How to sharpen a knife in 5 steps?

Sharpening a knife is an essential skill, whether you're a cooking enthusiast, a hunter, or simply enjoy the efficiency of a sharp tool. A sharp knife ensures safety and efficiency in your tasks, while extending the life of the blade.

We offer you a 5-step guide to sharpening your knife, whatever its material. You will discover the tools adapted to your needs, from sharpening stones to electric sharpeners.

Intended for both novices and experts, this guide will help you achieve an impeccable edge for optimal performance from your knife, in the kitchen or when hunting.

Step 1: Choose your manual sharpener

Selecting the right manual sharpener is a fundamental step in sharpening your knife efficiently and accurately. With so many options to choose from, choosing a diamond roller sharpener with an angle guide is a great solution for several reasons.

This sharpener, equipped with diamond rollers and a wooden angle guide, ensures remarkable flexibility and precision . The integrated angle guide ensures that a constant sharpening angle is maintained, which is key to achieving a perfect cut.

It allows you to sharpen your knives at angles of 15° or 20°, thus covering the requirements of the majority of kitchen knives, both Japanese and European.

The use of diamond rollers ensures fast and efficient sharpening, even for the most resistant blades. Diamond, by its highly abrasive nature, allows you to restore the sharpness of your knife in just a few steps.

In addition, its wooden base not only stabilizes the tool but also gives it an attractive aesthetic, making it ideal for frequent use, whether in your kitchen or during nature getaways.

Another major advantage of this sharpener is its ease of use . Thanks to the angle guide, it is no longer necessary to judge the sharpening angle by eye, making the process much more accessible to novices. This allows you to concentrate on your movement technique without worrying about the angle, thus significantly improving the quality of sharpening.

Step 2: Preparing the tool and knife

Preparing your sharpening tool and knife is an essential step for efficient and trouble-free sharpening. Here's how to do it:

Start by cleaning and drying your manual sharpener or whetstone. For manual sharpeners, make sure the V-slots are free of any residue or debris. Follow the specific preparation instructions if using a whetstone.

For water stones, it is recommended to immerse them in water for 10 to 15 minutes, until they no longer release air bubbles. Oil stones require the application of a thin layer of abrasive oil, while diamond stones are ready to use without prior preparation.

Next, prepare your knife by cleaning it thoroughly to remove any residue, then drying it to prevent rust. This step ensures a clean and optimal surface for sharpening.

If using a sharpening stone, placing a wet cloth underneath can prevent the stone from slipping, providing added stability and safety .

Finally, examine the condition of your knife blade. If the blade is very dull or chipped, a rougher whetstone or a specific sharpener may be necessary to reshape the blade before finishing it with a finer stone.

Step 3: Find the right sharpening angle

The key to achieving an optimal and long-lasting edge lies in choosing the right sharpening angle, which varies depending on the type of knife and its specific use.

Manual sharpeners, often equipped with an angle guide, generally offer two options: 15° and 20° . These angles are suitable for the majority of kitchen and hunting knives.

A 15° angle is perfect for Japanese chef's knives and filleting knives, creating an extremely thin and sharp blade. However, this thinness can reduce the durability of the blade, making it more prone to rapid wear, especially if the steel is of lower quality.

Conversely, the 20° angle offers an excellent balance between sharpness and durability . It is often recommended for European kitchen knives, being well suited for a wide variety of culinary tasks. This angle ensures long-lasting cutting performance, surpassing the longevity of a 15° edge.

To choose the ideal angle, consider the geometry of the blade and the quality of the steel . Thin blades, such as those of Japanese knives, benefit from the 15° angle, while more robust blades and European knives are better suited to a 20° angle.

When in doubt, the marker method can be helpful. Draw a line on the edge of the blade with a marker and sharpen to the chosen angle. If the mark fades quickly, the angle is correct. If not, adjust the angle and try again.

Step 4: The actual sharpening

The actual sharpening is where you put into practice everything you have learned and prepared in the previous steps. Armed with your hand sharpener equipped with an angle guide, the process is both simple and precise.

Start by positioning your knife blade against the sharpener's angle guide, ensuring that the selected angle (15° or 20°) is consistently maintained. Then, select the correct grit weight for your sharpener.

For particularly dull blades, it is advisable to start with a coarser grit (e.g. 600 to 1000) to remove major imperfections and re-establish an effective cutting edge base.

