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Published 17/09/2025

How to sharpen a knife

Keeping your kitchen knives sharp not only extends their longevity, but it makes them safer to use.

By using a blunt knife, you’re adding more pressure when chopping, increasing the risk of slipping. This is why it’s essential to keep your kitchen knives sharpened, not only for efficiency but also for improved safety. You should sharpen your knives as soon as you notice them becoming dull.

In this guide, we’ll show you how to sharpen a knife with a whetstone, so you can keep your knives sharper for longer and enjoy smooth, easy meal prep.

For general tips, read our guide on how to care for your kitchen knives.

How to use a whetstone

1. Soak your whetstones

Always submerge your whetstones in a container of lukewarm water before using. If the whetstones are dry – or dry out – when using, it can become too hard and cause the knife’s blade to catch, damaging the edge.

2. Set up

Take a chopping board and place a tea towel on top, creating a sharpening station. Remove the whetstone from the container of water and place on top of the chopping board.

For knives with chipped edges, use a whetstone with a grit less than 1000. For general sharpening, you’ll want a grit of 2000. Once you’ve decided which grit is needed, place the whetstone in front of you, lengthways. You’ll be sharpening from top to bottom with the knife’s edge facing away from you.

3. Start sharpening

A sharpening angle of 15 to 20 degrees is recommended. A 15-degree angle is typically used for Asian-style knives and produces a sharpener edge but is more prone to dulling, while a 20-degree angle is commonly used for Western-style knives and provides a more durable edge that’ll last longer.

For all ProCook knives, we recommend sharpening at a 20-degree angle, so you can enjoy a sharp and durable edge.

Once you know the angle, place the heel of your knife (blade closest to the handle) on the far, top left edge of the whetstone. With one hand on the handle and the other on the flat edge of the blade, slowly drag the knife across the stone, moving from heel to tip.

4. Keep the angle

It’s important to keep the angle when sharpening. If you find this tricky, you can always use a knife sharpening guide to help maintain the angle. Remember, when pulling, it should be a smooth and firm but gentle movement.

5. Finish and repeat

Each stroke should end with the knife’s tip reaching the bottom of the stone. Lift the knife, place the heel at the top of the stone and repeat. Keep sharpening until you reach your desired sharpness. Don’t be alarmed if a silty liquid collects on top of the knife - this is completely normal.

6. Sharpen the other side

Once you’ve successfully sharpened one side of your knife, it’s time to sharpen the second side. This time, the edge of your knife will be facing you while you place the heel of the knife at the bottom left of the whetstone. Again, maintaining the required angle, gently push the blade away from you while dragging the blade toward the tip. Repeat until it’s sharp enough.

7. Clean your knife and fix your whetstone

Carefully wipe away the burr and grit, using a dedicated towel as the stains won’t come out in the wash. Dry the whetstones with the towel before allowing them to fully dry on a rack and store them in a dedicated whetstone storage box.

8. Hone with a honing steel

After sharpening, use a honing or sharpening steel to finish off. Test your knife’s blade by prepping a vegetable, like a carrot or tomato. If you’re happy with the results, then you’re done.

Secondary image for image of Knife Sharpening Guide Black Main image for image of Knife Sharpening Guide Black

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