How to Sharpen Kitchen Knives: Whetstones, Honing Steels and Pull-Through Sharpeners

A sharp knife is safer and easier to use than a dull one. It glides through tomatoes and onions instead of slipping, needs less force and gives you more control. With Thanksgiving and holiday cooking ahead, now is a great time to get your knives back in shape. Here’s how sharpening works, which tool to use and how to keep an edge longer.

Honing vs. sharpening

These two words get mixed up, but they do different jobs:

• Honing straightens the edge. With use, the very thin edge of a blade bends slightly out of line. A honing steel pushes it back into place. Honing doesn’t remove much metal, so you can do it often.
• Sharpening grinds away a small amount of metal to create a fresh edge. You only need to do it when honing no longer brings the knife back.

A simple test: if a knife slides off a tomato skin or crushes it instead of slicing cleanly, try honing first. If that doesn’t help, it’s time to sharpen.

Choosing a sharpening tool

Whetstones

Whetstones (sharpening stones) give the most control and the best edge. They come in different grits:

• Coarse (around 200 to 600 grit): repairs very dull or chipped edges.
• Medium (around 1000 grit): the everyday sharpening stone.
• Fine (3000 grit and up): polishes and refines the edge.

Many home cooks start with a combination stone, such as 1000/6000. Some stones need soaking in water before use and others just a splash; follow the maker’s instructions.

Pull-through sharpeners

These have preset slots with abrasive wheels or rods. They’re quick and easy, and they’re a good choice if you don’t want to learn freehand sharpening. The downside is less control, and some remove more metal than necessary.

Electric sharpeners

Electric models are fast and consistent. Use a light touch and follow the directions closely, because they can wear a blade down faster than a stone.

Honing steels and rods

Steel or ceramic honing rods keep an edge aligned between sharpenings. A few passes before cooking keeps knives cutting well for longer.

How to sharpen a knife on a whetstone

1. Prepare the stone. Soak or wet it as the maker directs, and set it on a damp towel or non-slip base so it won’t slide.
2. Find the angle. Most Western-style kitchen knives are sharpened at roughly 15 to 20 degrees per side. Many Japanese-style knives use a lower angle. Check your knife maker’s guidance if you’re unsure.
3. Start on the coarser side. Place the edge on the stone at your angle, then push the blade across the stone as if slicing a thin layer off it, sweeping from heel to tip.
4. Work one side until you feel a burr. A burr is a tiny ridge of metal along the opposite side of the edge. When you can feel it along the whole length, switch sides.
5. Repeat on the other side with the same number of strokes.
6. Move to the finer grit and repeat with lighter pressure to refine the edge.
7. Finish with a few light alternating strokes, then rinse and dry the knife.

How to hone a knife

1. Hold the honing rod upright with the tip resting on a towel on the counter.
2. Place the heel of the blade against the top of the rod at about the same angle you sharpen at.
3. Draw the knife down and toward you so the whole edge, heel to tip, touches the rod.
4. Alternate sides for several light strokes.

How often should you sharpen?

It depends on how often you cook and what you cut. Many home cooks hone every few uses and sharpen a few times a year. Heavy holiday prep or a lot of cutting on hard surfaces means you’ll need it more often.

Keep knives sharp longer

• Use the right cutting board. Wood and plastic boards are gentle on edges; glass, stone and ceramic boards dull knives quickly. Our guide to wood cutting board care covers how to look after a board.
• Hand-wash and dry knives right away. Dishwashers can knock edges against other items and damage handles.
• Store knives safely in a block, on a magnetic strip or with blade guards, not loose in a drawer.
• Don’t scrape food with the edge. Turn the knife over and use the spine to push food off the board.

Knife safety while sharpening

• Keep fingers clear of the edge path and work on a stable surface.
• Move the blade away from your body.
• Wipe the blade from spine to edge, never along the edge.

Learn more about blade materials in our post on the steel used in high-quality knives. If you’re prepping a holiday roast, our guide to choosing a roasting pan pairs well with a freshly sharpened carving knife.

Learn the techniques behind great cooking

Good knife work is just one part of cooking well. If you like knowing the why behind kitchen techniques, The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt is a deep, practical read for curious home cooks.

FAQ

Does a honing steel sharpen a knife?

Not really. It realigns the edge so the knife cuts well again. When honing stops helping, the knife needs sharpening.

What angle should I sharpen my kitchen knife at?

Many Western-style kitchen knives use about 15 to 20 degrees per side. Check the maker’s recommendation for your knife.

Can I sharpen serrated knives?

Yes, but it takes a tapered rod made for serrations. Many cooks have serrated knives professionally sharpened.

Is a pull-through sharpener bad for knives?

Not necessarily. It’s convenient and fine for many everyday knives, but a whetstone gives more control and removes less metal.

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