It’s essential to sharpen the knife if it’s crushing tomatoes rather than slicing them or slipping when chopping onions. A sharp knife would provide uniformly sliced foodstuff, which would cook at a consistent rate. Knife sharpening is now a technique that every home cook must master; regardless you prefer using a manual or electrical sharpener or the whetstone.

The Advantages of Using a Sharp Knife

A Sharp knife will swiftly and accurately slice your veggies and chop up the meat. Knives that are kept sharp have two key advantages:


The safe knife is sharp. The dull knife is much more prone to slide and cut another thing, such as a finger.


The sharp knife allows for accurate cuts. The technique by which you slice the food influences how much time will it take to completely cook; it’s necessary to chop foodstuff into equal pieces so that it cooks simultaneously.

Three Knife Sharpening Techniques

The technique of sharpening the blade of a knife involves removing metal out of the blade for forming a razor-sharp edge. There are 3 methods for sharpening a knife on your own:

Manual sharpener

The easiest and cheapest method to sharpen your culinary knives is using a manual sharpener for the knife, commonly known as a pull-through knife sharpener.  A manual sharpener for knives features two openings: coarse grit for sharpening and fine grit for polishing.

Electric sharpener

The fine and coarse opening on an electric sharpener is identical to those on the manual sharpener; however, the abrasives have been on the motorized wheels spinning opposite to the blade. Sharpening knives using an electric sharpener is far more effective and accurate than sharpening knives with a manual sharpener.


The whetstone is the rectangular stone having coarse grits on one side plus fine grits on the other. Sharpening a knife using a whetstone, also known as a sharpening stone, seems to be the most optimal way.

How to Sharpen Knives with a Manual Sharpener?

  1. Slide the knife 3 to 6 times over the coarse hole in the sharpener, starting from the heel then moving towards the tip, applying equal pressure.
  2. Finish by sliding it on fine grit hole 1 or 2 times.

How to Sharpen Knives using an Electric Sharpener?

  1. Slide the knife carefully and evenly over the slot, allowing the motorized abrasives to perform the task.
  2. Repeat the same step on the opposite side of the knife. Repeat same steps 3 to 6 times more if necessary.
  3. Now slide the knife on a fine grit hole, repeating the same steps.
  4. If the blades aren’t sharp enough, continue the process until they are.

How to Sharpen Knives with a Whetstone?

Identify the accurate sharpening position for the knife before you start using a whetstone. The majority of knives must be sharpened at a 20 ° angle; however certain Japanese knives must be honed at a 15 ° angular position. If you’re unsure, contact the knife’s maker.

Before using the whetstone, lubricate it with a tiny quantity of honing oil or mineral oil.

  1. Soak the whetstone into the water till it is wet and there are no pockets of air left (it may take 5 to 10 minutes).
  2. Put the whetstone upon the counter, coarse side up. With the blade pointing opposite from you put the blade’s edge on the stone at a proper sharpening angle.
  3. Put little pressure on the blade’s flat side using one hand while gripping the handle with the other.
  4. Slide the knife’s heel along the whetstone, maintaining the blade at a consistent angle, till the knife’s tip runs off the stone’s edge. Repeat this process 3 to 6 times more. It must feel like gliding motions in a circle. When you sharpen, keep an eye out on a burr that is a little piece of metal folding over the blade’s edge.
  5. Repeat steps 3 and 4 upon the opposite end after the burr has formed over the whole knife’s edge.
  6. Repeat steps 3 through 5 upon the fine grit end of the whetstone.

Key points on Knife Sharpening

  1. Knives should be sharpened on a regular basis. Even the finest knives would get rough over time if they are used often.
  2. A safe knife is one that is sharp. Knives must be kept sharp in order to slice the food with minimal slippage.
  3. Your dish will taste delicious if you use a very sharp knife. You want tiny pieces or small dice, neither huge nor ragged chunks. Precisely sliced food would cook at quite a consistent rate, resulting in a far more delicious meal.



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