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Jan 29, 2011 08:18 PM

Honing/sharpening a knife

What's the most elementary, practical advice you can give to a novice chef with dull knives? I have no clue what I need to do to get them sharp again.

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  1. It depends on your knives, but there are two stages of sharpening the blade of your knife.

    First thing is to hone your blade with a honing steel. Honing basically corrects the angle of the blade, and should be done on a regular basis. Some would even say with every use. From my experience honing steels are all pretty much the same - any of these should do the job:

    If you still feel your knife is dull after honing, your blade needs to be sharpened. I used to fuss around with a sharpening stone, but not any more. This works great for most knives and can't get any easier to use:

    Between those two tools, my knives are never dull. :) Unfortunately I've stopped using my favorite Japanese knife because I can't be bothered with a sharpening stone any more. :(

    2 Replies
    1. re: joonjoon

      joonjoon: "Unfortunately I've stopped using my favorite Japanese knife because I can't be bothered with a sharpening stone any more."

      If you like the AccuSharp, then this Asian Edge Sharpener (by Wusthof) may be the equivalent for your J-knife:

      1. re: Eiron

        Thanks Eiron, this might be just what I needed!

    2. sushigirlie: "...the most elementary, practical advice..." Professional sharpening. Cheap, easy, and not frequently needed.

      Several posters here (and my friends, really!) have the time, interest, money and aptitude to sharpen their own, apparently quite well. Some even say it's easy to master. I've been making and using knives for a long, long time, own many expensive sharpening tools and stones, and I honestly don't have the "knack" to equal what a good pro sharpener can do. But for many who "get into" sharpening, it becomes a hobby and a bit of an end in itself. If you think you might like to sharpen yourself, there is a whole fascinating world out there if you're willing to/interested in spending the time and money.

      Since you asked about practicality, I'll repeat what my friend Bob Kramer says: Have your knives professionally sharpened once a year. In between sharpenings, use a crock stick (ceramic "steel") once a month and a steel once a week or whenever needed.

      Now then, by "professional sharpening", I do not necessarily mean your local grocery or kitchen store. You need to ask around.

      2 Replies
      1. re: kaleokahu

        I concur with this advice. But make sure you find someone who really knows and cares about sharpening knives. There's some really crappy knife sharpeners out there

        1. re: chuckl

          Why don't people just send out test knives? Like sending out a utility knife or something just to see if the professional sharpener meets your expectation before sending the Chef's knife.

      2. Seriously, go to YouTube and type in "how to sharpen a knife". There are probably hundreds of informative videos that will show you how to get started. Watch a dozen or so with high ratings, identify the basic principles that everyone agrees on, get a 1000 grit ceramic water stone as a good all-around sharpening stone, and practice on a cheap dull knife. That's what I did, and even though I'd never claim to be a "Knife Sharpening Guru", my knives are now sharper than any I'd ever handled before in my life.

        PS. You even may find, as I did, that it's kind of fun.

        1. Sunshigirlie,

          Honing is for maintaining a knife edge, but if your knives are truely dull, then they will need to be sharpened. The answers partly depends on your knives. Excellent knives should not have the same treatment as poor knives. For inexpensive knives of Faberware, Tools of Trade, Henckels International..., you can use something like the following

          However, if you have knives like Wusthof Classic, Shun, Global, ... etc, then you should either use a waterstone if you want to do it yourself or send them out to professional for sharpening. A small gadget like Spydero Sharpmaker may also work for light sharpening jobs:

          1. I think I'm one of those guys Kaleokahu mentioned above. We've disagreed on this subject at times (I still think most people CAN learn to hand sharpen well enough to make it worth their while if they're so inclined), but he's a good, knowledgeable guy, and his advice is likewise quite good.

            I can't give you a great recommendation without knowing a few things first.
            1) What type of knives do you use?
            2) How important are the following factors to you, relatively speaking?
            ---Easy to learn/do
            ---Gentle on the knives
            All of the good options involve tradeoffs - there's no quick, cheap, easy way to keep a screaming sharp edge all of the time. What matters most to you?

            I will say that while a honing rod can be useful, it's not gonna be enough to make a very dull knife sharp again on its own easily (and if yours haven't been sharpened or honed in a couple years, they're probably very dull), even a diamond or ceramic honing steel. It's more useful as a support to some other sharpening method. And not everyone needs one, depending on which method you choose.

            1 Reply
            1. re: cowboyardee

              Do you cook for a living? If you do, your knives are the most important tools in your kit so I would suggest you start sharpening them by hand(whet stones) sooner than later.If I can learn to hand sharpen knives and get them razor sharp,anyone can.
              tanuki's right. You Tube is an excellent place to start. It can look intimidating at first,but once you get the hang of it you'll look forward to sharpening your knives(sounds kinda nerdy,I know).