There are many ways to sharpen a kitchen knife and keep it sharp. The classic whetstone is one of them. But not everyone wants to sharpen a knife freehand on a stone or is able to maintain the correct sharpening angle.
A sharpening steel is ideal for quick touch-ups. If you want better control over the angle, you can use a sharpening system or a roller sharpener. And for regular, precise work, there are electric sharpeners.
Each method has its own advantages.
Sharpening steels, sharpening belts, sharpening systems, roller sharpeners, and electric sharpeners—which method is best for which situation?
Sharpening Steel – Quick Sharpening for In Between Times
A sharpening steel is a quick way to resharpen a kitchen knife in everyday use.
There are different types of sharpening steels. The classic sharpening steel is a round or oval rod with a machined surface.
Depending on the design, a sharpening steel can either condition the cutting edge or actually remove material from the blade. That’s why not all sharpening steels are the same.
Different Types of Sharpening Steels
Steels with different surfaces and different effects are available on the market.
A classic fluted sharpening steel works differently than a smooth one. Material removal can be even greater with diamond-coated sharpening steels.
Ceramic sharpening rods are also used to resharpen knives. They are more abrasive than many traditional steel sharpening rods and can refine a cutting edge very finely.
For very hard knife steels, diamond-coated or ceramic sharpening rods may be worth considering.
Which sharpening steel is suitable therefore depends on the knife and the condition of the blade.
How do you use a sharpening steel correctly?
Sharpening isn’t difficult, but it does require some experience and practice.
When sharpening, it is important to maintain the correct sharpening angle as consistently as possible. For many kitchen knives, this angle ranges from approximately 10 to 15 degrees per side.
Hold the sharpening steel securely in your hand. Guide the blade carefully along the steel.
It is important not to use force. A consistent angle and a controlled motion are much more important than applying a lot of pressure.
The blade should be guided evenly along the sharpening steel from the tip to the back of the cutting edge.
You shouldn’t make more strokes than necessary. A few controlled strokes may be enough if the blade only needs a light touch-up.
For large knives – long sharpening steel
A simple rule of thumb when buying a sharpening steel is:
Big knives—long blades.
The steel should be long enough to allow the entire cutting edge to be worked on comfortably.
One major drawback: A sharpening steel cannot repair large nicks or severely damaged cutting edges. In such cases, proper sharpening is necessary.
Next comes the whetstone or another sharpening method used.
The ridge—an important part of the grinding processs
After grinding, a very fine burr may form on the cutting edge.
This refers to a thin layer of excess material on the cutting edge. It occurs when the abrasive removes material down to the actual cutting edge, causing metal to be pushed or folded over to the opposite side.
This ridge can feel very fine and may even give the impression that the knife is already extremely sharp.
However, the ridge is not part of the finished cutting edge.
It must be removed.
If it remains in place, it can bend or break while cutting. This results in a poorer cut, and the blade can quickly become dull again.
The size and fineness of the burr depend, among other things, on grinding technique, angle, pressure, steel, and abrasive.
A finer grit can result in a finer burr, but the grit size alone does not determine its size.
The Pull Strap
To remove any remaining burrs after sanding, you can use a skinning strap.
A simple leather strap is generally sufficient for this. You can work with even greater precision using a pulling strap stretched over a flat piece of wood.
When doing this, guide the knife across the strap with the blade facing away from the leather. It is important to keep the sharpening angle as flat and controlled as possible and to avoid cutting the blade into the leather.
Apply only light pressure. If you press the blade too hard into the leather, the cutting edge may become rounded.
Polishing Compounds
Various polishing compounds are available for pull-off belts.
Chromium oxide pastes and diamond pastes can be used to further refine the cutting edge after the actual grinding process.
However, the following applies here: More polish does not automatically mean a better knife.
For a kitchen knife, it is crucial that the burr is reliably removed and that a cutting edge suitable for the intended use is created.
The Simple Leather Belt
An old leather belt can generally serve as a simple pull strap.
