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How to Sharpen a Knife

How to Sharpen a Knife

  1. Establish a firm grip.
  2. Draw from the base to the tip only.
  3. Go slow and steady.
  4. Be sure to sharpen regularly for maximum performance.


There are different qualities of knife sharpeners out there, from the Japanese soft and hard stone solutions to junk-shop-plastic crap. I’ve pitched us somewhere in the middle.
Knife sharpener

How to Sharpen a Knife

Knowing how to sharpen a knife properly will ensure that your blade will always perform to its utmost. When using a steel the process is relatively simple, although please be careful not to slice through your hands when reading this ‘how to’ through over-zealous sharpening!

Photo Credit: Designlazy.com


1- Establish a firm grip. Hold the steel firmly but keep your wrist fairly relaxed. Keep your hand behind the butt of the steel at all times so you don’t cut yourself.

2- Draw from the base to the tip only. Drag the blade of the knife across the steel at an angle, sliding up from the base (or heel) of the knife to the tip. Alternate by bringing the knife under the steel and slide it up from the base to the tip to sharpen the other side. Try to work both sides evenly.

3- Go slow and steady. Use slow, steady strokes to run the knife blade along the steel. Speedy strokes don’t sharpen the knife any more than slow ones so go at a steady pace until you’re completely comfortable.

4- Be sure to sharpen regularly for maximum performance. Sharpen your knife every time you use it to keep it properly sharp.


Ensure that you knife is properly cleaned and dried after every use, but most importantly, store them in a place where they won’t get blunted by other metallic objects i.e. non in a draw with other utensils!

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