Knife Sharpening Guide: Keep Your Kitchen Knives Sharp

July 28, 2026 · 231 words

Honing realigns a knife's existing edge and should be done often, while sharpening removes metal to create a new edge and is done occasionally - and keeping both up is what makes a knife safe and fast. A dull knife is the dangerous one, because it slips.

Hone vs sharpen

Two different maintenance jobs
	Honing	Sharpening
What it does	Realigns the edge	Grinds a new edge
Tool	Honing steel	Whetstone or sharpener
How often	Frequently, even before use	Every few months to yearly

Sharpening on a whetstone

Soak or wet the stone per its instructions.
Hold a consistent angle, often around 15-20 degrees.
Work from a coarse grit to a fine grit, both sides evenly.
Finish with a few light honing passes to refine the edge.

Keeping the edge

Hone before most uses, cut on wood or plastic (never glass or stone), hand-wash and dry your knives, and store them on a magnetic strip or in a block rather than loose in a drawer. Do that and you will sharpen far less often. For quality knives and steels, browse the knives and equipment category.

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Last verified: July 2026 by the Butcher Bud editorial team. Prices are typical ranges and move with the market; confirm current pricing with your farm, butcher, or processor.

Frequently asked questions

What is the difference between honing and sharpening?

Honing realigns the existing edge and should be done often, even before each use, with a honing steel. Sharpening removes metal to create a new edge and is done occasionally with a whetstone or sharpener. You hone frequently and sharpen rarely.

How often should I sharpen my knives?

Hone before most uses, and sharpen a home kitchen knife roughly every few months to once or twice a year depending on use. A knife that slips off a tomato skin or crushes instead of slicing needs sharpening.

What is the best way to sharpen a knife at home?

A whetstone gives the best control and edge, typically working from a coarser grit to a finer one at a consistent angle (often around 15-20 degrees). Pull-through sharpeners are faster but remove more metal. A honing steel maintains the edge between sharpenings.

Is a sharp knife safer than a dull one?

Yes. A sharp knife cuts predictably with less force, so it is less likely to slip. Most kitchen knife injuries come from dull blades that skid off food.

Sources: Beef from Farm to Table - USDA Food Safety and Inspection Service · Safe Minimum Internal Temperature Chart - USDA FSIS · Understanding Beef Carcass Yields and Losses During Processing - Penn State Extension

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