How to Sharpen a Kitchen Knife
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These steps follow the methods Wüsthof and Victorinox publish for their own knives. Always check your knife maker's instructions first, especially for the angle. Victorinox's reminder applies to everyone: sharpening takes care and focus, so go slowly.
Before you start
- Test the edge. Victorinox's paper and tomato tests will tell you whether you need to sharpen or just hone.
- Find your angle. Wüsthof uses 14 degrees for standard knives and 10 degrees for Asian-style knives. If your maker doesn't publish one, ask them.
- Clear space. You need a stable, non-slip surface and good light.
Method 1: Honing steel (do this most often)
Wüsthof's method:
- Stand the steel vertically with the tip on a non-slip surface. Victorinox suggests a folded tea towel or damp cloth under the tip if you're new to this.
- Tilt the knife to the correct angle against the steel (Wüsthof: 14 degrees, or 10 degrees for Asian-style knives).
- Hold that angle and draw the blade down the steel from heel to tip, pulling the knife toward you as you go.
- Switch sides and repeat. Wüsthof says 6-8 times, alternating sides. Victorinox says five times on each side, at 20 degrees.
- Hand-wash the knife afterward to remove fine steel particles (Wüsthof).
Tip: slow and consistent beats fast. The angle is what matters.
Method 2: Manual pull-through sharpener
- Put the sharpener on a flat surface and hold it with one hand.
- Choose the slot. Coarse is for a dull edge; fine is for honing and polishing.
- Insert the blade fully, straight up and down (perpendicular to the counter).
- Pull the knife toward you through the slot using only its weight, from heel to tip. Never saw back and forth.
- Repeat a few times, then finish in the fine slot.
Wüsthof's guidance is to use the fine slot regularly and the coarse slot only about once or twice a year. Pressing down removes extra steel. Two-stage sharpeners → Amazon
Method 3: Whetstone
Wüsthof's whetstone steps, with notes:
- Prepare the stone. Wüsthof says to submerge its stones in water for about ten minutes. Check your stone's instructions, because some don't need soaking and some use oil.
- Set it up. Place it coarse side up on a flat, slip-resistant surface or holder.
- Position the knife. Hold the handle in your dominant hand and lay the tip of the blade at the end of the stone.
- Find the angle. Tilt the blade to the correct angle (14 degrees for standard Wüsthof knives). A rough way to picture it is to start with the blade flat on the stone and raise the spine a little. An inexpensive angle guide → Amazon can help beginners.
- Sharpen. Holding the angle, slowly slide the blade across the stone, covering the edge from tip to heel.
- Switch sides. Turn the knife over and repeat on the other side.
- Refine. Flip to the fine side and repeat. Wüsthof says this removes leftover steel.
- Keep it wet. Wüsthof suggests pouring water on the stone as you go; the particles and water form an abrasive slurry.
- Finish. Rinse the knife in hot water and dry it immediately. Then hone it, as Victorinox recommends after any sharpening.
Whetstones with bases → Amazon
How do I know I'm done?
Repeat the paper or tomato test. If the knife still snags, go back to the coarse stage for a few more passes, keeping the angle consistent. If one part of the blade cuts and another doesn't, you've probably been missing that section, often the tip or the heel.
Safety
- Keep fingers behind the edge and move slowly.
- Work on a stable surface; a slipping stone is the main hazard.
- Never test sharpness by running a finger along the edge. Use paper or a tomato.
- Clean up steel particles and wash the knife before using it on food.
What not to sharpen this way
Victorinox recommends professional sharpening for larger wavy blades like bread knives. See our serrated knife guide.
FAQ
What angle should I sharpen my kitchen knife at?
Follow your knife maker. Wüsthof specifies 14 degrees for its standard knives and 10 degrees for its Asian-style knives. Victorinox's honing guide says to hold the knife at 20 degrees to the steel.
How often should I sharpen?
Victorinox says about once or twice a year for home use, with honing every few uses in between.
How do I know it's sharp?
Victorinox suggests slicing paper (it shouldn't tear or snag) or a tomato (the knife should glide through).
Related guides
- Whetstone Grit Guide for Kitchen Knives
- Best Knife Sharpener for Beginners: A Decision Guide
- Sharpening Serrated Knives: When to DIY and When Not To