Sharpen on a whetstone for the best edge

Soak a dual-grit whetstone for 5-10 minutes, then draw the blade across the coarse side at a consistent 15-20 degree angle, alternating sides until a burr forms along the full edge. Switch to the fine side and repeat with lighter pressure to polish the bevel.

Why It Works

The coarse grit removes metal to reshape the cutting edge, while the fine grit polishes it smooth. This two-stage process gives you full control over bevel geometry and produces the sharpest possible result.

Tips

• Consistent angle is the hardest part -- practice on a cheap knife first
• A 1000/6000 dual-grit stone covers most kitchen sharpening needs
• Sharpen every 2-3 months for regular home cooking
• Test sharpness by slicing a sheet of paper -- a sharp knife cuts cleanly without tearing