Once the blade is correctly positioned, gently slide the diamond roller along the blade, alternating back and forth motions. Be careful not to apply excessive pressure, as this may damage the blade.

Repeat this motion several times on each side of the blade until you achieve the desired sharpness.

Repeat the operation with a finer grain.

After establishing a basic edge with a coarser grit, it is essential to move to a finer grit to hone and polish the blade. We offer a variety of grits, from fine to coarse, depending on your needs.

If your knife requires a medium finish, choose a grit between 1000 and 3000. This grit level sharpens and polishes the blade, ensuring a fine and precise cut.

For a highly refined finish, choose an extra fine grit, greater than 5000. This grit type is ideal for hard steel knives, such as Japanese knives, and achieves a razor sharp edge.

By repeating the operation with increasingly finer grains, you ensure that your knife achieves optimum cutting quality and maintains this excellence over the long term.

Step 5: Checking and finishing

After sharpening your knife, it is essential to check its sharpness and finalize its maintenance. This phase ensures that your knife is ready to be used safely and effectively .

To test the sharpness, try cutting a piece of paper or a tomato. A clean, effortless cut indicates successful sharpening. If the blade is not sharp enough, you may need to refine the sharpening with a finer-grit stone.

After this check, clean the knife to remove metal or sharpening stone residue. Rinse it under warm water, using a soft sponge and a mild detergent. It is important to avoid the dishwasher , which can damage the steel, especially for carbon steel knives.

Dry the knife thoroughly with a clean cloth to prevent rust or water spots. For carbon steel knives, applying an oil coating is recommended to protect the blade from moisture.

Finally, store your knife in a dry, sheltered place. Wrapping it in plastic or similar material will protect it from moisture and preserve the sharpness and quality of the blade in the long run.

Conclusion

Sharpening a knife is a skill that anyone can do, including beginners. By following the 5 key steps detailed in this article, you can breathe new life into a dull knife, transforming it into a sharp , high-performance tool.

It is important to select the right sharpener , carefully prepare the tool and knife, determine the ideal sharpening angle for your knife, and perform the sharpening meticulously. The checking and finishing steps are essential to ensure maximum efficiency and extend the life of your knife.

Note that the sharpening angle plays an important role : opt for 15° for Japanese knives and 20° for European knives. Choose sharpening stones with grits that suit your needs and make sure to maintain a constant angle for consistent sharpening. With a little practice and patience, you will become a sharpening expert, ensuring that your knife is always ready for use.

Let's encourage you to take action and apply these valuable tips. Your knife, as well as the quality of your meals and daily tasks, will be significantly improved .

FAQ

What is the best method to sharpen a knife?

The best method for sharpening a knife will vary depending on your experience and the type of knife you own. For European knives, using a sharpening stone with a 15-20 degree angle is recommended for effective results.

For Japanese knives, a sharper angle of 15 degrees is preferable. The key to achieving a precise edge with a whetstone is regular practice, which helps maintain a consistent angle.

How to sharpen a knife like a razor blade?

To sharpen a knife to a razor-sharp level, follow these steps carefully. Start with a fine whetstone , using a very fine angle, usually around 12° . Sharpen the knife with the edge facing away from you to minimize the risk of accidents and damage to the blade.

Continue with a finer stone to refine the edge. For a superior finish, using a leather strop with a razor paste is recommended.

Slide the knife several times on each side across the leather, always making sure to keep the edge away from you. This technique ensures an extremely fine, razor-sharp edge.

What is the best tool for sharpening knives?

Choosing the best tool to sharpen your knives depends on your specific needs and experience level. A sharpening steel , especially a diamond one, is perfect for quick and efficient everyday sharpening because it realigns the edge without removing material.

The sharpening stone, on the other hand, ensures quality sharpening but requires a little practice. For a practical and quick solution, the electric sharpener is ideal, often equipped with angle guides for unmatched precision.

How to sharpen a knife without tools?

If you don't have a specific tool on hand, you can sharpen your knife with the rough, unglazed underside of a ceramic plate or mug. Place the underside of the object on a stable surface, hold the knife at an angle of about 20 degrees , and gently slide the blade from the base to the tip. Repeat this motion on each side of the blade to effectively sharpen your knife.