Just like everyone else, I cook – and I face the same problem as everyone else: knives get dull. Chopping onions, tomatoes, or that nice piece of meat just doesn't look quite like when Gordon Ramsay does it.
There are, of course, many ways to sharpen a kitchen knife. But after trying different methods and tools for several years, I have found the one that works best for me in everyday life:
Cook diamond knife sharpener.
My standard method for chef's knives and other kitchen or butcher knives is shown in this video.
Why I sharpen my knives this way
- Easy to control (you can maintain the sharpening angle and avoid cutting yourself)
- Fast and efficient material removal
- Slim design that fits right among the knives in my kitchen drawer
- Perfect for creating micro-teeth on the edge
That last point is often underestimated. Giving your knife a slightly "serrated" edge helps it bite into the food and makes cutting much easier – especially for tomatoes, onions, or meat.
When you don't want micro-teeth
This method is perfect for kitchen knives, but not for everything. A wood carving knife or a razor blade needs a polished edge that glides smoothly through hard wood or hair – without "biting" into the surface underneath.
Let’s show you what I mean:
How to find the right sharpening angle
I always start closest to the handle, as that is the part of the edge rarely used during cooking. The front of the blade is what really counts when cutting through food, and this approach allows me to see if I'm hitting the edge correctly without risking the part of the knife I use the most.
Once the entire edge becomes shiny, I simply try to maintain that same angle while using the filing motion shown in the video. It’s actually not that difficult to learn – but it might be wise to practice on an old knife first.
