How to sharpen a knife ?

A good knife begins to lose effectiveness as soon as its blade becomes dull. A blade that is no longer sharp doesn’t cut — it crushes, slips and can even become dangerous. Yet, sharpening a knife is a simple skill once you know the right techniques. In this guide, La Grande Coutellerie shares expert tips, essential tools and best practices from the world of fine cutlery.

Sharpening or honing: what’s the difference ?

These terms are often confused, but they do not refer to the same process:

- Sharpening : restoring sharpness by removing material from the blade. This is done with a whetstone, sharpening system or abrasive honing rod.

- Honing : realigning the blade’s edge without removing material. A smooth honing steel is used to maintain a knife that is already sharp.

In practice, you sharpen a dull knife, while you hone a knife that is still in good condition.

When should you sharpen your knife ?

A quality knife, such as those offered by La Grande Coutellerie, can retain an excellent edge for several weeks or even months depending on how often it is used. Signs that it is time to sharpen include:

- It can no longer slice a tomato without crushing it.

- It slips on the skin of an onion.

- It tears rather than cuts cleanly.

- It requires unusual effort to use.

Regular maintenance is the key to preventing premature wear and extending the life of the blade.

Methods for sharpening a knife

Whetstone (traditional method)

This is the most precise method, but it requires a bit of technique. It is ideal for high-end kitchen knives such as Haute Cuisine, Le Thiers® au Quotidien, or Santoku models offered by La Grande Coutellerie.

Types of stones : water stones, natural stones, diamond stones

Grit scale :

- 300–600 grit for repairs

- 1000–3000 for sharpening

- Above 3000 for polishing

Recommended angles :

- 15–20° per side for European kitchen knives

- 12–15° for Japanese knives such as a Santoku

How to use a whetstone :

- Soak the stone for 10 minutes (not necessary for diamond stones).

- Place the blade on the stone while keeping a consistent angle.

- Slide the blade from heel to tip, alternating sides, without applying excessive pressure.

- Finish with a few passes on a fine-grit stone.

Honing steel

A honing steel does not remove material; it realigns the edge. It is perfect for frequent maintenance, especially for steak knives and carving knives.

- Smooth steel: for simple realignment

- Ribbed or diamond-coated steel: more abrasive, halfway between honing and sharpening

How to use it :

- Hold the steel vertically with the tip on a stable surface.

- Position the blade at roughly 20°.

- Sweep the knife from base to tip along the steel, alternating sides, 5 to 10 times each.

Manual or electric sharpener

Easy to use, sharpeners are ideal for beginners or those seeking quick maintenance without technical skill.

- Manual sharpeners : feature preset angles, often using ceramic, carbide or diamond elements.

- Electric sharpeners : faster, usually with multiple stages (reshaping, sharpening, polishing).

Advantages :

- Time-saving

- No expertise required

- Consistent results with a high-quality device

Disadvantages :

- Less precise than a whetstone

- Not suitable for thin blades or Japanese knives

Mistakes to avoid

- Using an unsuitable grinder or sander: risk of overheating and damaging the blade temper.

- Changing the angle with every stroke: prevents the formation of a clean edge.

- Sharpening too often without need: reduces the blade’s lifespan.

- Using very cheap sharpeners: may create irregular micro-serrations.

La Grande Coutellerie offers a selection of sharpening accessories suited to every need — natural stones, professional honing steels and compact travel sharpeners — available in our three boutiques and online.