What blunt means
Seen from the tip, a sharp edge ends in a fine point. A blunt one is rounded, so it slides and squashes before it cuts.
The sharpening guide
A sharp knife, step by step
What blunt really means, which angle and which grit to use, and how to keep an edge once you have it.
Start here
Is your knife blunt?
A knife does not wear out. Its edge rounds over with use, and a rounded edge crushes instead of cutting.
Two quick tests
Hold a sheet of paper by one corner and slice down: a sharp knife cuts it cleanly, a blunt one tears it. Or try a ripe tomato: the blade should go through the skin with no pressure.
Two different jobs
Sharpening or honing?
Honing straightens
With use, the very tip of the edge bends to one side. A few strokes on a honing rod stand it back up. Do it often: once a week, or before a big cook.
Sharpening rebuilds
When honing no longer helps, the edge is worn. Sharpening removes a little steel to cut a new one. For most home cooks, that is every few months.
The two numbers
Angle and grit
The angle
The angle is measured on each side of the blade. 20° gives a strong edge for everyday knives. 15° gives a finer edge for thin slicing knives. What matters most is holding it steady.
The grit
The lower the number, the coarser the surface. 240 to 400 repairs a damaged or very blunt edge. 1000 sharpens. 3000 and above refine and polish. Always work from coarse to fine.
Choose your tool
Three ways to a sharp knife
| Feature | Rolling sharpener | Whetstone | Honing rod |
|---|---|---|---|
| What it does | Sharpens | Sharpens | Straightens the edge |
| Skill needed | None: the block holds the angle | Some practice | A little practice |
| Time per knife | A few minutes | 10 to 20 minutes | Under a minute |
| Water | No | Yes, soak the stone first | No |
| How often | Every few months | Every few months | Every week |
Method 1
With a rolling sharpener
The easiest way to start: the block holds the angle, you roll.
Set the blade
Rest the blade against the magnetic block, on the 15° or the 20° side.
Roll
Roll the disc along the edge, then turn the knife and do the other side.
Slice
Your knife cuts cleanly again.
Method 2
With a whetstone
More to learn, and the finest edge once you have the knack.
Soak
Leave the stone in water for 5 to 10 minutes.
Set the angle
Clip the guide onto the spine of the knife and rest the edge on the stone.
Sharpen
Push the edge along the stone, then repeat on each finer grit.
Method 3
With a honing rod
Not sharpening, but the quick weekly habit that keeps an edge going.
Stand the rod
Hold the rod upright, with its tip on a chopping board or a folded cloth.
Draw the knife
Draw the blade down from heel to tip, at about 20°, then do the other side.
Wipe the blade
Wipe the blade clean before you cook with it.
Care
Keep the edge longer
- Cut on wood or plasticGlass, stone and ceramic boards blunt an edge fast.
- Wash by handThe dishwasher knocks blades about and dulls them.
- Store knives apartIn a block, on a rack or in a sheath, never loose in a drawer.
- Little and oftenA few passes when the knife starts to slip beat a long session later.
Start with a rolling sharpener
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Rolling Knife Sharpener
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The Finishing Set
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The Complete Set
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Rolling Knife Sharpener, Four Angles
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