Having sharp knives makes cooking so much easier and safer. Dull blades force you to use more pressure when cutting, which can cause accidents. But keeping knives constantly sharp takes some effort.

Why Keep Knives Sharp

  • Makes slicing easier and takes less effort
  • Reduces hand strain and fatigue
  • Allows better control over cuts
  • Minimizes accidents from slippage
  • Improves efficiency in the kitchen

So it really pays to invest some time in honing your blades. Let’s look at the best techniques.

Learn to Use a Whetstone

Whetstones (also called sharpening stones) are one of the most effective ways to put an incredibly keen edge on knives. The process involves removing tiny amounts of metal to thin the blade.

Supplies Needed

  • Whetstone – look for fine grits like 800, 1000, or 4000. Coarser stones are more abrasive.
  • Optional – a flattening stone to keep the whetstone perfectly level.
  • Spray bottle filled with water – the whetstone needs lubrication.
  • Kitchen towel

Getting a Razor Edge with a Whetstone

Let’s dive deeper into using a whetstone. This traditional sharpening technique puts professional levels of sharpness on blades with practice. Though it requires some effort, nothing beats whetstone honing for hair-popping keenness!

Choosing the Right Whetstone

Whetstones come in different materials, grit sizes and formats. Here’s a breakdown:

  • Materials – common types include silicon carbide, aluminum oxide and ceramic. Look for fine stones.
  • Grit – the grit number determines coarseness. Higher is finer. 800-4000 grit stones are best for finishing blades.
  • Size – standard lengths are 8-12 inches. Bigger stones allow longer sharpening strokes.
  • Format – stones are available as flattening models or with angled guides. Some have dual grits.

It’s smart to invest in quality whetstones. High-grit ceramic or diamond models retain their flatness better with less gouging.

The Sharpening Process Step-By-Step

Make sure to remove any existing burrs from the blade edge before starting. Here is the process:

  1. Soak stone in water for 5-10 minutes. This saturates the pores to prevent clogging.
  2. Hold the knife against the stone at a 15-20 degree angle. Be consistent on each side.
  3. Apply light pressure and pull the blade towards you lengthwise. Let the stone do the cutting – no muscle is required!
  4. Make alternating strokes down the stone on each side. Full tip-to-base passes prevent uneven wear.
  5. Feel for burr formation with your fingers. Flip and repeat grinding when the burr appears.
  6. Remove burr by drawing the blade lightly through the stone on one side only. Rinse knife.

It’s crucial to grind equally on both face and back. Count strokes to ensure symmetry. Just a half dozen full-length passes are enough to restores sharpness beautifully.

Additional Pointers

  • Use a lint-free towel between laps to clear metal residue and particles.
  • Employ a consistent motion and pressure for best results.
  • Rinse the stone after finishing to wash away the filings.
  • Let the stone dry out between uses to prevent damage.

With practice, whetstone sharpening becomes second nature. 

Maintaining Your Whetstones

Whetstones require some care to keep them in good condition:

  • Clean after use as embedded filings reduce cutting effectiveness.
  • Avoid exposure to harsh cleaners and chemicals which can break down the binders.
  • Check periodically for flattening by placing an engineer’s square across the surface.
  • Re-flatten as needed using a dressing stone. Find flattening services if you don’t own one.
  • Store covered and away from moisture to prevent cracking or erosion.
  • Consider soaking very dry stones in water for 10-15 minutes before flattening or use.

With proper maintenance, quality whetstones provide years of reliable service. They are definitely worth the investment for serious cooks!

Alternative Knife Sharpening Options

While whetstones offer the best DIY sharpening solution for standard kitchen knives, there are other options that work in specific situations:

Electric Grinders

Electric grinders use abrasive spinning wheels to rapidly grind away metal. Convenient for fast sharpening, but easy to overheat edges. Best for low-cost stainless knives.

Tips for Using:

  • Secure grinder to avoid vibration
  • Use gentle pressure – don’t force the blade
  • Cool between passes to prevent damage
  • Repeat 4-6 times per side
  • Clean knife after sharpening

Sharpening Systems

Sharpening systems combine multiple grits from coarse to fine polishing. User-friendly with guides for consistent bevel angles. Good choice for outdoor and sports knives.

Benefits Include:

  • Different grits for shaping and finishing
  • Angle guides for consistency
  • Compact storage cases
  • Can sharpen serrated edges

Pull-Through Sharpeners

These manual devices have pre-set sharpening slots at fixed angles. Quick and easy for occasional use. Blades stay cooler than powered models.

Best Practices:

  • Secure the unit firmly with a non-slip base
  • Use steady, even pressure strokes
  • 4-6 slow passes through the coarse slot
  • Finish with 2-3 laps in fine slot
  • Wash the knife after sharpening

While not ideal for expensive cutlery, these options work in a pinch when knives lose their edge.

Everyday Habits for Prolonging Sharpness

Top Tips for Keeping Your Knives Razor-Sharp

Certain kitchen habits preserve or degrade a fine edge. Here are tips to get the most mileage from a freshly sharpened blade:

Proper Cutting Technique

  • Let sharp knives cut rather than forcing with pressure
  • Slice with smooth, long motions rather than short chops
  • Use the entire length of the blade when possible
  • Adjust grip angle to prevent twisting motions

Cutting Surfaces

  • Use boards – never cut directly on hard surfaces
  • Choose wood, bamboo, rubber or soft plastic boards
  • Avoid glass, stone, ceramic and stainless steel
  • Disinfect boards regularly to kill bacteria

Care While Cleaning

  • Hand wash gently rather than harsh scrubbing
  • Dry immediately and store in protective sheaths
  • Ensure blades don’t bang around inside drawers
  • Consider blade guards if storing loose in drawers

What to Avoid Cutting

Some foods and materials degrade edges faster:

  • Hard vegetables like winter squash, turnips and potatoes
  • Dense tropical fruits with tough rinds
  • Frozen foods (let defrost first)
  • Meat bones or fibrous produce like celery
  • Bread with tough crusts

Save your knives for slicing tender items to prolong sharpness as long as possible!

Final Tips

Maintaining razor sharpness just takes a few good habits:

  • Invest in quality whetstones and learn the proper sharpening technique
  • Use a steel before each meal for quick honing
  • Cut mindfully and avoid scraping or twisting
  • Wash carefully by hand and store in sheaths
  • Have knives professionally sharpened if you don’t DIY
  • Replace knives showing chips, cracks or damage

Follow this advice and your cutlery will deliver clean, easy cuts for years!