How to Sharpen a Knife?
How to Sharpen a Knife?
Remember when your kitchen knife first came out of the box and seemed to glide through everything? Then one day a tomato puts up a fight, an onion needs a bit more muscle and you think, “Hang on, have I ruined this already?”
Good news: probably not. Every kitchen knife gradually loses its edge through normal use. Sharpening simply restores that edge so your knife can get back to doing what it does best.
Learning how to sharpen a knife at home is also much easier than it sounds. You don't need a workshop or years of practice. You just need the right knife sharpener, the correct angle and a few minutes. Below, we'll help you work out whether your knife actually needs sharpening, choose a method that suits you and take you through it step by step.
Does Your Knife Actually Need Sharpening? Here's a 30-Second Test
Before getting the sharpening gear out, check whether your knife really needs it.
Try the paper test: Hold a sheet of paper vertically and carefully slice down through the edge. A sharp knife should cut cleanly with very little resistance. If the blade catches, tears the paper or simply folds it over, the edge needs some attention.
Or try the tomato test: Rest the knife on the skin of a ripe tomato and gently draw it backwards. A sharp blade should bite into the skin without you needing to push down. If you're applying pressure just to get started, it's likely time to sharpen.
Both are quick ways of spotting a dull edge, and neither result means you've damaged your knife. Edges gradually wear through everyday chopping and slicing. Victorinox similarly recommends paper and tomato tests for identifying when a kitchen knife has become dull.
If your knife is struggling with both tests, head to House's range of knife sharpeners and choose the method that feels most comfortable.
Right, Let's Sort You Out a Sharpening Tool
There isn't one best knife sharpener for everybody. The right choice depends on your knife, how much control you want and, realistically, how much time you're prepared to spend learning the technique.
For most home cooks, the choice comes down to a whetstone, manual pull-through sharpener or electric knife sharpener. House carries options ranging from beginner-friendly pull-through sharpeners to whetstones for more precise control.
And what about that long steel rod sitting in your knife block? That's primarily for honing, not sharpening. We'll come back to that shortly.
Whetstone, Pull-Through, or Electric: Which One's Actually You?
Sharpening tool: Whetstone
Best for: Cooks who want maximum control over the edge and angle
Approx. time: 10–20 mins
Learning curve: Moderate
Choose a whetstone if you're happy to practise. It gives you excellent control over the sharpening angle and pressure, making it particularly useful when caring for premium kitchen knives.
Sharpening tool: Manual pull-through
Best for: Beginners wanting something simple and repeatable
Approx. time: 2–5 mins
Learning curve: Easy
Choose a manual pull-through sharpener if you want a straightforward method without having to hold the blade at a precise angle yourself. Preset sharpening slots do much of that work for you.
Sharpening tool: Electric sharpener
Best for: Busy cooks wanting a fast, guided process
Approx. time: 1–3 mins
Learning curve: Very easy
Choose an electric sharpener if convenience is the priority. Some models guide the blade through preset sharpening stages, taking much of the guesswork out of the process. For example, House's Baccarat Precision Edge Electric Knife Sharpener uses coarse and fine stages with a preset 16-degree sharpening edge.
Does Your Knife's Steel Change the Game?
Yes, and this is the one bit worth checking before you start.
Many Western-style kitchen knives have a double-bevel edge, meaning both sides are sharpened. A sharpening angle of around 15–20° per side is common, although the manufacturer's recommendation should always take priority.
Japanese knives can be different. Some traditional Japanese knives use a single-bevel edge, while many modern Japanese-style chef and Santoku knives are double-bevelled. Their harder steels may also be sharpened to more acute angles.
So, before taking a whetstone to your favourite Japanese steel knife, check its care instructions. This is particularly worthwhile with premium Global knives and Shun knives.
Not sure what style you're working with? Our guide to Santoku vs chef knives is a handy place to start.
How to Sharpen a Knife, Step by Step (It's Easier Than It Looks)
Whatever method you're using, there are three things to remember: keep the knife and sharpening tool stable, use light and consistent pressure, and don't rush.
For a whetstone, you'll also need to maintain a consistent knife sharpening angle throughout each stroke. Around 15–20° is a useful starting point for many straight-edged knives, but always follow your knife manufacturer's recommended angle. Victorinox, for example, recommends 15–20° when resharpening its straight-edged knives on a whetstone.
Sharpening With a Whetstone, Step by Step
Wondering how to use a whetstone without making a mess of your favourite knife? Here's the basic method.
- Prepare your stone. Check the manufacturer's instructions first. Some water stones need soaking before use, while splash-and-go stones only need their surface wet. Place the stone on a non-slip base or damp tea towel so it cannot slide.
- Start with the appropriate grit. If your knife is noticeably dull, begin with the coarser sharpening surface. If you're simply refining an edge, you may be able to start with a finer grit.
- Find your angle. Lay the blade flat against the stone, then raise the spine until you reach the manufacturer's recommended sharpening angle. For many knives this will be somewhere around 15–20°.
- Sharpen from heel to tip. With light, even pressure, move the blade across the stone so the entire cutting edge, from heel through to tip, makes contact. Keep your wrist steady so the angle doesn't change halfway through.
