Today’s lesson is 300 words, a 1 min 12 sec reading time. This post is the instructional complement to Knife Sharpening Basics. Subscribe here.

Basic Knife Sharpening YouTube Link

📍 Introduction:

Practicing sharpening and testing the blade is the best way to learn. Once you master this skill, you’ll be flying through veggie prep!

✅ Instructions 

Sharpening the Blade: 

Option 1 - Basic Sharpening (see video above for demo)

* Secure sharpener (like this one) on a folded kitchen towel 

* Slide knife from back to front slowly. Exert even pressure

* Start with ten strokes on coarse, ten on fine 

* Test the blade (see instructions below) 

* Repeat until you pass the test 

Option 2 - Whetstone Sharpening  (video coming soon)

* Soak stone for 10 min

* Secure on a folded kitchen towel 

* Use 22.5° angle (half of 45°, which is half of 90°) with knife facing blade away

* Slowly pull the knife towards you with even pressure 

* Five strokes on coarse, five on fine. (Flip every 5-10 strokes to keep blade “true”)

* Test, repeat as necessary. 

Testing the Blade:

Option 1 - Tomato Method 

* Gently slice through the tomato top with a rocking back to front motion

* If tomato slices easily with minimal pressure, you did it! 🥳

Option 2 - Paper Method 

* Hold a piece of paper or folded sheet of newspaper in the air 

* Quickly drop the knife across the paper 

* If the paper slices in half, you did it! 🥂

Honing the blade 

* Secure honing rod/steel on a folded kitchen towel 

* Place knife at ~22.5° angel  

* Slide back and forth from the top down 

📝 Notes, Tips & Tricks

* Remember that honing is for maintenance between sharpenings: if you are regularly honing your knife (e.g., every 2-4 uses) you only need to sharpen a couple of times a year

* Be careful!   

🎓 Further Study

* Knife Sharpening Basics [Life School]

* How to Sharpen a Knife (and Hone It) the Right Way [Epicurious]

* 🎥 How Do Honing Rods Work? [YouTube]

* More Advice and Theory on Sharpening Angles for Knives

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