How to Sharpen Kitchen Knives: The Complete Guide

Is your favorite chef’s knife not cutting like it used to? Do you struggle to slice tomatoes or chop vegetables? It’s likely time to sharpen your kitchen knives. A sharp knife makes chopping, cutting and slicing easier, safer, and more enjoyable. This complete guide will teach you the best ways to sharpen kitchen knives at home.

Learning how to sharpen kitchen knives is an essential skill for any home cook. Properly sharpened knives are a joy to use in the kitchen. Dull knives can be dangerous by slipping off foods and requiring excessive force to cut. Maintaining a super sharp edge on your kitchen knives will make your meal preparation faster, safer, and more precise.

In this guide, you’ll learn the basics of knife sharpening, the tools you need, when your knives need sharpening, and step-by-step instructions for using a whetstone, electric sharpener, honing steel, and more. With the simple sharpening techniques in this guide, you’ll be able to keep your favorite kitchen knives razor-sharp at home.

Why Keep Your Kitchen Knives Sharp?

A sharp knife is a safe knife. With a razor-sharp blade, you can chop, slice, and dice with ease and precision. A sharp knife requires less force to cut through foods, giving you better control over the blade. In contrast, a dull knife can easily slip off produce and lead to dangerous cuts.

Beyond safety, sharp knives make cooking easier and faster. Slicing an onion or tomato with a sharp knife is effortless compared to struggling with a dull blade. The clean cuts created by a sharp knife edge also retain more flavor and nutrients than tattered edges from a blunt knife.

Investing a little time to sharpen your favorite kitchen knives will enhance your cooking experience and allow you to feel confident using your knives for any meal preparation task.

When Do Kitchen Knives Need Sharpening?

Knives gradually become dull with regular use. Many signs indicate it’s time to sharpen your kitchen knives:

You struggle to slice tomatoes or onions smoothly – the knife doesn’t glide through as it should.
You need to apply extra force to make cuts. A sharp knife should slice with ease.
Food sticks to the blade rather than being cleanly sliced.
Your knife doesn’t cut all the way through produce in one slice.
You notice knicks, dents, or a warped shape along the cutting edge.
Your knife simply doesn’t perform tasks as well as it used to.

As a general rule, home kitchen knives should be sharpened every 3-6 months with frequent use. High-quality knives with harder steel may only need sharpening every 1-2 years. Signs of dullness are the best indicator it’s time to sharpen your blade.

Sharpening vs Honing: What’s the Difference?

Sharpening and honing are two distinct processes for maintaining your knives:

Sharpening removes metal from the knife’s edge to form an entirely new, razor-sharp cutting edge. This should be done periodically when knives become dull.
Honing straightens and polishes the existing edge of the blade. This realigns the edge after minor dulling between full sharpenings.

Honing with a steel is maintenance you can do weekly or before each use. Sharpening with a stone reshapes the edge and should be done every few months. Understanding the differences between sharpening and honing will help you keep knives in peak cutting condition.

What Tools Do You Need to Sharpen Kitchen Knives?

The good news is you don’t need fancy or expensive equipment to sharpen kitchen knives at home. Here are the basic tools:

Whetstone or sharpening stones – These waterstones are the best way to sharpen knives. They come in grits ranging from around 1000 to 8000.
Honing steel – Also called a sharpening steel, this realigns the edge between full sharpenings.
Electric knife sharpener – Convenient and easy to use, but can damage blades if overused.
Cut resistant gloves – For safety when using a knife sharpener.
Knife guard – Protects your fingers when sharpening with a stone.
Optional accessories – A sink bridge or non-slip mat can secure stones for sharpening.

Quality whetstones and a honing steel are essentials. An electric sharpener is convenient but not necessary. We’ll dive into how to use each tool.

How to Sharpen Kitchen Knives with a Whetstone

Sharpening stones, also called whetstones or waterstones, are the best way to sharpen kitchen knives. Here is a step-by-step guide:

Soak the whetstone in water for 5-10 minutes before use. This softens the surface.
Hold the knife at a 20-degree angle against the stone. Maintain a consistent angle as you sharpen.
Apply moderate pressure and drag the knife from tip to base along the stone. Sharpen one side first.
Repeat 5-10 times before flipping the knife to sharpen the other side.
Switch to a finer grit stone. Repeat sharpening on both sides to refine the edge, 5-10 passes each side.
Rinse off the stone after each use and allow it to dry completely.

Be patient and take your time as you learn the technique. Check for a burr along the edge to confirm it is sharp. Honing frequently between full sharpenings will maintain the edge.

