How Can I Sharpen My Knife At Home?
Why Keep Knives Sharp
Keeping your knives sharp with regular sharpening has several benefits that make the task worthwhile:
First and foremost, sharp knives are safer. While a sharp knife requires careful handling, a dull blade is more prone to slipping while cutting and can cause serious injury. Sharpening helps the blade stay precise so you can make clean, accurate cuts.
Sharp knives also make cutting and food prep much easier and more enjoyable. Slicing, chopping, and peeling with a sharp edge takes less effort compared to forcing a dull blade through ingredients. Food glides smoothly with a sharp knife, allowing you more control and efficiency in the kitchen.
Finally, maintaining a sharp edge extends the lifespan of your knives. Using dull knives requires applying more pressure, which can damage and wear down the blade over time. Regular sharpening upkeep keeps the integrity of the edge intact for long-lasting performance.
Assessing Knife Sharpness
There are a few simple tests you can do at home to determine if your knife is sharp or needs sharpening.
The paper test involves slicing a piece of paper to assess the knife’s cutting ability. Hold a sheet of newspaper, magazine page, or printer paper vertically and slice into it. A sharp knife should slice smoothly without tearing the paper. If the knife catches or tears, it likely needs sharpening.1
For the tomato test, slice a ripe tomato with your knife. A sharp knife should make clean, thin cuts through the skin and flesh without squishing or tearing. If the tomato is mashed or crushed, the knife could use some sharpening.2
You can also use your fingernail to test sharpness. Gently scrape your thumbnail or fingernail perpendicular across the knife’s edge near the heel. If the edge catches slightly, it’s sharp. No catch means it’s dull and needs sharpening.3
Sharpening Tools for Home Use
There are several effective sharpening tools readily available for home use. Here is an overview of some of the most common options:
Whetstones
Whetstones, also known as water stones, are blocks made of materials like novaculite or silicon carbide (Source). To use a whetstone, you lubricate it with water or oil and manually drag the blade across the stone at an angle to sharpen it. Whetstones allow for fine control and can produce an incredibly sharp edge. However, they require some practice to master the technique.
Electric Sharpeners
Electric sharpeners use powered abrasive wheels to sharpen the blade. They are very easy and convenient to use – you just pull the knife blade through the slots. Models like the Chef’sChoice Trizor XV are highly effective and produce professional-level sharpness (Source). However, they are limited in adjusting the sharpening angle.
Manual Pull-Through Sharpeners
Manual pull-through sharpeners, also called knife sharpening systems, use fixed abrasive surfaces. You draw the blade through the slots in the sharpener to sharpen the edges. They are fast and simple to use. However, they can be less precise than other methods and may leave uneven edges if not used properly.
Sharpening Steels
A honing steel has a smooth steel rod. You run the knife blade along the rod at an angle to straighten and realign the edge rather than removing metal. Honing extends the sharpness between full sharpenings. A steel is effective for quick touch-ups but does not fully sharpen dull knives.
Sandpaper
In a pinch, you can use sheets of fine grit sandpaper secured to a flat surface to sharpen a blade. This is an affordable option but can be messy and imprecise. It’s best for occasional minor sharpening rather than heavy duty sharpening.
Sharpening with a Whetstone
Using a whetstone is one of the most effective methods for sharpening knives at home. Whetstones, also known as sharpening stones, are made from materials like silicon carbide or aluminum oxide. They come in different grit sizes, with coarser grits for sharpening dull edges and finer grits for honing and polishing.
Before using a whetstone, start by soaking it in water for 5-10 minutes. This allows the stone to absorb water and soften slightly, preventing it from scratching the knife blade. Once soaked, place the whetstone on a damp towel on a flat surface. Hold the knife at a 20-30 degree angle against the stone. Applying light pressure, make horizontal strokes across the stone to sharpen one side of the blade from base to tip.[1]
After several strokes, flip the knife over and repeat on the other side at the same angle. Continue alternating sides until sharp. Use the coarser grit stone first to set the new edge, then the finer grit to refine it. Rinse the knife and stone periodically with water while sharpening. Finish by stroking the blade across the stone at a lower angle to polish and straighten the cutting edge.
With practice, whetstones can produce an incredibly sharp, professional-quality edge on kitchen knives and other blades. Just be sure to maintain a consistent angle when sharpening. Whetstones sharpen more slowly than other methods but give greater control for a precise, lasting edge.
Using an Electric Sharpener
An electric knife sharpener is a convenient and easy way to sharpen knives at home. Electric sharpeners have angled slots with sharpening wheels or abrasive belts inside. As you pull the knife blade through the slots, the wheels or belts will sharpen and hone the edge.
To sharpen a knife using an electric sharpener:
- Secure the knife well by inserting it deep into the slot. This prevents the blade from wobbling as it gets sharpened.
- Turn on the sharpener and pull the knife through the slot at a steady, even pace from base to tip. Don’t jerk or twist the knife. A smooth motion is best for optimal results.
- Use the guide slots marked on the sharpener for the appropriate angle. Most electric sharpeners have slots for standard 20 degree edges or more acute 15 degree edges for Asian-style knives.
