Guides ยท Everyday Life
Kitchen Knife Sharpening Basics
Sharpen kitchen knives safely
This guide covers simple knife sharpening: choose a whetstone/grit, set a consistent angle, use light even strokes, raise a burr, and strop or hone after sharpening.
- knife sharpening
- whetstone
- angle
- burr
- honing
Choose tools
Use a whetstone (1000-3000 grit) or guided sharpener; soak water stones as needed.
Set the angle
Hold 15-20? per side for most kitchen knives; stay consistent.
Raise a burr
Use light strokes until a burr forms along the edge, then switch sides.
Finish and maintain
Use finer grit or strop to polish; hone lightly between sharpenings.
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