A sharp knife is safer and easier to use than a dull one because it cuts cleanly without slipping. Learning to sharpen your own knives with a whetstone gives you a lasting edge and saves trips to a professional.
What you'll need
- A sharpening stone or whetstone
- Water or honing oil
- A damp towel
- A honing rod (optional)
Step by step
- Prepare the stoneIf you have a water stone, soak it in water for about 10 minutes until bubbles stop. Place it on a damp towel so it will not slide while you work.
- Find the right angleHold the blade against the stone at roughly a 15 to 20 degree angle. Most Western kitchen knives suit about 20 degrees, while many Japanese knives prefer a lower angle.
- Sharpen the first sideKeeping that angle, push the blade across the stone from heel to tip as if slicing a thin layer off the surface. Repeat the stroke about 10 times.
- Sharpen the second sideFlip the knife and repeat the same number of strokes on the other side to keep the edge even. Feel for a slight burr along the edge as a sign of progress.
- Move to the fine gritIf your stone has a finer side, turn it over and repeat the strokes on both sides to polish and refine the edge.
- Test and clean upWipe the blade, then test on a sheet of paper or a tomato. Rinse and dry the knife and stone when the edge slices cleanly.
Handy tips
- Keep the angle consistent throughout; a steady angle matters more than pressing hard.
- A honing rod straightens the edge between sharpenings but does not sharpen, so use it often and sharpen less often.
- Let the stone do the work with light, even pressure rather than forcing the blade.
Heads up
- A freshly sharpened knife is very sharp, so cut away from your fingers and store it safely.
- Always push the blade edge-first away from your body to avoid slicing toward your hand.
FAQ
What angle should I sharpen my knife at?
Around 20 degrees suits most Western kitchen knives. Many Japanese blades use a lower angle, closer to 15 degrees. Check the maker's guidance if you can.
How do I know when the knife is sharp enough?
It should slice cleanly through a sheet of paper or glide into a tomato without pressing. You should also feel a fine burr form along the edge as you sharpen.
Is a whetstone better than a pull-through sharpener?
A whetstone gives more control and a finer edge, and it removes less metal over time. Pull-through sharpeners are faster and simpler but less precise.