How to sharpen your best kitchen knife

So, finally you have chosen and bought your long-awaited best kitchen knife. But do you know how to get the most out of your purchase and make your best kitchen knife to show the superb performance longer? If you think about regular and accurate honing you are absolutely right. Many people hone their knives only when they are so dull that cannot cut through tomato skin and it is not correct. Also, you will need to learn the honing techniques in order to do it properly. With correct care your best kitchen knife will show its best for much longer.

You can sharpen your best kitchen knife by yourself using sharpening steel, whetstone, grinding wheel, electric knife sharpener or you can use professional grinding service. If you can’t or don’t want to use professional grinding service you need to learn how to sharpen your best kitchen knives properly by yourself. Here are few tips you need to know.

First of all, if you have the Japanese knives in your best kitchen knife collection always remember very important thing – the Japanese knives can only be honed on the whetstone. Never use wheel or sharpening steel for this type of knives.

Also, if your best kitchen knives are dull already, it’s too late to hone them with the sharpening steel. The sharpening steel only straightens and reconditions the sharp edge. If the knife is dull, you will need to take off some steel and it can be considered as repair. Do not wait with honing till your best kitchen knives are dull, because repairs wear off the knives very quickly, even if they are the best kitchen knives.

To hone the knife with the sharpening steel you need to secure the sharpening steel in vertical position by your left hand. Then holding your best kitchen knife in your right hand at approximately 15-20 degrees to the sharpening steel with the cutting edge of the knife facing upwards, draw the knife from top to bottom of the sharpening steel. Do not change the position of your best kitchen knife while moving it along the sharpening steel. Remember, that only the cutting edge should touch the sharpening steel, not the other parts of the knife. You should not force the knife, move your best kitchen knife smoothly, gently, without unnecessary efforts. Repeat the same movement for every part of the cutting edge from one side. Then change hands and repeat the same for the cutting edge from another side of the knife. Make sure that you do the same amount of movements for each side of your best kitchen knife.

If you need to hone the Japanese knife or the dull knife you will need a whetstone. Actually, not just one whetstone – you will need three whetstones with fine, medium and rough grid. You can also find all grids in one – combination whetstone. Before you start to hone your best kitchen knife with the whetstone you will need to soak the whetstones for about 15-20 minutes. When the air bubbles stop coming out the whetstones are ready for use. Put the rough grid whetstone horizontally on a damp towel. The table or similar steady horizontal surface will be perfect. The damp towel will prevent the slipping of the whetstone. Put the knife on the whetstone and make sure that the whole cutting edge from tip to heel can be accommodated on the whetstone. Cutting edge should face towards you. Hold the knife at 15-20 degrees to the sharpening steel and smoothly move your best kitchen knife away from you. When one side is done you will see the burrs. Turn the knife, so its cutting edge faces away from you and repeat the smooth honing movements towards you. The burrs will disappear. Make sure that the angle is the same during the whole process of honing. Then repeat the same on the medium grid whetstone and on the fine grid whetstone.

One more thing to remember: if you prefer to use electric knife sharpener make sure that you use high quality sharpener. Bad quality sharpener can weaken the blade of the knife and damage your best kitchen knives.

Of course, all described honing processes need some practice and it may happen that your first honing attempt won’t be perfect. So, don’t learn the honing techniques on your best kitchen knives. Pick the less expensive and less valuable knives for your first lessons.