The best stone depends on your experience level and how much metal you need to remove. For most users, a water stone (like a 1000/6000 grit combo) offers the best balance of edge quality and ease of use, while diamond stones are unmatched for speed and durability.
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.
Chefs primarily use whetstones to actually sharpen their knives. However, to maintain the edge during busy shifts and prevent the blade from going dull quickly, they regularly use a honing rod (often called a "steel").
Yes, you can easily sharpen Victorinox knives. Because they use softer, highly durable stainless steel, they are easy to sharpen at home using a whetstone, a dedicated sharpener, or even an entry-level honing steel.
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.
Yes, you can use WD-40 as a lubricant on oil-based sharpening stones, but it is not the best option. Because WD-40 is very thin, it fails to effectively float away metal shavings (swarf), which can clog your stone.
If your knives are very dull or have nicks and chips, start with a coarse grit, such as 200 to 400, to remove the imperfections and reshape the edge. Once you have achieved the desired shape, move on to a medium grit, around 1000 to 3000, to refine the edge and remove any remaining scratches.
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.
For most kitchens, you only need three foundational knives to handle 95% of prep work: a Chef's Knife, a Paring Knife, and a Serrated (Bread) Knife. These three powerhouses can tackle anything from dicing onions and slicing crusty bread to peeling fruits and carving small meats.
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.
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.
Here are the most common mistakes and proven ways to avoid them:
Bobby Flay most frequently uses Shun knives, specifically the Shun Classic Western Chef's Knife. He loves these Japanese-crafted blades for their lightweight balance and versatility. For smaller, all-around prep, he has also been known to reach for the Shun Classic Hollow-Ground Santoku.
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.
Ceramic knives retain their sharpness the longest. Made from zirconium oxide, they stay sharp up to ten times longer than steel, but are brittle and can easily chip if dropped or used on hard items. For a durable blade with incredible edge retention, high-carbon Japanese steel (like SG2 or ZDP-189) is the premier choice.
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.
There is no single "number one" knife brand, as the title depends entirely on the knife's primary purpose. Leading experts and enthusiasts consistently recognize distinct industry leaders across different categories:
The "best" knife brand depends entirely on your intended use. For precision kitchen work, Japanese-forged Shun Cutlery is a top choice. For durable outdoor use, USA-based Benchmade dominates.
Navy SEALs rely on a few specific standard-issue fixed blades, but they largely carry mission-dependent gear. Standard-issue knives include the Ontario MK3 Mod 0 dive knife and the Cold Steel SRK. For everyday carry and field operations, operators frequently choose rugged folding knives from premium brands.
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.
Don't run your knife through a knife system or device. Running your blade through a device will unevenly chew up the edge, can scratch the face of the blade, and will not get your knife as sharp as using a whetstone to sharpen. Do not belt sharpen knives.
Chef Jacquelyn Lord, owner of The Dinner Belle in Chicago, breaks down the issue: “Knife blocks are less than ideal. Most people just cram them in the block, without thought for how the blades scraping on the wood can affect the sharpness.” Not only do blocks dull knives, but they also come with excess supplies.
When using a whetstone, you should use both pushing and pulling strokes for the most effective sharpening session.
The #3000 grit side is a great middle grit soaking stone and coarse enough to bring a dull knife back to life. It's the perfect stone to touch up an edge when a full sharpening progression isn't needed. The #8000 side will take your edge up to screaming sharp territory.
What Is Sandpaper Grit? Sandpaper grit is sized by a gauge number, with lower numbers signifying larger, coarser grits. For example, #24- or #40-grit sandpaper is a very coarse, rough sandpaper, while the #1,000-grit paper is extremely fine with very small abrasive particles.