We've all been led to think that simple pull-through sharpeners (like these) are the go-to solution for DIY knife sharpening. Boy, were we taught wrong. 

While convenient and affordable, these manual sharpeners often do more harm to you kitchen knives than good. While the sound of rough grinding can suggest that it's properly putting a sharp edge on a dull knife right before your eyes, there are many reasons we're against them and encourage consumers to try a better solution.

First of all, we know it's really inconvenient to have to take your knives to a professional knife sharpener, but if you're not sharpening them correctly yourself, you're only doing your knives a disservice. Here's why:

• The fixed-angle guides can cause damage. Handheld kitchen knife sharpeners use fixed sharpening angles and abrasive materials that aren't adjustable. This rigid approach can seriously damage chef knives with blade angles that don't match the angle of the sharpening slot. And, understandably, this leads to improper edge bevel, jagged knife edges, and a decline in cutting efficiency. When your blade's shape suffers over time, it gets harder and harder to regain a sharp knife edge.
• It's an aggressive way to remove metal. Simply put, these manual sharpeners are often too aggressive. They scrape away more metal than necessary, and part of that is because users think that more scrapes means a sharper knife. Instead, the knife's lifespan shortens, and its blade thins out, becoming more prone to edge damage, chips, and breaks. The rough edge it creates might seem sharp at first but quickly loses that edge, demanding constant re-sharpening (this happens even to your most expensive knives).
• They're often misused. I can't explain this learning curve, but some of you do a back-and-forth "sawing" motion on a pull-through sharpener, and that's not how it works. *chills*
• They encourage bad habits. Their ease of use renders sloppy sharpening techniques. Users often apply uneven pressure with their dull blades or misuse the device. This causes uneven sharpening of the cutting edge and blade damage. Your knife's precision and safety suffer when you lack control over the sharpening process.
• They offer limited adaptability. They might be seen as a do-all dependable tool, but they're not versatile enough for various knives. Serrated blades (like bread knives) can't be properly sharpened using a handheld sharpener, and high-end knives or specialty kitchen knives (like Japanese style knives, hunting knives, and pocket knives) can get damaged by their blunt, one-size-fits-all design.

Instead, we'd like to encourage homeowners to explore professional sharpening tools like whetstones, or even guided sharpening systems. These products are great for the occasional cook who expects a razor edge. They provide greater control, customization for edge angles, and precision for your blade edge. While they require more skill and time, proper knife sharpening can continue to be a DIY effort (and you'll feel like a pro as you master sharpening all types of knives).

Is it hard to use a whetstone?

Using sharpening stones might seem intimidating, but it's easier than you think. With a bit of practice, you'll soon master it. Here's how to get started:

1. Soak the stone: If you’re using water stones, soak them water for about 10 minutes until it stops releasing bubbles. This helps ensure that the stone is properly lubricated. If you have an oil stone, apply a light layer of mineral oil instead.
2. Angle the blade: Hold the dull knife at a 20-degree angle against the stone, or a slightly different angle that matches the correct edge angle. (Not sure of the angle? It's usually listed on the knife packaging... if you held onto it). Pro tip: blacken the entire edge of the blade with a permanent marker. After you make a few passes on the stone you can see where the marker is scraped off/not scraped off. This helps you adjust your angle. The marker can be removed with rubbing alcohol after sharpening.
3. Draw the knife along the stone: Place the heel of the blade on the stone and slide it across the stone, moving towards the tip. Use a sweeping motion, keep the blade down applying gentle, even pressure. Maintain the proper angle throughout the stroke, whether you're sharpening a paring knife of a larger, 8-inch knife.
4. Repeat: Perform 5-10 strokes on one side at the angle, then switch to the other side of the blade and repeat the process. Ensure both sides are evenly sharpened at a consistent angle to maintain a balanced edge.
5. Move through the stones: Many whetstone kits offer different abrasive grits (like sandpaper) and you do the same process over and over moving from the rough stone to the fine grit stone that fine tunes the edge.
6. Finish up: Rinse the knife and rough stone to remove any metal particles and residue. Dry both thoroughly to prevent rust.
    

Keep your kitchen knives sharp longer.

Avoid the major no-nos and you won't need to sharpen often. 

• Hand wash. DO NOT put your good knives in the dishwasher or even in the dish rack. Here's your new mantra: "wash them, dry them, put them away".
• Use a knife block: Don't just through your knives in a drawer, if you have the space for a knife block, get one.
• Use edge protectors. If you don't have the space for a knife block, there are many generic edge guards that can be cut down and customized to fit your many different sizes. If the knives have to go in a drawer, protect those edges. 

How to Keep Your Kitchen Knives Sharp

We’re covering the best storage solutions, and providing answers to your FAQs.

Read More

What's the difference between honing and sharpening knives?

Honing and sharpening knives are different actions: 

Honing straightens the edge, keeping it aligned and smooth, which you can do regularly with a traditional steel honing rod (a.k.a honing steel). Honing rods are maintenance tools and are actually great for serrated knives 

Sharpening, on the other hand, involves grinding away metal to create a new edge, usually done with a sharpening stone or electric sharpener. You sharpen less often, typically when the knife becomes noticeably dull. Think of honing as tidying up your room every day, while sharpening is a deep clean when things get really messy.