Maybe it’s a guy thing, but I really like knives. When I was younger, I bought a lot of silly knives, like f

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olding blades and boot daggers. These days, though, my purchases are limited to kitchen knives. Over the years, S and I have amassed what I consider a pretty nifty collection. At last count, we have well over a dozen gorgeous chef’s knives. My personal favourites among them include a Masahiro Deba, a Kasumi, a Wusthof Classic with an exceptionally wide blade, a Chroma Type 301, and a Wusthof Culinar.

Buying knives is easy. Maintaining them is not. A good knife, to be really useful when working with it in the kitchen, has to be razor sharp. The only problem is that, for the longest time, I was neither confident nor sure how to properly sharpen my knives. Part of me feared that if I tried and somehow did something wrong, I’d ruin my precious tools. I do own one of those fancy-shmancy Global sharpeners, the kind which sits on the table and has litle grooves for you to run your knife through. But I’ve never really felt that it works properly. I also own a Global wetstone, but, as said, I’ve been too nervous about screwing up an expensive tool to acually use it. For the longest time, S has been sending my knives out to be professionally sharpened.

Fortunately, a very kind and very skilled new friend (I’ll call him Knife-Sensei David) spent a good chunk of a recent afternoon walking S and me through a knife sharpening class. The first thing we had to understand, Sensei David told us, was our knives themselves. German knives and Japanese knives are quite different. German knives are two-sided and each side is ground at a 20 degree angle. Traditional Japanese knives are only one sided and the angle is sharper, at 15 degrees. Modern Japanese knifemakers are also making double-edged blades now. These are also ground at around 15 degrees. But what does all this mean? Basically, the more acute the angle, the sharper your knife can be. A straight razor, for example, is ground at a 10 degree angle. However, the sharper the angle is, the thinner the blade becomes. And for a chef’s knife, a thin blade is only useful if it won’t break. The strength of the metal in a blade is measured by something called Rockwell Hardness. Most German blades measure between 55-58 while most Japanese blades measure between 59-60. The steel used in most Japanese knives are thus stronger, which is why they can be ground to a finer angle, i.e. thinner, (and are often made single-sided) without fear of becoming brittle.

Once we understood this, Sensei David then walked us through his 4 important points of knife sharpening. They are (1) angle, (2) abrasives , (3) technique, and (4) control.

Angle: Basically, he explained, as long as you understand that knife blades are sharpened along an acute angle ranging from 15-20 degrees, what actual angle you use to sharpen your own knives doesn’t really matter as long as you are consistent and stay within this range. For a quick check to ensure that you are somewhere on the right path, he advises holding the knife at a 90 degree angle, halving that to form a 45 degree angle, and then finally halving that again. You can then adjust according to your own preference.

Abrasives: Sensei David advocates using a wetstone. He advises to soak the stone in water for 5-10 minutes before use and to always let it dry properly afterwards. Wetstones are graded according to how rough and smooth they are. They can start as low as 200 and go all the way up to 10,000 (the higher the number, the smoother the surface). Stones graded between 200 – 1,000 are considered cutting stones. Those graded over 1,000 are for polishing and honing. Essentially, what stone you use is determined by how sharp or blunt your knife is. Start with a cutting stone. If your knife is dreadfully dull, you’ll need a very abrasive (low-numbered) stone, like a 400. If it’s already quite sharp, you could start with a 1,000. Polishing stones are used later to hone the edge of your knife as well as to create gorgeous, shiny edges on your blade. Most people, Sensei David suggests, will be thrilled with the polish from a 4,000 level stone. “Only kitchen samurais who want super-sharp, super-shiny knives use 10,000,” he said.

Technique: It’s better to sharpen your knives with a large stone. You’ll want one with a wide surface area so that you can draw all of the knife’s edge along the stone in one motion. Gripping the handle of your knife with one hand, get it into your desired angle along your stone. Place three fingers of the other hand on the flat of the blade near the tip. Start at the top left corner (if you are right-handed) and and run the blade along the stone towards the near right corner. Go back and forth in a consistent motion, sharpening only one side of the knife. Every so often, check the blade. You stop only when you can feel a burr running down the total length of the edge of the blade, on the side that you were not sharpening. When you feel this, stop, flip the blade and sharpen the other side the same way until you feel a fine burr. Sensei David said to us, “the burr is your friend, it is how you know your knife is sharp.” Then use a polishing stone to hone your knife. Holding it the same way, run the blade back and forth on both sides until the edge is smooth and gleaming.

Control: As in anything that requires technique, control is everything. You need to be consistent. The good thing is, according to Sensei David, that despite what you may believe, you really can’t ruin a good quality knife by botching up the sharpening process.

Once your knives are properly sharpened, you won’t need to sharpen them every day. Only professional chefs, who have to cut through endless produce every day, need to do that. Home chefs should, though, hone their blades with a few quick sweeps against a straightening steel (the ceramic vesions work equally well) each time they want to use one.

