Or maybe you thought the honing steel would sharpen your knives. Ideally you would have a variety of different stones with differing grit numbers to make your blade as sharp as possible. Choose your least favorite knife first, and get practicing! Just don’t. Essentially the angle will determine how “pointy” the edge is — the smaller the angle the more pointy. If you have a whetstone that is required to be wet, first submerge the stone in water until no more air bubbles come out. Make sure to apply a sizeable amount of pressure. First, we cover some basic terminology, go over the tools and how to properly set them up, and then we dive right into sharpening. Once you’ve prepared the stone and found your angle, the next (and possibly most important) step in getting a razor sharp knife is to re-define the edge. If using your thumb to gauge your angle, make sure your thumb isn’t rubbing against the stone as you go back and forth. Best for: The Smith’s 50264 sharpening tool is best for those that want an easy to use tool at a very low cost.. Best Knife Sharpening Stone for Beginners Sharpening stones, whetstones are water stones used for sharpening and grinding the steel-edged gears and tools. A sharp knife won’t give you the cutting skills of a master chef (that takes time and practice), but it will make your life a lot easier and make cooking more enjoyable. This is how you’re going to get a super shiny and razor sharp edge. Hone your knife. Don’t procrastinate and promise to hand-wash them later. If this is your first time, work S L O W L Y. (And How to Fix Them), A Story about Japanese Blacksmiths, Superior Sharpness, Mysterious Steel and Superb Sushi. Advanced Knife Sharpening Tips. Be the first to know when we publish a new blog post. Aside from being dangerous, dull knives are also super annoying to use. Once you’ve gathered everything you need, sit down, turn on your favorite Spotify playlist, and get sharpening! If you have a stone that is particularly worn, you may have to resurface it with a leveling stone. Ouch! Follow our founder and master sharpener Luka in his step-by-step Beginner's Knife Sharpening Guide to learn all the basics to knife sharpening using sharpening stones (whetstones). Pointy edges are good for cutting things, but they’re not super durable. ← Older Post Knife sharpening process might seem intimidating and difficult at first, but it really is not. Do each scallop two or three times, then move on to the next. A sharp knife needs less force to cut and is more predictable. Surfaces like your granite or marble kitchen counter-top are too hard for your blade. Place your thumb on the belly of your blade and move it to the cutting edge. Ideally, store your knives in a knife block. However tempted you are to put your knives in the dishwasher, don’t. But if you’re just starting out, a two-sided whetstone will get the job done. Thanks for subscribing! A sharp knife simply works better — you’ll cut through herbs instead of bruising them and you’ll be able to prep ingredients faster. Here’s how: Hand-wash and dry them after using. Lau says to make sure the tip of the knife doesn’t miss sharpening, too, as the optimal sharpening angle for the rest of the blade can create a gap between stone and tip. These can get expensive, so beware! If you’re more of a visual learner and our text + images aren’t good enough, here are some videos we recommend checking out from our favourite YouTubers. If you have a knife block, it probably came with a honing steel! It won’t hurt at first, but it will later. Also you are working with a knife after all, and a dull knife can still be dangerous. But for a beginner what you’re going to do is flip your stone over to the finer grit (the 6000 side), and repeat the whole process again: work down one side of the blade, flip the blade, work down the next side of the blade. The longer it takes to soak, the better off you’ll be. Sharp Pebble Premium Whetstone Knife Sharpening Stone. Stand up and put some weight into it if you need to. Stones below 1000 grit are good for repairing major damage to a blade (chips, pits, etc). When this is done, move on to the final step. Don’t keep your knives stored loose in the utensil drawer, for the same reason you shouldn’t let them sit in the sink. The single most important tool in the kitchen is arguably a chef’s knife. Great, let’s keep ‘em sharp. You’ll want to work in one inch sections for your first time — it’s much easier to keep a consistent angle this way. They can get scratched/dented by whatever other dishes you throw in the sink! Sharpening knives is intimidating. Follow our founder and master sharpener Luka in his step-by-step Beginner's Knife Sharpening Guide to learn all the basics to knife sharpening using sharpening stones (whetstones). The hand that’s holding the handle should have a firm grip and your other hand (the one that will be applying pressure) should be placed so that your fingers are on the blade near the edge. Depending on how much you care for your knives, you may only need a quick sharpening with a 6000+ grit stone or you may have to start all over 1000 grit again. Match the angle of the scallop and push the knife away from you. Find your angle and begin the back and forth motion. It is considered as an effective way to sharpen knives … Instead focus on maintaining a constant pressure and angle throughout the backwards and forwards motion. For those who are experienced in properly sharpening knives, they have their own distinct methods that work best for them. You will likely scuff and mark it as you’re trying to get the feeling of the motion, so it’s a good idea to practice the technique on a cheaper knife and not the $500 Damascus steel knife that you got as a present. This is of course going to depend on how dull the blade is and how much pressure you are applying, but 10-15 is a good estimate as you can’t really over sharpen the blade. For the beginner, a good sharpening stone such this Bora sharpening stone can be bought for under $10. Mediocre Tip: We suggest placing the edge of the knife on the stone and the spine (back) of the blade about halfway up your horizontal thumb. How many times do you need to go back and forth? We recommend at least 10-15 times before moving on to the next section. Go slow and stay in control. Without getting too technical, the smaller the number, the coarser the stone. Plastic is fine, too. Another thing we’d like to touch on is hand placement. Again, ideally you would have a range of 4-6 different stones with varying grit that you would work your way up through. All it takes is a little bit of practice and some patience. Or if you have the wall space, you can be fancy and affix your knives to a magnetic strip! You’ve probably had a scary moment where the knife slipped on whatever you were cutting and almost cut yourself. Like we said before, ideally you would have a series of stones of varying grit. Try to remember how much space is between the back of the knife and the stone and keep that consistent throughout. Sharpen each scallop with the steel. Work carefully, starting from the part of the blade closest to the handle and moving out towards the point. For the beginner, a good sharpening stone such this Bora sharpening stone can be bought for under $10. To do this you’re going to want to use the coarsest stone you have (use your 1,000 grit side). If you’re just starting out sharpening your pocket knife a good basic sharpening stone will be perfect. Plus, they’ll clean more easily if you wash them right away. If you don’t have any sharpening tools, check out this article I wrote on the best pocket knife … All it takes is a little bit of practice and some patience. Conversely, less pointy edges aren’t as great for cutting things, but they are much more durable. These can get expensive, so beware! Editors Rating: 8/10; Price Range: $; Type: Coarse, Fine and Serrated; This tool from Smith’s is far the easiest tool to use when it comes to knife sharpening. Once you start getting towards the pointy end of the blade, the blade will probably begin to curve. How do you deal with this? Make sure you have a firm grip at all time — losing control of the blade during sharpening is going to lead to you messing up the edge, the whetstone, or your fingers. Go out and do that tomato or paper cut. Newer Post →. Sharpening the knife wears down the stone so you should rotate the stone often to ensure even wear. It’s not mediocre, we promise! A leather strop would be used in place of a honing steel to align, smooth, and polish the knife. We end our guide by explaining different levels of sharpness. What’s your favourite kitchen knife? Like we said before, ideally you would have a series of stones of varying grit. Nope, honing just straightens the edge of your knife. This is called a burr and if you’ve created one, you can move on to the next section. You’ll get our latest blog posts in your inbox. That should give you approximately the right angle! Every knife, no matter how good or expensive it is, will after some use get dull and will need to be sharpened. Once you’ve gone down the whole length of the blade, flip it over and repeat everything again.