precise control, while a manual or electric sharpener suits busy cooks looking for convenience. Regular use of a honing steel can keep your knives in good shape between sharpenings, and professional services are best for periodic deep maintenance.

step-by-step guide to sharpening knives

Let’s start with the basics of how to sharpen a knife at home. Read on for more details depending on your specific knife.

Preparing Your Tools

1. Whetstone: Follow the manufacturer instructions since different stones may require different prep work. But often a whetstone needs to soak in water for about 10-15 minutes prior to use.

2. Manual/Electric Sharpener: Ensure it’s clean and placed on a stable surface.

Holding the Knife at the Correct Angle

Most knives should be sharpened at a 15-20 degree angle. Consistency is key to maintaining the knife’s edge. However, you should follow the knife manufacturer's instructions for the blades since other blades may require different angles. Sonja Pernice, Crate & Barrel’s cutlery buyer explains, “For example, many Japanese-made knives require a 10-15 degree angle for sharpening, whereas German-made knives often require the 20 degree angle. You’ll want to follow the directions from the knife maker so you are sharpening your particular knife at the correct angle to best preserve its edge.”

Performing the Sharpening Strokes

Here are some basic instructions for how to sharpen a knife with a stone for beginners, however, this is a skill that requires a little experience and practice to master. For a whetstone, draw the knife across the stone from heel to tip, applying even pressure. Repeat on both sides.

If you are looking for how to sharpen a knife with a sharpener, read on. Many people find manual or electric sharpeners a little easier to use at the beginning since they typically have guides to ensure the correct angle. Some sharpeners have fixed sharpening angles and others allow for multiple options, so you’ll want to read the details of the sharpener you are purchasing to make sure it will work for your knife. To use, you’ll simply drag the knife’s blade through the sharpener from tip to bolster to sharpen it.

Testing the Sharpness

After sharpening, carefully test the edge by slicing through a piece of paper or a tomato. The knife should cut smoothly with minimal effort.

knife-specific tips and tricks

Chef’s Knife

Use: General-purpose slicing, chopping, dicing.

Sharpening Method: Sharpen at a 15-20 degree angle using a whetstone or electric sharpener. Ideally, follow the manufacturer’s instructions for what specific angle to use.

Pro Tips: If there’s one thing you want to master in knife care, it’s how to sharpen a chef’s knife. Be sure to apply consistent pressure and maintain the angle to achieve a sharp, even edge. Additionally, regular use a honing steel to realign the blade’s edge between sharpening sessions. This helps maintain the knife’s sharpness and extends the time between sharpenings.

Paring Knife

Use: Precise tasks like peeling and trimming.

Sharpening Method: Sharpen at a 15-20 degree angle using a whetstone or electric sharpener. Ideally, follow the manufacturer’s instructions for what specific angle to use.

Pro Tips: Sharpen the entire blade by applying special focus on the tip of the blade, as it is often used for delicate cuts. Use light, controlled pressure to avoid over-sharpening or damaging the blade. This is especially important for the thin blade of a paring knife.

Serrated Knife

Use: Cutting bread, tomatoes, or items with tough exteriors and soft interiors.

Sharpening Method: Use a specialized serrated knife sharpener, a sharpener that has an option for serrated blades or a ceramic rod that fits the serrations. Since this is a more complex type of sharpening, we recommend using a professional service like our partners at KnifeAid.

Pro Tips: Sharpen each serration individually, focusing on the beveled edge.

“Serrated knives don’t need sharpening as often as straight-edged knives,” explains Sonja Pernice, Crate & Barrel’s cutlery buyer. “So they will require less frequent sharpening. You can also professional sharpening services if you are intimidated by sharpening this type of knife.”

utility Knife

Use: General kitchen tasks where a chef’s knife might be too large.

Sharpening Method: Sharpen at a 15-20 degree angle using a whetstone or electric sharpener. Ideally, follow the manufacturer’s instructions for what specific angle to use.

Pro Tips: Regularly use a honing steel to keep the utility knife’s edge aligned and sharp between full sharpening sessions. Some utility knives have a serrated edge, in which case, you want to follow the instructions for the serrated knife.

santoku Knife

Use: Slicing, dicing, and chopping. The santoku knife has similar uses as the chef’s knife but has a less curved blade and a hooked tip.

Sharpening Method: Sharpen at a 15-20 degree angle using a whetstone or electric sharpener. Ideally, follow the manufacturer’s instructions for what specific angle to use.

Pro Tips: Santokus may have thinner blades that require a gentler touch to avoid chipping. Ensure the entire length of the blade makes contact with the sharpening surface for a consistent edge.

steak Knife

Use: Cutting cooked meats like steak, pork or turkey at the table.

Sharpening Method: If serrated, follow the method for serrated knives. If not, sharpen like a paring knife.

Pro Tips: Maintain the original edge to avoid altering the knife’s performance. Serrated steak knives don’t need sharpening as often as straight-edged knives, so sharpen them only when necessary to maintain their effectiveness.

boning Knife

Use: Cutting and deboning meat, poultry, and fish.

Sharpening Method: Sharpen at a 17-25 degree angle using a whetstone, but verify the angle with the instructions for your knife since there can be variation among brands. Boning knives are often more flexible than other knives so apply care when sharpening to ensure the angle is intact.

Pro Tips: Focus on the tip and the first few inches of the blade, which are often used for intricate work around bones.

carving Knife

Use: Slicing large cuts of meats like roasts into large or thin slices.

Sharpening Method: Sharpen at a 20-degree angle using a whetstone or electric sharpener. Ideally, follow the manufacturer’s instructions for what specific angle to use.

Pro Tips: Use long, smooth strokes to sharpen the entire length of the blade evenly. Be sure to sharpen and hone your carving knife before holidays and entertaining since that’s when it will get a majority of use.

maintaining and storing your sharpened knife

Proper Cleaning and Drying Techniques

Clean your knife with warm, soapy water immediately after use to remove any food particles and prevent staining. Avoid using harsh detergents or scrubbing pads, which can damage the blade. “The most important thing,” Sonja Pernice, Crate & Barrel’s cutlery buyer explains, “is that you want to make sure to dry the knife immediately and thoroughly with clean kitchen towels to prevent rust and corrosion. Proper cleaning and drying ensure your knives remain in top condition for longer.”

Browse kitchen storage options like drying mats and dish racks.

Using a Cutting Board to Prolong Sharpness

Always use a cutting board to protect your knife’s edge from becoming dull. Cutting directly on hard surfaces like metal or stone can quickly damage the blade. Opt for wooden or plastic cutting boards, which are gentler on your knives. Regular use of a cutting board will help maintain the sharpness and longevity of your knives.

Storing Your Knife to Prevent Dulling

Store your knives properly to keep the blades protected and prevent dulling. Use knife storage options like a knife block, magnetic strip, knife guards or in-drawer knife organizer to ensure the edges remain sharp and undamaged. Avoid storing knives loosely in drawers, as this can cause them to knock against other utensils and become dull or even be dangerous. You’ll also want to make sure that knives are completely dry before they go into a knife block to prevent rust. Proper storage is key to maintaining your knife’s performance.

Summary

By learning how to sharpen knives properly—along with regular honing and maintenance—you’ll extend the life and performance of your knives. Follow the right cleaning, drying and storage techniques to ensure that your kitchen tools remain sharp and safe to use. Keep your kitchen tools in top condition for a better cooking experience and more enjoyable meal preparation. By mastering these techniques, including learning how to sharpen a knife at home and how to use a honing steel, you'll ensure your knives remain effective, safe, and a pleasure to use in the kitchen.