When your blade is properly sharpened, it glides through ingredients with zero resistance, giving you clean, precise cuts and keeping you safe from accidental slips. If you use a dull knife, you are forced to apply extra pressure, which crushes and bruises your food and drastically increases the chance of the blade sliding off the ingredient and cutting your hand.
To get your edges back to peak performance, here is the quick breakdown on how to sharpen your knife from start to finish:
1️⃣ Inspect the knife’s condition and choose the right starting grit.
2️⃣ Sharpen one side to get an even burr on the entire edge, then repeat on the other side.
3️⃣ Sharpen both sides interchangeably to partially remove and recenter the burr.
4️⃣ Repeat steps 2 & 3 using a progressively higher grit whetstone.
5️⃣ Use a leather strop to fully remove the burr and check your sharpness by slicing through a piece of newspaper.
Want your knives to get sharp but don’t have the tools? Check out our extensive collection of all sharpening-related accessories.
👉 Want more info on how to get started? Check out our ‘Beginner’s guide to knife sharpening’, which includes an informative video guide that will tell and show you everything you need to know!
👉 You already sharpen your double-bevel knives, but single-bevel scares you? ‘Sharpening single bevel knives [Video Guide]’ is the antidote you need!