Using an Electric Knife Sharpener

Electric knife sharpeners provide a fast, easy option for sharpening kitchen knives at home. However, improper use can damage knife blades. Follow these tips:

Only use an electric sharpener for quick touch-ups, not for repeated full sharpening. This can wear away too much metal.
Let the sharpener do the work – don’t apply pressure, just gently pull the knife through.
Use the right slot based on blade thickness to avoid abrasion. Thinner Asian-style blades only go in the first slot.
Sharpen each side equally. Make the same number of passes on each side of the knife.
Clean metal residue out of the sharpener after each use.

While electric sharpeners require less skill, they’re best for occasional honing. Use whetstones for full sharpening to avoid excessive wear on knife edges.

Honing a Knife with a Sharpening Steel

A honing steel realigns the knife’s edge between full sharpenings:

Hold steel vertically on cutting board, tip facing down.
Position knife at 20-degree angle, into the V of the steel. Only the heel should contact steel.
Keeping the spine straight, gently pull knife down the steel away from you.
Repeat 5-10 times on each side of the blade, alternating sides.
Finish with very light, alternating passes for an ultra-smooth edge.

Honing with a steel will straighten out the edge after minor dents and dings. Use a steel weekly or before intensive cutting. This maintains sharpness between full sharpenings.

Storing Your Sharpened Knives

Proper knife storage preserves the factory edge and your sharpening efforts:

Never throw knives loose into a drawer – this dulls and damages the blades.
Use a wooden knife block or in-drawer knife guard. This protects and shields the edges.
Avoid hanging knives on a magnetic strip – knives knock together and get chipped.
Hand wash and immediately dry knives. Don’t let them soak in water.
Avoid pulling blades out of a drawer. Lift vertically to avoid dragging the edge.

With proper storage and care, your hand-sharpened knives will retain their edge longer between sharpenings.

Sharpening Different Types of Kitchen Knives

Not all kitchen knives should be sharpened the same way. Here are tips for specialty blades:

Serrated knives – Use a round sharpening rod designed for serrated edges. Gently push into each scallop individually.

Ceramic knives – Require diamond sharpening stones. Ceramic is too hard for standard whetstones.

Japanese knives – Use whetstones up to 8000 grit. Softer Japanese steel takes an incredibly fine edge.

Bread knives – Should rarely need sharpening. Use a round serrated sharpener when necessary.

Never sharpen cheap or low-quality knives. These won’t hold an edge and can break during sharpening. Invest in quality knives that are meant to be sharpened.

Common Mistakes to Avoid

Sharpening kitchen knives takes skill. Avoid these common errors:

Inconsistent angles – This creates an uneven edge. Use sharpie to mark existing edge angle.
Failing to flatten whetstones – Stones can become concave with use. Periodically flatten on a diamond stone.
Overheating edge – Too much pressure generates heat that damages the metal. Use moderate pressure.
Not cleaning stones – Built-up metal debris affects sharpening. Rinse stones after use.
Pulling toward fingertips – Always slice away from your hand for safety. Use a knife guard.

Take your time, use proper technique, and regularly hone the edge to get the most out of your sharpening efforts.

Sharpening Kitchen Knives by a Professional

While sharpening knives at home is ideal for maintenance, professional sharpening services have benefits:

Truly damaged, dull knives may require expert sharpening to reprofile the edge.
Professionals can sharpen to razor-sharp 15+ degree angles difficult to replicate at home.
Specialized equipment like belt grinders can restore knives with chips or kinks.

Consider professional sharpening every few years for kitchen knives that get heavy usage. This will true up the edges and restore knives to like-new condition.

FAQs About Knife Sharpening

How often should you sharpen kitchen knives?

For home cooks, every 3-6 months is ideal for most kitchen knives with regular use. High-quality knives may only need annual sharpening.

What’s the best knife sharpener to buy?

Quality whetstones are the best way to sharpen kitchen knives. An electric sharpener is fine for quick honing.

Should you sharpen both sides of a knife?

Yes, sharpen equally on both sides of the blade. This maintains symmetry and allows for ambidextrous cutting.

How do you sharpen a serrated knife?

Use a round ceramic rod or cylindrical sharpening tool designed specifically for serrated blades.

Can you sharpen ceramic knives?

Yes, but they require diamond sharpening stones, not standard whetstones. Handle ceramic knives carefully.

Conclusion and Summary

Learning to sharpen kitchen knives is a valuable skill that will enhance your cooking. With the right sharpening tools and techniques, you can maintain razor-sharp blades at home. Remember to:

Sharpen using whetstones or an electric sharpener every 3-6 months.
Use a honing steel weekly to keep the edge straight between sharpenings.
Learn proper technique and error avoidance for best results.
Store knives properly to protect the edge after sharpening.

By mastering how to sharpen your kitchen knives, you’ll gain confidence using your knives and make prep work easier and safer. The simple methods in this guide will help you sharpen like a pro.