However, a flat piece of leather stretched over wood is better suited for precise work. It allows you to guide the blade more evenly.
A tension strap is a bit more challenging. With this method, the leather is stretched and, depending on the design, can be treated with various polishing agents.
Fixed-angle sharpening systems
Fixed-angle sharpening systems
One of the biggest challenges when sharpening knives by hand is maintaining a consistent angle.
Human ingenuity has found a simple solution to this problem.
A holder for knives and sharpening tools can solve this problem. So-called fixed-angle sharpening systems guide the sharpening tool across the cutting edge at a specific angle.
Here, the knife is secured in a holder. The whetstone or sharpening rod is moved along a guide.
The position of the guide determines the grinding angle.
The big advantage is obvious:
The angle remains consistent.
This makes such systems particularly appealing to people who have trouble maintaining a consistent angle when sharpening freehand.
Many systems offer multiple abrasives or grit sizes. This allows you to switch to a finer finish after removing a larger amount of material.
However, a sharpening system does not automatically make for a better knife. Above all, it facilitates the consistent production of a specific Cutting Geometry
Roll Grinding
Another way to keep the grinding angle as constant as possible is to use roller grinders.
The knife is held in a specific position during this process. A grinding roller is guided along the cutting edge and rolls over the surface as it moves.
Depending on the system, different grinding rolls or abrasive media with various grit sizes can be used.
The advantage is that it is easy to use and maintains a relatively constant angle.
A practical solution, especially for users who have trouble maintaining a consistent angle when sharpening freehand.
Electric Grinders
Electric grinders are available for regular and precise work.
One well-known principle, for example, comes from the Swedish company Tormek. With these types of wet grinders, the cutting edge is ground in a controlled manner against a rotating grinding wheel.
The stone uses water as both a cooling agent and a working medium. The water aids in cooling and carries away grinding debris.
To maintain a precise and consistent grinding angle, the blade is guided by a device.
This has a key advantage: Even after repeated grinding operations, a defined cutting geometry can be reproduced.
After grinding, depending on the machine and process, the cutting edge can be further processed and deburred using a leather wheel or a honing tool.
When is it worth investing in a sander?
An electric grinder is particularly useful if you sharpen knives regularly or if a consistent, repeatable process is important.
It is not absolutely necessary for the average household.
If you only sharpen a kitchen knife occasionally, you’ll get the job done much more affordably and easily with a good whetstone or a suitable sharpening system.
Which sharpening method is the right one?
There is no one-size-fits-all answer.
The whetstone offers maximum control and is a very versatile tool.
The sharpening steel is suitable for regularly resharpening a blade that is still in good condition.
A fixed-angle sharpening system makes it easier to achieve consistent angle control.
A roller grinder combines ease of use with a defined grinding geometry.
An electric sander is a good choice if you need to work regularly and with precision.
The key factors are always the knife, the type of steel used, the condition of the blade, and the experience of the person doing the sharpening.
Testing Sharpness—When Is a Knife Really Sharp?
It’s not always easy to judge how sharp a knife is.
A high degree of sharpness alone does not determine a knife’s ability to hold its edge. The type of steel, the cutting angle, the blade geometry, and the pressure applied while cutting also play a role.
To make a meaningful comparison, one should therefore create conditions that are as similar as possible.
In everyday life, however, one thing above all else applies to home cooks and knife enthusiasts:
Your own sense of rhythm.
The Tomato Test
The tomato test is legendary.
If the knife glides through the tough skin of a ripe tomato without much pressure, that’s a good sign that the blade is sharp.
However, the test is not entirely objective. Tomatoes vary in ripeness, firmness, and skin texture.
The Fingernail Test
Sometimes, the sharpness of a knife is tested by gently touching the blade to a fingernail.
It’s best to avoid such tests when it comes to kitchen knives.
A sharp blade can easily slip and cause injuries. There are safer methods that make much more sense for everyday use.
