Techniques
Sharpen

Prep & Assembly

Sharpen

Grind a fresh, keen edge onto a dull knife blade

Sharpening grinds metal off a dull blade against a whetstone to create a fresh, keen cutting edge. A sharp knife is safer and does cleaner work than a dull one. Hold a consistent angle and use full, even strokes, finishing on a finer grit to polish the edge.

Sharpening grinds metal off a dull blade against a whetstone to create a fresh, keen edge. A sharp knife is safer and cleaner than a dull one. Hold a consistent angle and use full, even strokes, finishing on a finer grit to polish the edge.

Difficulty
Intermediate

How to do it

  1. 1

    Soak the whetstone if it's a water stone.

  2. 2

    Set the blade at a consistent angle of roughly 15–20° per side — closer to 20 for Western chef's knives, 15 for harder Japanese blades.

  3. 3

    Draw it edge-first across the stone in full passes.

  4. 4

    Work both sides evenly, then finish on a finer grit.

Sharpen vs. hone

Sharpening removes metal to rebuild the edge — a periodic, deeper job. Honing just realigns an existing edge and happens far more often. They are not the same.

  • Sharpen: removes metal, occasional
  • Hone: realigns, frequent
  • A dull knife is more dangerous than a sharp one

Common uses

Restoring dull knivesMaintaining chef's knivesReviving scissors and shearsPrepping for fine knife workRestoring inherited bladesTuning a new knife

Tips & pitfalls

  • Test sharpness on paper — a sharp edge slices cleanly.
  • Maintain a steady angle; wobbling rounds the edge.
  • Finish coarse grit, then fine, for a polished, lasting edge.

Good to know

Tool
Whetstone or sharpening system
Best for
Dull knives, restoring an edge
Difficulty
Intermediate — angle control takes practice

Also called

sharpen knife · whetstone

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