Most home cooks should sharpen their knives at least twice a year, and much more frequently if they use their knives every ...

Many chefs prefer a water stone to an oil stone – water is more convenient and facilitates a faster knife sharpening. For ...

Instead, we’ll focus on the more old-school method of using a stone. Follow along here as I share my method on how to sharpen a knife—which is both simple and effective. How to Sharpen a Knife ...

The whetstone method is the traditional way to sharpen a knife. It takes a little longer than the other two methods, but you get to control how much metal comes off, and the angle isn’t locked ...

Ideally you’re looking for a service that specifically handles kitchen knives and offers whetstone sharpening – lots of specialist and independent knife stores do this these days. James says ...

There are several methods that claim to be the best way to sharpen a knife. You can sharpen your dull kitchen knives with aluminum foil in a pinch, but generally speaking, a whetstone has long ...

To maintain a knife's edge, you may want to run it over a honing steel several times every few days. What is a sharpening stone or whetstone? A whetstone or sharpening stone can be made of various ...

Buy the longest steel you can handle easily. You need to listen as you draw the knife across the steel or stone - when sharpening European knives, the sounds it makes as you draw the blade across ...

or a stone. Manual vs electric: Our best knife sharpener overall is electric, which offers quicker and more consistent sharpening. However, our other three recommendations are manual sharpeners ...