If you’ve ever tried to sharpen a knife with a stone, you know it’s not easy. With the right technique and tool, though, sharpening can be a breeze. Enter: the knife sharpener.
A knife sharpener is the ideal tool for getting your blades back in fighting shape. You don’t need any special skill or mastery of technique to use one—just a couple of simple steps and a reliable sharpener. Here, we’ll take you through exactly how to sharpen with a knife sharpener, step by step, so that your knives are always ready to get the job done.
Ready? Let’s get started.
Benefits of Using a Knife Sharpener
Are you tired of trying to slice produce with a dull knife? Are you worried about dropping your knife and causing an injury when your hands slip? A knife sharpener is the perfect solution for a smoother, safer cutting experience.
Using a knife sharpener has numerous benefits:
- Sharpened knives provide better grip and control. You’ll be able to grip the handle with precision and have more control over the blade for precise slicing and dicing.
- Sharpened knives allow for faster and safer work. You can quickly cut through produce, bread, or meat without worrying that your hand will slip while using blunt or dull blades.
- Sharpened knives enable the precise cutting of food. This can help with presentation as well as ensuring that cooked food is evenly cooked.
So, if you’re looking to upgrade your kitchen experience, learning how to use a good quality knife sharpener is a great way to do so.
Choosing the Right Type of Knife Sharpener
When it comes to sharpening knives, there are many choices to make. From electric to manual, and sharpening systems to stones or steels, here’s what you need to know in order to make the right decision for your knife sharpening needs.
The most common types of professional knife sharpeners are stones/whetstones, oil stones, water stones, coarse stones, medium grit, and fine grit. Stones/whetstones are the most popular type of knife sharpener; they are usually made from diamond-coated metal plates and provide a quick and easy way to sharpen knives without damaging them. Oil stones are generally harder than water stones; they require more frequent honing but also produce a sharper edge on the blade. Water stones are softer with a finer grit; they cut more slowly but can provide a very fine edge on your blade.
To sum it up: If you want a fast and easy way to sharpen knives without damaging them, use a whetstone (or stone) sharpener. If you want more durability from your sharpener and don’t mind taking extra time and care when honing your knives, an oil stone may be the best option. For those who want an even sharper edge but aren’t willing to wait as long as oil sharpeners require, water stones offer an excellent combination of speed and cutting power.
Preparing the Blade Correctly Before Sharpening
Now that you’ve got your sharpening stone ready, let’s get your blade prepped before you start the sharpening process.
It may sound basic, but making sure that the blade is free from any dirt, rust, or debris is important to get the cleaning and sharpening job done properly. So, take a few minutes to clean the blade with a damp cloth, removing any dirt, before you sharpen it.
Place the blade down on a whetstone or sharpening stone
Once your blade is prepped, it’s time to start the sharpening process. Place your knife on the whetstone so that it lies flat and secure, with the bolster and spine of the blade firmly in contact with the grinding surface. Make sure you do this properly and securely—the last thing you want is for your knife to slip while you’re sharpening.
Position the blade at a specific angle
Once in place, make sure that your knife is at an appropriate angle relative to the honing stone or grinding wheel. A common angle used when using a whetstone is 20°-25°—but do check what’s recommended for whatever type of sharpener you’re using. Stay consistent with your angle throughout each pass of sharpening for great results.
Use a honing steel to straighten and refine the blade’s edge
One final tip: use a honing steel after each pass of sharpening with a whetstone or grinding wheel. This will help straighten out and refine any irregularities in the edge that have been created during each pass, meaning that after every time you sharpen on both sides of the blade, reach for an honing steel before moving on.
Techniques for Hand-Held and Bench-Mounted Sharpeners
So, how do you sharpen a knife with a knife sharpener? It’s actually not that complicated—all you need to know are a few simple techniques for using both hand-held and bench-mounted sharpeners.
Hand-Held Sharpeners
Hand-held sharpeners are best suited for honing blades since they don’t remove much metal. To sharpen, place the sharpener on a flat surface and draw your blade across it with light pressure. Move the tool back and forth across the blade in steady strokes, taking care not to press too hard or overheat the blade. Take regular breaks to examine your progress and make sure that you’re doing it right. Once the desired level of sharpness is reached, strop the blade on a leather belt or piece of paper towel to remove any burrs.
Bench-Mounted Sharpeners
Bench-mounted sharpeners come in two primary forms: hand files and power sharpeners. To use a hand file, begin by firmly securing your chain in place and drawing your file away from you in smooth strokes along the full length of each cutting tooth—the same way it was shaped when new. As you go, make sure to follow the natural curve of the blade as closely as possible for optimal results. When using a power sharpener or bench grinder, move it across each tooth for no more than a few seconds before turning off the machine and checking your work. This will help prevent overheating, which can damage your blade’s performance over time.
Maintaining a Professional Edge With a Honing Steel
One of the best ways to make sure the edge of your knife is always sharp is to use a honing steel. This is also known as a honing rod or sharpening steel, and it does not actually sharpen the blade—instead, it realigns the blade back into its original position, helping to maintain a good edge between true sharpenings. Here’s how it works:
- Hold the honing steel in your dominant hand and place with the tip on a surface like a table or cutting board.
- Take your knife in your other hand and place it at around 20 degrees against the steel, pushing firmly back towards you with even pressure (this will help remove any small nicks in the blade).
- Then move the knife up and down along one side of the steel rod, repeating several times (this creates friction and will sharpen the knife long-term).
- Flip over and repeat on the other side of the rolled rod, using the same motion and pressure as before.
- Finish by wiping down the knife blade with a clean cloth or kitchen towel.
Using a honing steel between sharpenings can keep your knives in top condition for longer, meaning you don’t have to worry about frequent trips to get your knives professionally sharpened—saving you both time and money.
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Conclusion
All in all, sharpening with a knife sharpener is a great skill to have, and can save you money in the long run. With the right set of tools and techniques, you can maintain the perfect degree of sharpness on your knives. That way, you can cut through any food item, like butter, and save yourself time and effort in the kitchen. Plus, with the right maintenance, your knives can stay sharp for much longer, and you won’t need to sharpen them too often. So, grab your knife sharpener, sharpening stone, and honing rod, and get to work.
