Home » Electric Knife Sharpener » What Is The Best Way To Sharpen Kitchen Knives?

What Is The Best Way To Sharpen Kitchen Knives?

Having sharp kitchen knives is essential for any home cook or professional chef.

In my experience, a dull knife not only makes the cooking process slower and more difficult but also increases the risk of injury.

A sharp knife, on the other hand, allows for precise cuts and makes chopping, slicing, and dicing effortless and enjoyable.

With the advancement of technology, there are several different methods of sharpening kitchen knives, each with its own advantages and disadvantages.

Whetstone

Whetstones are the most traditional method for sharpening kitchen knives. They are typically made from natural or synthetic materials and come in different grits.

To use a whetstone, you need to wet the stone, place it on a stable surface, and hold the blade at the correct angle while rubbing it back and forth against the stone.

Whetstones require some practice and skill to use effectively, but they provide the most precise sharpening results.

Honing Steel

Honing steels are a popular tool for maintaining the sharpness of a blade between sharpenings. They don’t actually sharpen the blade but rather straighten out the edge for better cutting performance.

To use a honing steel, you need to hold the steel vertically and rub the blade against it at a specific angle.

Honing steels are relatively easy to use, and they are great for maintaining the sharpness of a blade.

Electric Knife Sharpener

Electric knife sharpeners are convenient and fast. They use abrasive materials to sharpen the blade and typically have different stages for sharpening and honing.

However, they can also remove a lot of metal from the blade and can be more expensive than other methods.

Electric knife sharpeners are a good option for those who want a fast and easy sharpening method and are willing to invest in a higher-end tool.

Pull-Through Sharpener

A pull-through sharpener is a handheld device that typically has two ceramic or diamond abrasive wheels.

To use a pull-through sharpener, you need to place the blade in the slot and pull it through the wheels several times.

Pull-through sharpeners are easy to use, but they can also remove a lot of metal from the blade and may not provide the same precise results as other methods.

Methods of Sharpening Knives

In this blog post, we will explore the different methods of sharpening kitchen knives in more detail, explaining how each method works and the pros and cons of each.

We’ll also provide a step-by-step guide for sharpening knives using each method, as well as tips for maintenance and care to keep your knives sharp and in top condition.

Whether you’re a seasoned chef or a novice cook, we hope that this guide will help you choose the best method for sharpening your kitchen knives.

First things first, knowing the type of knife you own is crucial before sharpening it, as each knife requires a different level of sharpness and angle to perform optimally.

In this section, we’ll discuss the most common types of kitchen knives and their uses.

1. Chef’s Knife

The chef’s knife is perhaps the most versatile knife in the kitchen. It’s a multi-purpose knife that can be used for chopping, slicing, and dicing fruits, vegetables, and meats.

It’s usually sharpened at 20 degrees angle for most of the chef’s knife.

The blade of a chef’s knife is typically around 8-10 inches long and has a curved edge that allows for a rocking motion when chopping.

2. Paring Knife

A paring knife (20 degrees angle) is a small knife, usually around 3-4 inches long, with a pointed blade.

It is used for peeling fruits and vegetables, trimming meats, and other delicate tasks that require precision and control.

3. Bread Knife

A bread knife (20 degrees angle) is a serrated knife with a long, narrow blade designed to slice through bread without crushing it.

The serrations on the blade allow the knife to saw through the crust without tearing the soft interior of the bread.

4. Boning Knife

A boning knife is a long, narrow knife with a flexible blade that is used to remove bones from meat, poultry, and fish.

The flexible blade allows for greater control when working around bones and joints. Most boning knives are sharpened at 20 degrees angle.

5. Utility Knife

A utility knife is a smaller version of a chef’s knife, usually around 4-6 inches long with bevel angle of 20 degrees.

It can be used for a variety of tasks, including slicing fruits and vegetables, trimming meats, and other general kitchen tasks.

6. Santoku Knife

A santoku knife is a Japanese-style knife that is similar in shape to a chef’s knife but has a flatter blade (10 to 15 degrees angle) and a straighter edge.

It is designed for precise slicing, chopping, and dicing of vegetables, meats, and fish.

7. Cleaver

A cleaver is a large, heavy knife with a thick blade that is used for chopping through bones and tough meats.

Meat cleavers are usually sharpened at 20 degrees angle while some with range up to 45 degrees.

It is also useful for crushing garlic and ginger or for smashing vegetables like cucumbers and melons.

What is the best way to sharpen kitchen knives?

The steps below will provide a step-by-step guide for each sharpening method, as well as tips for achieving the best results.

