When sharpening a knife, the direction you move the blade depends on the technique and the tool you are using. However, the foundational principle across most methods is that the blade should either move edge-leading (pushing the blade forward into the stone) or edge-trailing (pulling the blade backward).
You can sharpen in both directions on coarse abrasives, but on fine-grained abrasives for finishing the bevels, it's best to perform movements "edge leading." When sharpening a knife on devices like the APEX sharpening system, the burr can be removed during the edge finishing process.
In knife sharpening, "push" (edge-leading) means the blade's edge moves into the abrasive, while "pull" (edge-trailing) means the spine leads. Use push strokes to efficiently set your edge angle and remove metal, and pull strokes for finishing, refining the apex, and safely removing the burr.
The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges. However, there are exceptions to this rule of thumb.
WÜSTHOF knives can be honed and sharpened using a hand-held sharpener, an electric sharpener, a sharpening or honing steel, or a whetstone. We recommend using the same brand sharpener as your knife collection, to ensure that the material used is the correct hardness for the steel on your knives.
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.
The correct sharpening angle for standard Wüsthof knives is 14∘14 raised to the composed with power𝟏𝟒∘ to 15∘15 raised to the composed with power𝟏𝟓∘ per side (or a 28∘28 raised to the composed with power28∘ to 30∘30 raised to the composed with power30∘ total inclusive angle). For Asian-style blades, such as Santokus, the angle should be 10∘10 raised to the composed with power𝟏𝟎∘ to 14∘14 raised to the composed with power𝟏𝟒∘ per side.
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santoku knives, is 15 degrees on each side (30 degrees total).
The ideal sharpening angle for a butcher knife is 15∘15 raised to the composed with power𝟏𝟓∘ to 20∘20 raised to the composed with power𝟐𝟎∘ per side (creating an overall edge angle of 30∘30 raised to the composed with power30∘ to 40∘40 raised to the composed with power40∘). This range provides a balance of razor-sharp slicing performance and edge durability.
There is no set number of strokes to sharpen a knife. It depends entirely on how dull the blade is and the grit of your stone.
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.
Here are the most common mistakes and proven ways to avoid them:
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.
There's a hundred different ways to sharpen a knife. In general though the small back and forth motions are referred to as sharpening in sections. It's what I do to form the bevel and refine the edge typically when I'm on stones from 120 to 2k in grit.
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 sharpest practical knife angle for everyday tasks is 10° to 15° per side. Lower angles create thinner, razor-like edges, but they are more fragile and prone to chipping. The ideal angle depends on the type of knife and what you are cutting.
Gordon Ramsay primarily uses a traditional honing steel (or sharpening rod) to maintain knife edges before use, emphasizing safety and consistent 45° angles. While he often uses professional whetstones for deep sharpening, modern demonstrations (and fan-used products) have shown the Tumbler Rolling Sharpener to be highly effective for achieving a razor-sharp edge on his knives.
You can do both, depending on your equipment and personal preference. There is no single "correct" method, as both edge-leading (push) and edge-trailing (pull) strokes serve specific purposes.
Price Point: A cost comparison between Henckels vs. Zwilling shows Zwilling is the higher-end brand within the family of products. Henckels is a more affordable product and a great starter brand.
To check whether your knife edge is 15 or 20 degrees, use the Sharpie test: color the blade's edge with a marker, run it through your sharpener at a set angle (or use an angle guide), and see if the marker is completely erased. If it is, that is your angle.
Start with the coarse side or lower grit side. Now, it's time to grab your knife and get started. Sharpening angles are a topic unto themselves. Generally speaking, we recommend sharpening any Gerber knife between 20 and 30 degrees.
Because Wüsthof knives use a unique 14∘14 raised to the composed with power14∘ blade angle (often backed by their PEtec laser-guided sharpening), standard 15- or 20-degree sharpeners will ruin the edge. The best sharpeners match this specific angle and are categorized into three excellent options depending on your budget and skill level.
6000 grit is much finer than 1000 grit.