- Repeat consistently. Start with around 5–10 controlled strokes, then check your progress. Repeat as needed rather than racing through a large number of strokes. The aim is consistency, not brute force.
- Sharpen the other side. For a double-bevel knife, turn the blade over and repeat the same number of strokes at the same angle. Single-bevel knives require a different technique, so follow the manufacturer's instructions.
- Move to the finer grit. If you're using a combination stone, switch to the finer surface and repeat with lighter pressure. This refines and smooths the newly formed edge.
- Clean and test. Carefully rinse and dry the blade, then repeat the paper or tomato test. Still catching? Give it a few more controlled passes rather than pressing harder.
Keeping a consistent angle is one of the trickiest parts of whetstone sharpening, so don't worry if the first attempt feels a little awkward. Angle guides can also provide a useful visual reference while you're learning.
Sharpening With an Electric or Pull-Through Sharpener
If that whetstone section had you thinking, “Perhaps something with fewer steps?”, this is your method.
- Place the sharpener securely on a dry, stable benchtop and identify the coarse and fine stages, if your model has both.
- Insert the heel of the knife into the appropriate sharpening slot. Let the slot establish the angle rather than twisting the blade.
- Draw the knife smoothly towards you, moving from heel to tip in one continuous motion. Don't saw backwards and forwards.
- Repeat only as directed by the sharpener manufacturer. Several controlled passes are generally better than forcing the blade through with heavy pressure.
- Finish with the finer stage if your sharpener includes one. This helps refine the freshly sharpened edge.
- Wipe the blade clean and test it using your paper or tomato test.
Electric and pull-through models are designed to make the process repeatable, but always check that your sharpener is suitable for your particular knife before using it. This matters especially for specialty edges, premium Japanese knives and serrated blades.
Got a Serrated Knife? Here's the Twist
Learning how to sharpen a serrated knife is a slightly different job because those little scallops along the blade aren't designed to be swept over a flat whetstone like a standard chef's knife.
Instead, use a tapered or appropriately sized sharpening rod that fits inside each serration. Work on the bevelled side of the blade, placing the rod into each serration and moving it gently along the existing bevel. A few light strokes in each section should be enough. Avoid grinding away at the teeth, as you're trying to restore the existing edge, not reshape it.
Once you've worked along the serrations, any tiny burr on the flat side can be removed very lightly with an appropriate fine sharpening surface.
If you're unsure about the blade's construction, professional sharpening is a perfectly sensible option. Serrated knives usually need sharpening less frequently than straight-edged knives anyway, so there's no prize for attacking your bread knife with the wrong tool.
Sharpening vs. Honing: What's the Difference (and Do You Need Both)?
Here's the simplest way to remember it: sharpening creates a new edge; honing maintains the edge you already have.
As you use a knife, the very fine cutting edge can gradually roll or bend out of alignment. A honing steel helps straighten and realign that edge. Sharpening goes further by removing a small amount of blade material to form a fresh cutting edge.
That means honing can help a knife feel sharper without actually sharpening it.
And yes, the two work together. Once you've sharpened your knife, honing can help keep that freshly restored edge aligned between sharpening sessions. Victorinox also recommends honing after sharpening to smooth and align the new edge.
Think of sharpening as the occasional reset and honing as the regular tidy-up.
Keep That Edge: Your Next Step
See? The sharpening mountain wasn't quite as steep as it looked.
Once you've found a method you're comfortable with, maintaining your knives becomes another small kitchen habit rather than a rescue mission. Hone regularly to keep the edge aligned, and sharpen when honing no longer brings the knife back to clean, effortless cutting.
How often that happens depends on how frequently you cook, what you cut, your knife steel and how you store and care for the blade. Rather than sharpening simply because a certain number of months has passed, use the paper or tomato test as your cue. Victorinox suggests sharpening is needed much less frequently than honing and gives once or twice a year as a general guide, depending on use.
Ready to give yours some attention? Explore House's knife sharpeners and choose a tool that suits both your knives and your confidence level.
Frequently Asked Questions
How Often Should You Sharpen Your Kitchen Knives?
For many home cooks, sharpening once or twice a year may be enough, but there's no universal schedule. Heavy use may mean sharpening more often. Hone your knives regularly and sharpen them when honing no longer restores clean cutting performance.
What Angle Should You Sharpen a Knife At?
A knife sharpening angle of around 15–20° per side is common for many kitchen knives, but the correct angle depends on the blade. Always check the manufacturer's instructions, particularly for Japanese and specialty knives.
Is Honing the Same as Sharpening?
No. Honing primarily realigns a knife's existing edge, while sharpening removes a small amount of metal to create a new cutting edge. Hone regularly for maintenance and sharpen when the blade has genuinely become dull.
Can You Sharpen a Serrated Knife on a Whetstone?
Not using the same flat-stone technique you'd use for a chef's knife. Serrations are normally worked individually with an appropriately sized sharpening rod or specialist tool. If you're unsure, professional sharpening is the safer option.
What's the Best Knife Sharpener for Beginners?
A manual pull-through sharpener is one of the easiest options for beginners because its sharpening slots help control the blade angle. An electric knife sharpener can be similarly convenient. A whetstone provides greater control but requires more practice to maintain a consistent angle. House's current sharpening range includes all three approaches.