The sharpening wheels inside the electric sharpener will reshape and hone the edge as you pull the knife through. Usually 2-3 passes per side is sufficient to restore a sharp edge. It’s quick and easy – just secure the knife, turn it on, and pull with a steady motion. Following the angle guide ensures the proper sharpening angle is maintained.
Manual Pull-Through Sharpeners
Manual pull-through sharpeners are a simple and effective option for sharpening knives at home. Some key technique pointers for using a manual pull-through sharpener include:
- Hold the knife handle firmly as you pull the blade through the sharpener.
- Pull the knife through at a steady angle. Aim for roughly 20 degrees per side.
- Pull the blade through from its base to its tip, making 3-6 passes on each side of the blade. Insert the blade into the manual sharpener at the base, which is where the blade meets the handle.
As noted in the helpful guides from Nakano Knives and WikiHow, repeating this process on both sides of the blade can help restore a sharp, even edge. The two- or three-stage sharpeners work well as they have separate slots for coarse grinding and finer honing.
Sharpening with a Steel
Using a sharpening steel is a quick and convenient way to sharpen and hone your knives at home. Sharpening steels, sometimes called honing steels, help smooth out and realign the edge of the blade. While sharpening stones actually remove metal to create a new edge, a steel just straightens and polishes the existing edge. This brings a dull knife back to sharpness without having to grind off metal. Here’s how to properly use a sharpening steel at home:
Hold the steel vertically on a cutting board or counter, with the tip resting securely so the steel doesn’t move. Grip the handle of your knife firmly and hold the blade at about a 20-degree angle against the steel. Maintaining this angle, gently draw the knife down the steel from base to tip in one long, smooth stroke. Use the full length of the steel with each pass for optimal sharpening. Apply light pressure as you drag the knife down the steel. https://www.thespruceeats.com/use-a-knife-sharpening-steel-995481
Alternate sides as you repeat this motion. Do 5-10 reps on each side of the knife blade. The steel will both straighten and polish the edge, bringing it back to as-new sharpness. This quick sharpening technique can be done before meal prep or even in between ingredients while cooking.
Sharpening with Sandpaper
One of the most accessible ways to sharpen a knife at home is with sandpaper. Sandpaper is inexpensive and can be purchased at any hardware store. The key things to know when sharpening a knife with sandpaper are:
- Use high grit wet/dry sandpaper, around 180 to 220 grit. Going coarser can create too many scratches and nicks in the blade.
- Lay the sandpaper flat on a surface like a cutting board or countertop. Tape it down if needed so it stays in place.
- Hold the knife at a consistent angle, usually around 15-22 degrees along the beveled edge of the blade.
- Rub the knife edge back and forth along the sandpaper using even pressure. Go edge-to-spine rather than a slicing motion.
Check the knife edge periodically to see if a burr has formed, indicating the blunt edge has been removed. Flip the knife over and repeat on the other side until sharp. For finishing, strop the blade on the fine grit sandpaper like a honing steel.
While sharpening with sandpaper takes practice, it can be an effective way to put a fresh keen edge on dull kitchen knives. Just be sure to use a high enough grit and maintain a steady angle.
Maintaining the Edge
Properly caring for your knives is just as important as sharpening them. There are a few simple habits you can adopt to help maintain a sharp edge longer:
Store knives properly – Don’t allow the blades to bang against each other in a cluttered drawer. Store them individually in a knife block, on a magnetic strip, or in sayas (protective sheaths). This prevents nicks and dull spots along the edge.
Hand wash and dry after use – The intense heat and harsh detergents of a dishwasher can damage blades over time. Gently clean knives by hand after each use and thoroughly dry them before storing.
Use a honing steel regularly – Honing realigns the edge rather than removing metal. A few light strokes on a honing steel before each use will help keep the edge aligned and sharp longer. Refer to the knife manufacturer’s instructions for the proper honing technique and frequency.
With proper care and maintenance habits, quality knives can retain their edge for a long time before needing true sharpening. But eventually repeated use will degrade the edge, and honing alone will no longer suffice. Knowing when it’s time for sharpening and how to properly sharpen your blades at home will maximize their performance and lifespan.
When to Seek Professional Help
While sharpening knives at home can be convenient, certain situations call for leaving it to the professionals. Seek help from professional knife sharpeners for:
- Chips or cracks in the blade – Deep chips and cracks require expertise to repair without damaging the blade further. Professionals have specialized grinding wheels to smoothly sharpen and repair damaged edges.
- Very dull or damaged edges – If your knife’s edge has become extremely dull or misshapen over time, professional sharpening services have industrial machines to efficiently reshape and restore the edge.
- Valuable or delicate knives – For expensive, high-quality knives like Japanese knives or antique collections, it’s safest to have professionals carefully sharpen them. They have experience handling delicate blades.
Professional knife sharpeners use precision machinery and honing techniques to produce the sharpest, most consistent edges. While home sharpening is satisfactory for regular maintenance, professionals can restore a like-new edge on dull and damaged blades. Seek them out at least once a year, or as needed for valuable kitchen knives requiring special care.
