Like everyone else, I cook – and I have the same problem as everyone else: my knives get dull. Chopping onions, tomatoes, and that nice piece of meat just doesn’t look like it does when Gordon Ramsay does it.
There are of course many ways to sharpen a kitchen knife. But after trying different methods and tools for years, I’ve found the one that works best for me in everyday use.
My go-to method for chef’s knives and other kitchen or butcher knives is shown in the video below.
Why I sharpen my knives this way
- Easy to control (you can maintain the angle and avoid slipping)
- Fast and effective material removal
- Compact – fits easily in a kitchen drawer
- Perfect for creating micro-serrations on the edge
The last point is often overlooked. Giving your knife a slightly “toothy” edge helps it bite into food and makes cutting easier – especially tomatoes, onions, or meat.
When you don’t want micro-serrations
This method is perfect for kitchen knives, but not for everything. A wood carving knife or a razor needs a polished edge that glides smoothly through wood or hair – without biting into the surface.
How I find the right sharpening angle
I always start near the handle, since it’s a part of the edge you rarely use when cooking. The front of the blade is what matters most when cutting food, so this lets me check if I’m hitting the edge without risking the most used area.
When the entire edge starts to reflect light evenly, I simply maintain that angle while using the filing motion shown in the video. It’s actually not that hard to learn – but it’s a good idea to practice on an old knife first.
