How to Sharpen a Steel Knife

Kitchen Knife

Steel knives should be regularly sharpened with a sharpening block or stick. Sharpening blocks and sticks may be made of stone, ceramic or another hard, coarse material. Before beginning, ensure that the sharpening implement is large enough to accommodate the size of the knife. Also ensure the knife is clean and free of oil, moisture or other debris.

Things You'll Need

• Sharpening block or stick

Instructions

1. 

   Lay the sharpening block on a table or hold it in your hand. Be careful that fingertips avoid the sharpening surface and path. Hold the sharpening stick in one hand.

2. Observe the blade of the knife to sharpen. If the knife angles in on both sides and comes to a peak at the point, both sides need to be sharpened. If only one side of the knife is angled, just that one side will need to be sharpened.

3. 

   Holding the blade at a 10-to-20-degree angle, run the blade over the sharpening block or stick while pressing firmly and pulling the knife toward you. Pull the full length of the knife over the block. Be careful to pull the blade in only one direction and do not grind the blade back and forth on the sharpening implement.

4. Alternate sides if both sides of the knife are to be sharpened. Scrape each side of the knife three or four times.

5. Wipe the residue from the knife and block or stick with a towel. Wash the knife. The knife is sharp and ready to use.

Tips & Warnings

• For knives with curved blades, use the same procedure. Carefully follow the curve of each side of the knife in shorter strokes.

References

• Knife Web Guide