Knife Sharpening 101: A Quick Reference Guide
- Chef Todd
- Jun 9
- 2 min read
Why Sharpen?
A sharp knife is safer, more precise, and easier to use.
Dull knives require more force and can slip, causing injury.
Sharpening vs. Honing
Sharpening: Removes metal to restore a sharp edge.
Honing: Realigns the edge without removing material.
Basic Knife Edge Types
Western-style: Double bevel, ~20° angle per side.
Japanese-style: Single or double bevel, ~15° angle.
Know your edge to sharpen it correctly.
Sharpening Tools
Whetstones: Available in coarse (200-600 grit), medium (1000-3000), and fine (4000+).
Honing Rods: Steel, ceramic, or diamond-coated.
Sharpening Systems: Guided tools or electric sharpeners for consistency.
Strop: Leather strip for polishing and refining the edge.
Sharpening Steps (Whetstone Method)
Soak Stone (if needed): Submerge for 10–15 minutes.
Secure the Stone: Use a towel or stone holder on a stable surface.
Find the Right Angle: Typically 15–20° depending on knife type.
Sharpen One Side: Slide the knife across the stone from heel to tip. 5–10 strokes.
Flip and Repeat: Sharpen the other side evenly.
Use Finer Grit: Repeat steps on a medium or fine stone to refine the edge.
Remove Burr: Alternate light strokes on both sides.
Strop (Optional): Polish edge on leather strop.
Clean Up: Rinse and dry both knife and stone thoroughly.
Honing Tips
Use weekly or after heavy use.
Maintain a steady 15–20° angle.
Light, even strokes—10 on each side.
Care & Storage
Hand wash and dry knives immediately after use.
Store in a block, magnetic strip, or blade guard.
Avoid cutting on glass, stone, or metal surfaces.
Common Mistakes to Avoid
Inconsistent angle during sharpening
Sharpening too frequently or too aggressively
Skipping honing between sharpenings
Using incorrect grit or pressure
CT Tip: If your knife still struggles to cut through a tomato or paper cleanly after sharpening, check your angle, burr removal, and finish grit. A sharp edge should slice effortlessly!
Keep it sharp. Keep it safe.
Chef Todd Fisher
THE MEATERY - Butcher & Eatery
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