1. Whetstone

  • Soak the whetstone in water for 10-15 minutes before use.
  • Hold the blade at a 20-degree angle and place it on the stone.
  • Rub the blade back and forth against the stone, applying even pressure.
  • Flip the blade over and repeat the process on the other side.
  • Repeat the process with a finer grit stone for a sharper edge.
  • Finish by honing the blade with a honing steel.

Tips:

  • Use a sharpening guide to maintain a consistent angle.
  • Apply a few drops of water or oil to the stone to keep it lubricated.
  • Time-consuming, and needs patience

2. Honing Steel

  • Hold the honing steel vertically with the tip resting on a stable surface.
  • Hold the blade at a 15-degree angle and place it against the steel.
  • Pull the blade down the steel, starting at the base and moving toward the tip.
  • Repeat the process on the other side.
  • Repeat several times on each side for the best results.

Tips:

  • Use a honing steel regularly to maintain the sharpness of the blade.
  • Use a fine grit steel for a sharper edge.

3. Electric Knife Sharpener

  • Choose the right type of electric sharpener for your knife (15 or 20-degree angle blade)
  • Plug in the sharpener and turn it on.
  • Place the blade in the sharpening slot and hold it steady.
  • Pull the blade through the slot several times, starting with the coarsest grit and moving to the finest.

Tips:

  • Choose the correct slot for your knife type.
  • Don’t apply too much pressure when sharpening.

4. Pull-Through Sharpener

  • Place the blade in the slot and pull it through several times.
  • Start with the coarsest grit and move to the finest.
  • Repeat the process on the other side.

Tips:

  • Don’t apply too much pressure when sharpening.
  • Use a fine grit sharpener for a sharper edge.

The above sharpening methods may seem very simple but will require some practice and experience to achieve the best results.

With a little practice, we’re sure you’ll keep your knives sharp and in top condition for all your culinary adventures.

If you need to convert a 20 degrees knife to a thinner blade of 15 degrees bevel, we recommend the Trizor XV from Chef’s Choice. It’s the best we’ve seen in the market.

Knife Maintenance

Proper maintenance and care of your kitchen knives are also essential to keep them sharp and in top condition.

We’ll discuss how to care for your knives to maintain their sharpness and the importance of proper storage.

1. Cleaning

After each use, it’s important to clean your knife to prevent bacteria buildup and keep the blade in top condition.

Use warm, soapy water and a soft sponge to clean the blade, taking care to avoid the sharp edge. Rinse the blade thoroughly and dry it with a clean towel.

2. Honing

Regular sharpening is important to maintain the sharpness of your knife. Use a honing steel or whetstone to sharpen the blade, depending on the level of dullness.

It’s important to avoid using an electric sharpener or pull-through sharpener too often, as they can remove a lot of metal from the blade.

3. Storage

Proper storage is crucial to prevent damage to the blade and maintain the sharpness of the knife.

A knife block or magnetic strip is a great option for storing knives, as it keeps them organized and easily accessible.

Avoid storing knives in a drawer, as they can get damaged or dull from rubbing against other utensils.

4. Other Tips

  • Avoid cutting on hard surfaces like glass or ceramic.
  • Don’t put knives in the dishwasher, as the harsh detergents can damage the blade.
  • Use a cutting board made of wood or plastic, as they are gentle on the blade.
  • Don’t use your knife for tasks it’s not designed for, like opening cans or boxes.

In short, proper maintenance and care of your kitchen knives are essential to maintain their sharpness and prevent damage to the blade.

By cleaning the blade after each use, regularly sharpening it, and storing it properly, you can keep your knives in top condition for all your culinary adventures.

Sharpening Tools Quick Summary

  • Whetstones provide the most precise sharpening results but require more skill to use effectively.
  • Honing steels are great for maintaining the sharpness of a blade but won’t sharpen a dull blade.
  • Electric knife sharpeners are convenient and fast but can be expensive and may remove a lot of metal from the blade.
  • Pull-through sharpeners are easy to use but may not provide the same precise results as other methods.

Final Thoughts

In terms of the best way to sharpen kitchen knives, the answer really depends on personal preference and skill level.

If you’re comfortable using a whetstone and have the skill to use it effectively, it can provide the most precise sharpening results.

However, if you’re looking for a more convenient and easier option, an electric knife sharpener or honing steel may be a better choice.

In summary, by understanding the different sharpening methods and their effectiveness, as well as properly maintaining and caring for your knives, you can keep your kitchen knives sharp and in top condition for all your culinary adventures.

You May Also Like