The Paper Test
The paper test is therefore a simple and relatively reliable way to check the cutting edge.
Take a thin piece of paper and hold it so that the knife can be moved away from your body.
A sharp blade should cut the paper cleanly without tearing or crushing it too much.
This also allows you to check whether the knife is uniformly sharp along the entire length of the blade.
Of course, the paper test is no substitute for an objective measurement of cutting performance. For normal kitchen use, however, it is a simple and low-risk test.
Conclusion – There Are Many Ways to Get a Sharp Knife
There is no single “right” way to keep a kitchen knife sharp.
A whetstone is the traditional method and offers a great deal of control. A sharpening steel is convenient for regular touch-ups. Sharpening systems and roller sharpeners help maintain a consistent angle. Electric sharpeners provide consistent results and are particularly useful for regular use.
It’s not the most expensive device that matters.
It is crucial that the abrasive, the sharpening angle, and the method are appropriate for the knife.
If you know your knife and understand what happens to the cutting edge during sharpening, you can achieve excellent results using relatively simple methods.
This brings our three-part series full circle:
From the correct sharpening angle to classic whetstones, sharpening steels, honing belts, sharpening systems, and sharpening machines.
FAQ
Frequently Asked Questions About Sharpening Kitchen Knives
Can you sharpen a kitchen knife with a sharpening steel?
That depends on the sharpening steel and the condition of the blade. A traditional sharpening steel can refine or align the cutting edge, while ceramic or diamond-coated rods can also significantly remove material. If the cutting edge is very dull or damaged, a proper sharpening process is usually the better solution.
Wie benutzt man einen Wetzstahl richtig?
Führen Sie die Schneide kontrolliert und mit möglichst konstantem Winkel am Wetzstahl entlang. Bei vielen Küchenmessern liegt der Schleifwinkel ungefähr im Bereich von 10 bis 15 Grad pro Seite. Arbeiten Sie mit wenig Druck und führen Sie die gesamte Schneide gleichmäßig vom hinteren Bereich bis zur Spitze.
Was ist ein Abziehriemen?
Ein Abziehriemen besteht meist aus Leder und wird verwendet, um den verbleibenden Grat nach dem Schleifen zu entfernen und die Schneidkante fein nachzuarbeiten. Das Messer wird dabei mit der Schneide vom Leder weg über den Riemen geführt.
How do you use a sharpening steel correctly?
Guide the blade along the sharpening steel in a controlled manner and at as constant an angle as possible. For many kitchen knives, the sharpening angle is approximately 10 to 15 degrees on each side. Apply light pressure and guide the entire blade evenly from the heel to the tip.
What is a honing strap?
A honing strap is usually made of leather and is used to remove the remaining burr after sharpening and to finely refine the cutting edge. To do this, guide the knife with the blade moving away from the leather across the strap.
Are fixed-angle sharpening systems better than a whetstone?
Not necessarily. A sharpening system can make it easier to maintain the desired sharpening angle consistently and reproducibly. A traditional whetstone, on the other hand, offers more freedom and direct control over the sharpening process. Which method is better suited depends on the knife and the user.
When is an electric sharpener worth it?
An electric sharpener can be particularly useful if you regularly sharpen multiple knives or if a consistent sharpening angle is important. For occasional resharpening of a kitchen knife, however, it is not absolutely necessary.
How can you tell if a kitchen knife is sharp?
A simple everyday test is the paper test. A sharp knife should cut through thin paper cleanly without tearing it too much. The tomato test can also give you a good idea of the knife’s practical sharpness. For a safe everyday test, you should avoid tests in which the blade is tested against your skin or fingers .
Which is better: a sharpening steel, a whetstone, or a sharpening system?
Each method serves a different purpose. A whetstone is suitable for targeted material removal and for rebuilding a new cutting edge. A sharpening steel is primarily useful for the regular touch-up sharpening of a cutting edge that is still in good condition. Sharpening systems help to consistently maintain a specific sharpening angle in a reproducible manner.
