What You Need
- Sharpening stone (1000 grit is ideal)
- Water
- Towel
5 Steps to a Sharp Edge
2. Find Your Angle
Lift the knife’s spine one coin’s thickness off the stone. That’s about 15-20 degrees—perfect for most knives.
3. Sharpen One Side
Hold the angle steady. Push the blade forward like you’re slicing a thin layer off the stone. Do this 10 times.
4. Sharpen the Other Side
Flip the knife. Repeat the same motion 10 times on the other side.
5. Test & Refine
Try cutting paper. If it snags, do 3 more light strokes per side. Wipe the blade clean.
Pro Tips
- Use light pressure—let the stone do the work
- Keep the angle consistent (this matters most)
- Hone weekly with a rod to maintain the edge
- Store knives in a block or on a magnet
The Tomato Test
A perfectly sharp knife will slice through tomato skin using only its own weight—no pushing needed.
Practice on an old knife first. Within 10 minutes, you’ll have a blade that cuts better and is safer to use.
