Today’s lesson is 300 words, a 1 min 12 sec reading time. This post is the instructional complement to Knife Sharpening Basics. Subscribe here.
Basic Knife Sharpening YouTube Link
📍 Introduction:
Practicing sharpening and testing the blade is the best way to learn. Once you master this skill, you’ll be flying through veggie prep!
✅ Instructions
Sharpening the Blade:
Option 1 - Basic Sharpening (see video above for demo)
* Secure sharpener (like this one) on a folded kitchen towel
* Slide knife from back to front slowly. Exert even pressure
* Start with ten strokes on coarse, ten on fine
* Test the blade (see instructions below)
* Repeat until you pass the test
Option 2 - Whetstone Sharpening (video coming soon)
* Soak stone for 10 min
* Secure on a folded kitchen towel
* Use 22.5° angle (half of 45°, which is half of 90°) with knife facing blade away
* Slowly pull the knife towards you with even pressure
* Five strokes on coarse, five on fine. (Flip every 5-10 strokes to keep blade “true”)
* Test, repeat as necessary.
Testing the Blade:
Option 1 - Tomato Method
* Gently slice through the tomato top with a rocking back to front motion
* If tomato slices easily with minimal pressure, you did it! 🥳
Option 2 - Paper Method
* Hold a piece of paper or folded sheet of newspaper in the air
* Quickly drop the knife across the paper
* If the paper slices in half, you did it! 🥂
Honing the blade
* Secure honing rod/steel on a folded kitchen towel
* Place knife at ~22.5° angel
* Slide back and forth from the top down
📝 Notes, Tips & Tricks
* Remember that honing is for maintenance between sharpenings: if you are regularly honing your knife (e.g., every 2-4 uses) you only need to sharpen a couple of times a year
* Be careful!
🎓 Further Study
* Knife Sharpening Basics [Life School]
* How to Sharpen a Knife (and Hone It) the Right Way [Epicurious]
* 🎥 How Do Honing Rods Work? [YouTube]
* More Advice and Theory on Sharpening Angles for Knives
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