How to Use a Kitchen Knife Sharpener: 12 Tips and Tricks

Every home chef knows the frustration of a dull knife; a tomato squished rather than sliced, bread torn instead of neatly cut. This common cooking problem tests your patience. It also takes away the joy of cooking. What should be fun becomes a boring task. But what if the solution was as simple as mastering the use of a kitchen knife sharpener?

This guide is more than just about keeping your blades ready. It's about resurrecting the true pleasure of cooking to ensure every cut is a testament to your culinary passion. In this course, you will learn how to sharpen your knives. This important skill can change your cooking from ordinary to amazing.

Whether you're a seasoned chef or a kitchen novice, sharp knives are your allies in crafting dishes that impress, both in taste and presentation. Let's dive into the world of precision cutting, where every slice is a step closer to culinary excellence. Read on to learn precisely how to use a kitchen knife sharpener.

1. Know Your Knife

Every chef, whether at home or in a professional kitchen, understands that different dishes require different kitchen knives. From the versatile chef's knife to the precise paring knife, each tool has its unique role.

But it's not just about the function. It's also about maintenance. Different types of knives, such as serrated bread knives, flexible fillet knives, and strong cleavers, require special care. This care helps keep them in great condition.

For instance, a serrated knife might not need as frequent sharpening as a chef's knife, but requires a different technique when it does. Recognizing the variety in your knife collection is the first step to ensuring they last longer and perform better.

2. Choosing the Right Sharpener

Selecting the right sharpener for your knives is crucial. The market offers several types, from traditional whetstones to modern electric sharpeners.

Whetstones, favored for their precision, allow for a controlled sharpening process suitable for high-quality blades. On the other hand, electric sharpeners offer convenience and speed, ideal for those with less time on their hands. Steel rods, another option, are best for honing knives to realign edges without removing much material.

Your choice should match your knife maintenance goals. Decide if you want the artisanal feel of manual sharpening or the consistent sharpness of electric models.

3. Understanding the Angle

The angle at which you sharpen your knife is critical for achieving the perfect edge. Different blades require different angles for optimal sharpness. For example, Japanese kitchen knives usually need a sharpening angle of 10 to 15 degrees. In contrast, Western-style knives often need a 20-degree angle.

Taking care of your knives helps them stay sharp longer and cut better.

4. The Importance of Consistency

When it comes to sharpening a knife, consistency is your best friend. Imagine trying to sharpen a pencil with uneven strokes. The result is a pencil that's not ready for precise lines.

The same goes for knives. Consistent strokes across the sharpener not only ensure an evenly sharpened edge but also prevent damage to the blade.

A steady hand and regular motion across the stone or through the sharpener are key. This steady method ensures every part of the knife's edge receives equal attention. This leads to a sharp and dependable tool for all your cooking needs.

5. Testing Sharpness Safely

Once you've finished sharpening a knife, you'll want to test its sharpness to ensure it's ready for action. However, safety should always be your top priority.

One safe method is the paper test, where you hold a sheet of paper upright and try to slice through it with the knife. A sharp knife will cut through smoothly with little resistance.

Another method is to gently and carefully run the blade across the skin of a tomato or a piece of fruit. A sharp knife should make a clean cut without much pressure.

Remember, always keep your fingers clear of the blade's edge, and use a cutting board as a stable base when testing on food items.

6. Regular Maintenance Is Key

Knife maintenance doesn't stop at sharpening a knife. It's an ongoing commitment to ensure your tools remain in top shape. Regular maintenance means cleaning your knives after each use. Dry them nicely to stop rust. Store them in a knife block or on a magnetic strip, away from moisture. For Damascus knives, a magnetic strip or board is recommended.

Additionally, honing with a steel rod between sharpenings can help maintain the knife's edge without removing material. Think of it as brushing your teeth between dentist visits. It doesn't replace the need for a deep clean (or sharpen), but it keeps things in better shape longer.

This regular care not only makes your knives last longer but also keeps them sharp and ready for every meal.

7. Clean and Dry Before Sharpening

Before you even think about sharpening a knife, make sure it's clean and dry. Why? Because dirt, grime, or even tiny food particles can affect the sharpening process.

They can get in the way, preventing the blade from sharpening evenly. Plus, water or moisture can cause the metal to slip on the sharpening stone or in the sharpener and make it harder to control.

So, please take a minute to wash your knife with soap and water and dry it thoroughly with a towel. This simple step is a big part of knife care and makes sharpening a knife much more effective and safer.

8. Use Gentle Pressure

When sharpening a knife, you might think the harder you press, the sharper it'll get. But that's not the case. Using too much force can actually damage the blade and the sharpener.

It's all about finding a balance. You want to apply enough pressure to make contact with the sharpening surface, but not so much that you're grinding the blade away. Think of it as a firm handshake; not too weak, but not bone-crushing either.

This gentle, consistent pressure helps create a sharp edge without wearing down your knife too quickly.

9. Sharpening Specialty Knives

Specialty knives, such as those for filleting fish or carving meat, require extra care when sharpening. These cooking knives often have unique shapes and edges designed for specific tasks. For example, a fillet knife's flexible blade allows it to move smoothly along the bones of fish.

When sharpening these special tools, it is important to keep their original angle and shape. This helps maintain their cutting abilities. Follow the manufacturer's instructions or consult with a professional sharpener who has experience with these types of knives. This ensures your specialty knives stay sharp and effective, keeping them ready for whenever you need that precise cut.

10. Storing Knives Properly After Sharpening

After sharpening your knives, storing them correctly is crucial to maintain their edge and ensure they're ready for your next culinary adventure. Instead of putting them in a drawer where they can get damaged, buy a knife block or a magnetic strip.

A knife block keeps the blades separated and protected, while a magnetic strip displays your knives, keeping them out of reach of children and freeing up counter space. A magnetic board should be kept away from the sink and dishwasher to prevent moisture coming in contact with the knives.

Whichever storage option you choose, make sure your knives are completely dry before putting them away. This prevents rust and keeps your cooking knives in prime condition, ready to slice, dice, and chop at a moment's notice.

11. Mind the Cutting Surface

The surface you choose to cut on can significantly impact the longevity of your knife's sharpness. Hard surfaces, like glass or stone, can dull your knife's edge quickly, while softer materials, such as wood or plastic, are gentler on your knives.

A high-quality wooden cutting board not only protects your knife's edge but also provides a stable and safe cutting environment.

12. When to Seek Professional Sharpening

Even with careful maintenance and regular at-home sharpening, there comes a time when professional sharpening is necessary. This is especially true for high-quality knives, which can benefit from the precision and expertise of a professional sharpener.

If you notice that your knives no longer achieve the desired sharpness with at-home methods, or if they have chips and nicks that you can't fix on your own, it's time to seek professional help. Professional sharpeners have the tools and knowledge to restore your knives to their original condition.

Additionally, if you have specialty knives with unique blades that require expert attention, professional sharpening can maintain their optimal condition without risking damage.

The Art of How to Use a Kitchen Knife Sharpener

Through this exploration of how to use a kitchen knife sharpener, we've shared essential tips and tricks to ensure your blades are always at their best. Faneema Cutlery believes in the art of precision in every slice, mirroring our commitment to exceptional craftsmanship in our knife collections.

Our knives are not just tools. They're partners in your culinary adventures, designed to perform with excellence and durability.

Keen to dive deeper into knife care? We invite you to check out our comprehensive knife care guide.