Whether you push (edge-leading) or pull (edge-trailing) depends on your equipment and goals. Both techniques remove metal, but each yields slightly different results.
When sharpening a knife on a full-sized coarse stone or a whetstone, it is recommended to sharpen "pull" ("edge trailing"), whereas on medium and fine-grained whetstones, it's the opposite — sharpen "push" ("edge leading").
Here are the most common mistakes and proven ways to avoid them:
Pull-through sharpeners are not universally "bad," but they are generally discouraged for high-quality or expensive knives. They offer quick, convenient edge maintenance but are highly aggressive, removing excess metal and often leaving a fragile, jagged edge.
Yes, Cutco knives can be sharpened, including their signature Double-D® serrated edges.
Cutco knives are made using stamped steel which means they're cheaper to produce. Although there's nothing wrong with stamped knives, they don't always hold their edge as long as forged knives. That means that you'll have to sharpen stamped knives sooner than forged knives.
Cutting boards made of glass, granite, ceramic, or your dinner plate may look stylish or convenient, but they are the fastest way to destroy a knife's edge. These surfaces are harder than your knife's steel. So every time your blade contacts them, it suffers microscopic edge deformation, chipping, or even rolling.
In the sharpening phase, we do not recommend any current WD-40® Brand Products although some may be used later for storage & protection. For sharpening stones the lubrication can come from water or oil.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
The "best" knife sharpener ultimately depends on your knives, skill level, and budget. For an intuitive, mess-free experience that produces a razor-sharp edge with zero skill, the Work Sharp Rolling Knife Sharpener is the best overall. If you prefer professional, guided systems, the Wicked Edge Gen 4 is unmatched.
For a standard pull-through sharpener, pull the blade through the coarse slot 3 to 6 times, applying only light, even pressure. Then, finish by pulling it through the fine or honing slot 1 to 3 times to polish the edge and smooth out any burrs.
To determine if a knife is of good quality, check for a full tang (where the metal extends all the way through the handle), high-carbon steel for durability, and a balanced, comfortable grip with no gaps or rough edges.
3-Finger Test
Lightly place the knife edge on your fingers (sideways, not pointing down) and gently pull. A sharp blade will feel very "grabby" and not slip easily over your skin.
Sharpening a knife effectively relies on maintaining a consistent angle (usually 15 to 20 degrees), applying steady pressure (about 2-4 lbs), and establishing a wire edge or "burr". The most precise way to restore a razor-sharp, custom edge is by using a flat whetstone.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
Choosing the Best Grit for Sharpening Knives
For most home cooks, a 1000-grit stone is the best option to get started. Follow up with a 4000 or 6000 grit stone to polish the edge. An 8000 grit is very effective for those who want an exceptionally refined mirror finish.
Navy SEALs do not have a single standard-issue knife, but rather carry a mix of specific duty blades, hard-use survival tools, and custom-chosen personal knives.
In many cultures, giving someone a knife or another sharp object is thought to symbolically cut or sever the bond between giver and receiver. The knife's sharp edge represents division, which can be interpreted as bringing misfortune to a friendship, romantic relationship, or family tie.
Yet despite all the talk about knives that goes on in both home and professional kitchens — and despite all the knives out there that are truly great to have — there are just three knives every kitchen ultimately needs: a chef's knife, a paring knife, and a bread knife.
The best knife lubricant depends on your application: for food prep, use food-safe mineral or coconut oil; for folding knife pivots, use high-performance synthetics like KPL Knife Pivot Lube; and for low-mess storage, choose dry lubricants or waxes.
You can use olive oil to sharpen a knife, but it is not recommended. While it can act as a lubricant on a whetstone or oil stone to prevent metal shavings (swarf) from clogging the pores, olive oil is heavy, sticky, and prone to going rancid, which can leave a gummy mess on your stone.
We tend to grind to 13-16 degrees per side. If you match the existing edge angle and hold the knife against the stone to cut evenly across the edge grind, you will produce an edge with a similar angle.
A "Texas toothpick" can refer to two entirely different things: a classic, slender pocket knife or a popular Tex-Mex appetizer.
Coarse grits (e.g., 300) are suitable for repairs, medium grits (300-500) for basic sharpening, and fine grits (500-1000) for fine sharpening and polishing. For most European knife types, a sharpening angle of 15 degrees is ideal.