(Phew. Talk about long-winded posts.) Hopefully, this has helped you all a little. Or maybe you knew all this and I was the only moron out there who was spending a lot of money buying fancy knives without knowing how to take care of them properly. Thanks to Sensei David, I now understand how to sharpen these gorgeous babies myself. (So does S, which is great because hopefully she’ll feel motivated to shapen them for me.)

If, however, you still want to get your knives professionally sharpened (and you live in Singapore), feel free to call David’s company, Razor Sharp, any time. They can make your knives look like new and cut through paper as if it was air. I’ve been amazed at how finely-edged some of my knives have been after a visit to his office. And, because David knows I love it when the edges are super-shiny, he gives this fat foodie the kitchen-samurai special, honing my knives with a 10,000 graded stone.

Razor Sharp
315 Outram Road
#01-03 Tan Boon Liat Building
Singapore 169074
Tel: 6227 7515

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About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his three kids!



14 August 2006


Great post, very helpful, and not long-winded at all! I particularly enjoyed the illustrations. Cooking, photographing, drawing, and writing: you are multi-talented indeed!

Wow! Who needs a Ginsu, after all that?
Truly technical tool fortification.
So are you advocating my Kikuichi is better than my Wusthof?

Thanks for sharing.

Anni ๐Ÿ™‚

This is brilliant. I think so often this is the type of thing people need in the kitchen, but don’t get. Its also such a safety issue, sharper knives lead to more finger bits staying attached. KUDOS to you on this one.

hi, AWESOME post…long-windedness a godsend ๐Ÿ˜‰ but until i watch a live demo from you or s, i’m still too paranoid to DIY…tho’ every time i bring my knives to sheares, i get a long lecture and big tsk tsk from them knife nazis about actually using my hattori kitchen knives in the kitchen!?!

Like you, I also hold a fear of ruining my precious knives, but thank you for that wonderful step-by-step tutorial with the fantastic pictures!

Amazing! If you should just happen to be in New York, with or without your knives, you can go to KORIN in TRIBECA on Mondays. You’ll see all the Nobu chefs getting their knives sharpened by a traditional Japanese knife sharpener…They sell an enormous range of knives too. course it’s way closer for you to hop over to Japan…Anyway you reminded me ๐Ÿ™‚

No no no! Not back and forth! Horrid way to sharpen a knife. You only move the knife towards you. Every time you move the edge on the stone away from you, you leave a burr which you simply take off (and leave the edge a bit rounded) when you return to the proper direction!

Astrid: Thanks so much for the nice words.

Sherry: Thanks also.

Vanessa: Most welcome. I’m glad you found it useful.

Anni: Well, depends on your definition of better. Also not sure which Kikuichi knife you have. As long as they’re both sharpened properly, they’re both probably awesome. The Japanese knife might be better and cutting some things than the German because it’s probably a tad thinner and the steel a tad harder.

Husband: Hey, thanks for the link. Glad you found it helpful.

J: Hah hah hah… You should bring the Hattori to show David at Razor Sharp. We’ll help you sharpen it next time it needs a touch-up.

Ellie: Most welcome.

Mds: Great post… I found it a little long and technical but very, very informative. Nice rec also on the Syderco. Though, honestly, I’d much rather learn how to use a stone than trust a fancy contraption. More satisfying somehow ๐Ÿ™‚

Parisbreakfasts: I love Korin. Great shop. It’s a shame nothing like that exists here. Razor Sharp is our closeset equivalent.

Gabriella: Thanks.

Franca: Well, you really only need a couple great knives. I’m just a tad obsessed.

Prom: Actually, that’s what we thought as well. In fact, I asked Sensei David about this. David, who sells and sharpens knives professionally, advised us that it was fine (and recommended) to sweep the knife back and forth on the stone. I guess each kitchen samurai has his or her own style and philosophy.

Dear CH and S

Sorry! Please ignore my last post, I completely missed the last bit of your article! The problem of reading too fast while at work…

Sensei David is simply wrong. I learned from my dad who could fillet a fresh fish in a single motion with knives he sharpened. I’ve also sharpened microtome knives which require a ver precise razor edge and angle. Never go back and forth, it is just laziness.

Thanks for a great post! my other half is in charge of knife-sharpening in our house and already uses a wetstone – but I’m going to make sure he reads this! And btw, not longwinded at all – positively succinct compared to my posts… ๐Ÿ˜‰

i agree with gustad, where’s my carved bouquet from vegetables!

i kid, but very informative as many people are hesitant to sharpen their own knives. i like the illustrations! although knives down the pants doesn’t seem like quite a good thing to me ๐Ÿ˜‰

Thank you for this post. I’ve just recently decided to do something about my ignorance in matters of knife maintenance. This was a good balance to the eGullet post.

For an even more technical breakdown of sharpening techniques, see this treatise.

Thanks again. The angle issue seems like the trickiest bit. The illustrations and detail helped.

Thanks a bunch for these tips! It is truly informative! I have a bunch of knives that I really love and would like a couple to be sharpened.Since I will be moving to SG soon, I will make it a point to check this store out. P

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