How to Sharpen Your Kitchen Knives Like a Pro: A Step-by-Step Guide
September 25,2024 published by TeamMyHomeItem
Table of Contents
Keeping your kitchen knives sharp is one of the best ways to improve your cooking experience.Working with a dull knife is not only annoying, but it can also be risky. The good news is that sharpening your kitchen knives doesn’t have to be complicated. With a little practice and the right tools, you can sharpen your knives like a pro in no time!
In this guide, I will walk you through the step-by-step process of sharpening kitchen knives, answer questions like “What degree is the average kitchen knife?”, and explain the best angle to sharpen a knife. Let’s dive in!
Why Sharpening Your Kitchen Knives is Important?
A sharp knife requires less force, making cutting smoother and more precise. Dull knives, on the other hand, slip easily, increasing the risk of injury. Regular sharpening also extends the life of your
knives by maintaining the blade’s edge and preventing it from becoming too damaged.
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What You Need to Sharpen a Kitchen Knife?
Before you start, it’s essential to have the right tools for sharpening. Here’s what you’ll need:
- Whetstone (also known as a sharpening stone)
- Knife Sharpening Guide (optional, but helpful for beginners)
- Sharpening Steel (to hone the knife between sharpening)
- Pocket Knife Sharpener (for a quick touch-up when you’re on the go)
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Step-by-Step: How to Sharpen a Knife with a Stone
Using a whetstone is one of the most effective ways to sharpen a kitchen knife. Here’s how to do it:
Step 1: Soak the Whetstone
Most sharpening stones need to be soaked in water for about 10–15 minutes before use. Make sure the stone is fully saturated before you start sharpening.
Step 2: Set the Correct Angle
One of the most critical factors in knife sharpening is getting the kitchen knife sharpening angle right. So, what degree is the average kitchen knife? An angle of 15 to 20 degrees is recommended for sharpening most kitchen knives. Japanese knives tend to have a sharper angle (about 15 degrees),while Western knives are generally sharpened at around 20 degrees.
- Tip: To maintain a consistent angle, use a sharpening guide or rest the knife at a 15–20-degree angle against the stone. If you’re unsure, a 20-degree angle is a safe bet for most kitchen knives.
Step 3: Start with the Coarse Grit Side of the Stone
Place the knife at the desired angle, and start by moving the blade back and forth across the coarse grit side of the whetstone. Apply light pressure, and make sure to sharpen the entire length of the
blade, from the tip to the heel.
- How to sharpen a knife with a stone: A general rule is to push the blade away from you as if you’re trying to “cut” a thin layer off the stone. Repeat this motion 5–10 times on each side of the blade.
Step 4: Flip to the Fine Grit Side
Once you’ve sharpened the blade on the coarse side, flip the stone to the finer grit side. This step refines the edge of the knife, giving it that razor-sharp finish.
- Again, repeat the same process of moving the blade back and forth across the stone, keeping
a consistent angle.
Step 5: Test the Sharpness
After sharpening both sides of the knife, it’s time to test its sharpness. One way to do this is by slicing through a piece of paper or a tomato. If the knife cuts cleanly without tearing, you’re good to go!
Step 6: Hone the Knife
After sharpening, use a sharpening steel to hone the blade. Honing doesn’t remove metal like sharpening does, but it realigns the blade’s edge, keeping it sharp between uses.
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What Angle to Sharpen Kitchen Knives? Choosing the Best Angle
If you’re wondering about the best angle to sharpen a knife, it really depends on the type of knife you’re working with. Here’s a quick breakdown:
- Western kitchen knives (like German or American brands) typically perform best at a 20-degree angle.
- Japanese knives (such as Santoku or Gyuto knives) are generally sharpened at a 15-degree angle, as they’re designed for precision cutting.
- Pocket knives: When using a pocket knife sharpener, aim for a 25-degree angle for durability
and general use.
Maintaining the correct sharpening angle ensures that your knives stay sharper for longer andperform at their best.
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How to Use a Pocket Knife Sharpener?
If you’re in a pinch or need to sharpen a knife quickly while traveling or camping, a pocket knife sharpener is a handy tool. Here’s a quick guide:
- Choose the Angle: Most pocket knife sharpeners are pre-set to either a 20 or 25-degree angle.
- Insert the Blade: Simply pull the blade through the sharpening slot, following the manufacturer’s instructions.
- Pull Several Times: Run the blade through the sharpener 3–5 times to sharpen it quickly. It’s not as precise as a whetstone, but it’ll get the job done in a hurry
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Frequently Asked Questions
Q: What degree is the average kitchen knife sharpened at?
A: The average kitchen knife is sharpened at a 15 to 20-degree angle. Japanese knives typically have a 15-degree angle, while Western knives are closer to 20 degrees.
Q: What’s the best angle to sharpen a knife?
A: The best angle depends on the type of knife. For kitchen knives, a 15–20-degree angle is ideal. For pocket knives, a 25-degree angle offers better durability.
Q: How often should I sharpen my kitchen knives?
A: It depends on how often you use them. For home cooks, sharpening every 3–6 months is sufficient. Regular honing with a sharpening steel will help maintain the edge between sharpening’s.
Knife Scale: Understanding Blade Hardness
When sharpening a knife, it’s helpful to understand the knife scale, which refers to the hardness of the blade. Most kitchen knives fall between 50 and 60 on the Rockwell hardness scale. The higher the number, the harder the steel. Harder knives can hold an edge longer but are more difficult to sharpen. Softer knives are easier to sharpen but may require more frequent sharpening.
Conclusion: Sharpen Like a Pro
Sharpening your kitchen knives is a simple skill that can make a big difference in your kitchen. Whether you’re using a whetstone, a pocket knife sharpener, or other sharpening tools, maintaining the right kitchen knife sharpening angle (15–20 degrees) is key to keeping your blades sharp and effective. Regular maintenance not only improves your cooking but also extends the life of your knives.
By following these steps, you’ll master the art of sharpening and enjoy a much smoother (and safer) cooking experience!
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