Are You Sharpening Wrong? | 12 Knife Sharpening DOs & DON'Ts!

Today, we'll be sharpening this knife.

Sharpening Basics: Step 1 of 12

❌ Sharpening with a dry whetstone → Too much friction can damage the blade and clog the stone.

✅ Let the stone absorb plenty of water → Ensures smooth sharpening and prolongs the life of both blade and stone.

Ideally, soak the stone for 10–15 minutes before use.

❌ Blade angle too steep (over 30°) → Can cause chipping.

A steep angle focuses pressure on the edge and leads to faster damage.

✅ Keep the blade slightly tilted at about 15° → Provides stable contact and even sharpening.

About the height of two stacked US two 1-cent coins (3mm) between blade and stone.

❌ Holding the knife straight and vertical to the stone → Wears down the center and distorts the blade.

If you only keep rubbing in one spot, both the sharpening stone and the knife will become unevenly worn.

✅ Hold the knife at a slight diagonal (around 45°) → Ensures even wear and natural movement while sharpening.

The entire blade makes smooth contact with the whetstone, making sharpening easier.

❌ Fingers too far from the edge → You lose control and power.

✅ Place your fingers right above the sharpening point → Directs pressure to the blade and ensures even sharpening.

Now, let's actually sharpen, applying what we've learned so far about ✅ and ❌ methods.

✅ Use different areas of the stone—center, left, right → Prevents uneven wear and gives your knife a uniform edge.

If you always sharpen in the same spot, the stone will wear unevenly and cause inconsistencies.

❌ Sharpening in only one direction → Leaves uneven edges and poor sharpness.

✅ Push and pull in a smooth back-and-forth motion → Applies even pressure across the entire edge.

❌ Only sharpening one section of edges. → Leads to imbalance and inconsistent edges.

✅ Gradually shift your sharpening position → Ensures a consistent edge from heel to tip.

The key is to gradually shift your position, ensuring even contact across the entire blade.

✅ Lightly sharpen the back side to remove burrs → Maintains balance and prolongs sharpness.

Avoid applying too much pressure; instead, sharpen gently as if lightly stroking to remove burrs.

✅ The sharpness is perfect!

After shaping the blade with a medium stone, use a finishing stone for the final touch.

❌ Forcing pressure onto the stone → Can damage both blade and stone.

Excessive force is counterproductive! Finishing stones are delicate, so pressing hard is a no-go.

✅ Use light pressure with the finishing stone → Smooths and perfects the edge gently.

The goal is to smooth out fine irregularities and enhance sharpness and polish.

Use the same technique as with the medium stone—just gentler and shorter.

✅ Wash with soap and rinse well → Removes dirt and metal particles for a clean finish.

❌ Leaving the knife to air dry → Can cause rust.

✅ Wipe completely dry with a soft cloth or paper towel → Prevents rust and keeps the knife in top condition.

These are the 12 essential steps to sharpening a kitchen knife.

The key is maintaining proper angle, balanced pressure, and even sharpening.

With regular care, your knife will last longer and make cooking more enjoyable.