Most pros would agree that pulling the blade edge across the
There's another notable problem with pull-through sharpeners... often the bolster of the blade can prevent the blade from going all the way through, so its heel never gets touched by the grinders. That can wreck the curve of the blade, and make its handle-end unusable.
Using the Wrong Pressure or Angle
It's important to maintain a constant angle when sharpening and to also make sure you're applying the right amount of pressure. Too much, and you could end up with damage to your knife. Not enough, and it's not going to get sharp like you want it to.
Short answer is whatever feels comfortable and works for you. I tend to do back and forth while gradually moving up and down the blade. On my cheap utility knives, this works fine all through the grits, then I finish with edge leading on the steel.
Most pros would agree that pulling the blade edge across the whetstone produces the best results. Not only will it bring the knife to its sharpest but it's also a much more effective way to remove chips and imperfections from the blade.
Common mistakes include twisting, pressing down or pausing the stroke of knives as you pull them through the sharpener slot. This can cause oversharpening (the loss of too much metal) or result in an uneven edge.
Start at the tip of the blade, and draw the blade backward moving the blade spine forward, rather than moving the blade edge forward.
Sharpening Angle Too High
Essentially, if you are working at too high of an angle, you may be blunting your edge. In practice, an angle that is only slightly too steep will not dull the edge. Only very high angles will create edges that feel dull.
It's crucial not to sharpen your knife too frequently or apply excessive pressure, as this can cause the blade to become thin and brittle.
How to use a Manual Knife Sharpener: Place the knife against the coarse side of the sharpener and swipe it across the surface around ten times. This initial step sets the foundation for a sharp edge. Afterwards, switch to the fine side of the sharpener and repeat the swiping motion ten times.
Ceramic Knives
Their edge can hold for virtually an infinite amount of time — given proper treatment, never rusts and remains stain-resistant.
We recommend 6–8 pulls through the sharpener (tip up). If you need that extra degree of sharpness, polish the edge with a few strokes back and forth.
To sharpen your knives at home, you can use an electric sharpener or a whetstone (also called a sharpening stone). Electric sharpeners require little effort on your end, but stones are generally the preferred choice since they're gentler on blades, relatively inexpensive, and easy to use.
Pull the knife through the sharpener, using a back and forth motion. Make sure to apply even pressure as you go, and pay attention to the blade's edge. You should aim to sharpen the entire length of the blade, including the tip. Use the honing rod to finish.
While some stones – like those made of diamond or ceramic – can be used dry, they still usually benefit from a little water. Soaking the whetstone is important because it helps protect the stone from damage and wear. Sharpening your knives with a dry stone won't hurt the knife, but it will damage the stone over time.
A dull knife requires a coarse stone and may require more time using the stone. Because it can require many strokes, we suggest that you take up to 10 strokes before alternating sides.
It's very important that the knife blade is cleaned after sharpening and before use. There will be small, even microscopic metal particles attached to the blade that the steel has removed. Clean your blade by hand, don't let it soak in any liquids, and dry it immediately to prevent spots and rusting.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
Pressure should be firm, but gentle. The blade should glide smoothly across the stone as you pull. If you need help maintaining your angle, you can use an angle guide.
Keep your angle consistent when sharpening. This may prove to be hard when learning how to sharpen a knife, but it is important to hold the blade at the same angle on every stroke and keep your angle low. Always finish on a fine grit stone, which will polish your edge and get your knife closer to being razor sharp.
Begin honing: Gently pull the knife down and back across the sharpening steel, going from the heel to the tip of the knife. Repeat: Once you've begun, repeat this motion five to ten times. Change sides: Switch to the other side of the blade and steel, and repeat the same motions.
The last step in sharpening is removing the burr – the hide side of an old leather belt will do, or buy a strop such as this one. A bit of baby oil on the leather will help you get a nice, even covering of the polishing compound. As with most things, you get what you pay for.
This takes practice, and you have to be careful, as using a whetstone incorrectly could weaken or damage a blade's edge. It can be fixed, but still – practice and caution are key. Another thing to keep in mind about whetstones is grit, indicated by the numbers on the side of the stone.
It's just some, like ceremic knives, are hard and brittle and need special equipment to sharpen them, like diamond Lapping. Ceremic blades are harder than normal honing stones, so, will not make any sharpening effort. However, pretend rubber knives are only for show and definitely cannot be sharpened.