How to Properly Sharpen a Kitchen Knife

A sharp kitchen knife makes food preparation quicker, safer and more effective.

A sharp kitchen knife is a must-have item for frequent culinary creators. Sharp kitchen knives are also much safer than dull ones. Cook's Illustrated recommends performing two simple tests to determine whether or not your knives need to be sharpened. First, rest the blade of a knife on a plastic pen at a 30-degree angle. If the knife is sharp enough, it will catch onto the barrel of the pen. Second, hold a piece of paper in one hand and try to cut through it with your knife. If the knife catches or is unable to cut the paper, it's time to sharpen it. Unless your knife is extremely dull, sharpening with a steel should be sufficient for most kitchen needs.

Things You'll Need

• Sharpening steel
• Kitchen knife

Instructions

1. Hold the steel in one hand, facing downward, with the metal end resting on a cutting board.

2. Place the base of the knife against the top part of the steel, with the blade turned slightly outward at a 20-degree angle.

3. Apply even pressure and swoop the knife down the length of the steel. Use long and straight strokes for maximum speed and smoothness. Pull the knife back toward you a bit as you bring the knife down the blade, so that the edge of the knife meets the bottom of the steel and the middle of the knife meets the middle of the steel. This way, you sharpen the entire blade.

4. Repeat for four to five strokes.

5. Repeat on the other side of the blade.

Tips & Warnings

• If your knife is overly dull, try using a sharpening stone or send the knife in to be professionally sharpened.

• Sharpen knives regularly to maintain a sharp edge.

• Use a long steel for longer knives, such as steak knives, and a shorter one for general use.

References

• Oklahoma Cooperative Extension Service: Putting an Edge on Knives
• Cook's Illustrated: Sharpening a Knife by Hand