How to Sharpen a Knife Professionally at Home
Are you sharpening your knives correctly? Learn how with our guide that will teach you how to sharpen knives at home using professional tools. Sharpening your knives can take practice. But with time and experience, you’ll become proficient and your knives will remain razor sharp, making every meal preparation smoother.
- Prepare your tools
You will need a whetstone. Remove the whetstone from its non-slip cradle and soak in water for 15 minutes.
- Choose the correct angle
Place the whetstone back in its non-slip cradle. Aim to sharpen your knife at an angle of 20°. The easiest way to achieve this is by holding your knife at 90° to the top of the stone then visually cutting the angle in half, twice.
- Sharpen
With moderate pressure, slide the entire length of the blade across the stone, ensuring a consistent angle, until sharp. Repeat on the opposite side of the knife at a similar pressure and using the same number of strokes to maintain an even edge.
- Hone
Use the finer grit side of your whetstone to hone the knife, realign the edge of the blade and further refine the sharpness. Slide the entire length of the blade across the stone, and repeat on the other side, but applying less pressure with each stroke.
You can also use a steel honing rod: hold vertically and draw the knife down its length, alternating sides.
- Clean
Rinse and dry your blade and whetstone or honing rod. Allow the whetstone to dry completely before storage.
Ensure to frequently sharpen and hone your knives to keep them in their very best condition for your delicious creations. Discover our range of knife sharpeners for your kitchen.
