How to Sharpen Knife: 2 Simple Methods to Keep It Sharp

A honing rod helps maintain knife sharpness between major sharpenings. This tool realigns the metal edge rather than removing material like a whetstone does.

1. Choose the right rod: Use a honing rod that is longer than your knife blade. Steel rods work well for most knives, while ceramic rods are good for very hard steel blades.

2. Hold the rod correctly: Place the tip of the honing rod on a cutting board or stable surface. Hold the handle firmly with your non-cutting hand. Keep the rod pointing straight up.

3. Position the knife: Hold your knife at a 15 to 20 degree angle against the top of the rod. Start with the heel of the blade touching the rod near the handle.

4. Draw the blade down: Pull the knife down and across the rod in one smooth motion. Move from the heel to the tip of the blade. Keep the same angle throughout the entire stroke.

5. Alternate sides: Do one stroke on the right side of the rod, then one stroke on the left side. Continue alternating for 8 to 10 strokes total. This keeps both sides of the blade even.

6. Clean the blade: Wipe your knife with a clean cloth to remove any metal particles before using it for food preparation.

A whetstone is one of the best tools for making knives sharp again. This method takes some practice, but it gives excellent results that last longer than other sharpening methods.

1. Prepare the whetstone: Soak your whetstone in water for 10 to 15 minutes before using it. The stone should absorb water completely. Some whetstones need longer soaking time, so check the instructions that came with your stone.

2. Find the right angle: Hold your knife at a 15 to 20 degree angle against the stone. This angle is important for getting a sharp edge. You can use angle guides if you are new to knife sharpening.

3. Start with the coarse side: Place the knife edge against the rough side of the whetstone. Apply light pressure and move the blade from heel to tip in one smooth motion. Count each stroke to keep both sides even.

4. Maintain consistent pressure: Keep the same angle and pressure for each stroke. Do 10 to 15 strokes on one side, then switch to the other side. The blade should stay flat against the stone surface.

5. Move to the fine side: After working both sides on the coarse surface, flip the whetstone over. Use the smooth side to polish the edge. This step helps to remove small metal pieces and makes the blade very sharp.

6. Test the sharpness: Carefully test your knife on a piece of paper or tomato. A properly sharpened knife should cut through paper cleanly without tearing it.

These helpful tips will improve your knife sharpening results and make the process easier for beginners.

- Start with the right tools: Invest in quality sharpening equipment that matches your knife type. Cheap sharpeners can damage good knives and waste your time. Research different options before buying anything.

- Learn proper technique first: Practice your angle and motion before working on expensive knives. Use old or cheap knives to learn the basic movements. Good technique matters more than expensive tools.

- Check your knife's hardness: Different steel types need different sharpening approaches. Harder steels hold edges longer but take more work to sharpen. Softer steels sharpen easily but dull faster.

- Take your time: Rushing the sharpening process leads to uneven edges and poor results. Work slowly and focus on maintaining consistent angles and pressure throughout each stroke.

- Keep tools clean: Clean your sharpening tools after each use to prevent metal buildup. Dirty tools can scratch knife surfaces and reduce sharpening effectiveness over time.

- Practice regularly: Regular practice helps you develop muscle memory for proper angles and motions. Even 10 minutes of practice each week will improve your sharpening skills significantly.

Maintaining sharp knives requires good habits and proper storage techniques that prevent edge damage between sharpenings.

- Use proper cutting boards: Choose wood or plastic cutting boards instead of glass, stone, or metal surfaces. Hard surfaces dull knife edges quickly and can chip or break blade tips.

- Store knives correctly: Keep knives in knife blocks, magnetic strips, or blade guards. Throwing knives in drawers with other utensils damages edges and creates safety hazards for users.

- Clean knives immediately: Wash and dry knives right after use to prevent food acids from corroding the metal. Never put quality knives in dishwashers because the harsh detergents and heat damage edges.

- Use appropriate pressure: Let sharp knives do the work instead of forcing cuts with excessive pressure. Proper cutting technique preserves edges and reduces the need for frequent sharpening sessions.

- Rotate knife usage: If you own multiple knives, rotate their use to prevent one blade from wearing out faster than others. This strategy extends the life of your entire knife collection.

- Hone regularly: Use a honing rod before each major cooking session to maintain edge alignment. Regular honing reduces the frequency of major sharpening sessions and keeps knives performing well.

- Avoid hard foods: Don't use kitchen knives to cut bones, frozen foods, or other extremely hard materials. These tasks can chip or break knife edges permanently, requiring professional repair.