A knife that no longer cuts properly does not necessarily need to be replaced. With the right sharpening technique, it is usually possible to restore a sharp and efficient knife blade.
But how can you sharpen a knife without damaging the blade? And which tool should you choose: a sharpening stone, honing steel or knife sharpener?
Sharpening a knife requires only a few basic techniques, but the right method depends on the condition of the blade, the type of steel and how the knife is used.
In this guide, our laguiole cutlers explain how to sharpen a knife blade step by step and how to maintain its cutting edge over time.
Sharpening or honing a knife: what is the difference?
Sharpening is the process of restoring the cutting edge of a blade by removing a small amount of metal.
Honing is different. It is used to maintain the edge of a blade that is still reasonably sharp by realigning the tiny deformations that appear through regular use. A honing steel is commonly used for this purpose.
In practical terms:
- If your knife is dull and no longer cuts properly, it needs sharpening, for example with a sharpening stone.
- If your knife still cuts but its edge has become slightly less effective, honing it with a steel can realign the edge and extend its performance.
Honing does not replace sharpening. Its main purpose is to help a properly sharpened blade stay sharp for longer.
How do you know when a knife needs sharpening?
A properly sharpened knife should cut efficiently without requiring excessive force.
Several signs indicate that your blade needs attention:
- the blade slides over food instead of cutting into it;
- you need to apply more pressure;
- the knife crushes food instead of slicing it cleanly;
- cuts become irregular;
- the blade has difficulty gripping the surface of the food.
A dull knife can actually be more difficult to control than a sharp one. When extra force is required, there is a greater risk of the blade slipping.
Which tool should you use to sharpen a knife?
There are several ways to restore or maintain a knife's cutting edge. The right choice mainly depends on the condition of the blade and the type of steel.
1. Sharpening stone: the most precise method
A sharpening stone gives you excellent control over both the sharpening angle and the amount of material removed. It is particularly suitable for anyone who wants to maintain their knives carefully and precisely.
Some stones have two different sides: a coarse abrasive surface for restoring a very dull blade and a finer surface for finishing the edge.
When using a water stone, it will generally need to be moistened before and during sharpening, according to the manufacturer's instructions.
2. Honing steel: for maintaining the cutting edge
Contrary to popular belief, a honing steel is not necessarily the right tool when a knife has become completely dull.
It is primarily designed for regular maintenance of the cutting edge and for correcting the small deformations caused by normal use.
We recommend an angle of approximately 20 degrees when honing a blade.
3. Carbide knife sharpener
Carbide sharpeners can restore a cutting edge quickly and are particularly practical for certain types of steel.
However, they should not be used indiscriminately on every blade. The sharpening tool must always be selected according to the steel and construction of the knife.
For laguiole knives, the recommended method may vary depending on the steel used for the blade.
4. Grinding wheel: mainly for rough restoration
A water-cooled grinding wheel can be used to restore a badly damaged blade or carry out preliminary reshaping work.
However, this technique requires greater skill. Excessive pressure or poor temperature control can damage the cutting edge.
For routine maintenance, a sharpening stone is generally easier to control.
How to sharpen a knife with a sharpening stone
A sharpening stone is one of the most precise ways to sharpen a knife blade.
Here are the main steps to follow.
1. Prepare the sharpening stone
If you are using a water stone, begin by moistening it according to the manufacturer's instructions.
Some stones need to be soaked for several minutes before use. Natural and synthetic stones do not all work in the same way, so always follow the instructions provided with your particular stone.
Next, place the stone on a stable surface.
It must not move while you are sharpening. Use a suitable stone holder or place a non-slip material underneath it if necessary.
2. Determine the sharpening angle
The angle is one of the most important factors in achieving a good cutting edge.
For many knives, an angle of approximately 20 degrees is a good starting point.
The most important thing is to maintain a consistent angle along the entire length of the blade.
A very narrow angle can produce an extremely fine but more fragile edge. A wider angle creates a stronger cutting edge, although it will generally be less fine.
The ideal angle therefore also depends on how the knife will be used.
3. Position the blade on the stone
Place the blade against the stone while maintaining your chosen angle.
Imagine that you are trying to slice a very thin layer from the surface of the stone with the cutting edge.
The movement should be smooth, controlled and regular, without applying excessive pressure.
When sharpening on a stone, the entire length of the cutting edge should make contact with the stone to ensure even sharpening.
4. Sharpen the entire length of the blade
Begin near the heel of the blade and gradually move towards the tip.
Follow the natural curve of the blade as you move.
Do not simply sharpen the centre of the blade. Every part of the cutting edge must be worked, from the heel to the tip.
Make several controlled passes before checking the result.
5. Sharpen the other side of the blade
Turn the knife over and repeat the process on the opposite side.
The aim is to obtain a symmetrical and even cutting edge.
During sharpening, a very small ridge of metal known as a burr may form on the opposite side of the cutting edge. The presence of this burr is one indication that the sharpening process has reached the very edge of the blade.
6. Move on to a finer finish
If your sharpening stone has several grit levels, begin with a grit suited to the condition of your blade and gradually move to a finer grit.
A coarse stone is useful for restoring a very dull blade. A finer stone can then be used to refine and polish the cutting edge.
Once sharpening is complete, clean the blade thoroughly to remove any metal particles.
How to hone a knife with a honing steel
A honing steel is particularly useful for routine maintenance of the cutting edge.
Step 1: Position the honing steel
Ideally, place the tip of the honing steel on a stable surface and hold the handle firmly.
This position provides greater control over your movements.
Step 2: Position the blade at approximately 20 degrees
Place the heel of the blade against the honing steel while maintaining an angle of approximately 20 degrees.
Avoid moving too quickly. Consistency and control are more important than speed.
Step 3: Slide the blade along the steel
Slide the blade along the honing steel, following the movement all the way to the tip.
Make sure you work along the entire length of the cutting edge.
Step 4: Alternate between both sides
Repeat the movement on the opposite side of the blade while maintaining the same angle.
A few controlled strokes may be sufficient when the cutting edge has only just begun to lose its effectiveness.
There is no need to systematically perform eight strokes on each side. The condition of the blade, the tool you are using and the quality of your technique are more important than following a fixed number of strokes.
What angle should you use to sharpen a knife?
The sharpening angle directly affects the performance and durability of the blade.
For an everyday knife, approximately 20 degrees per side is a good starting point.
A smaller angle produces a finer cutting edge, but it will also be more fragile. A larger angle produces a stronger, more durable edge.
The appropriate angle therefore depends on the intended use. A very fine cutting edge may use an angle of around 12 to 15 degrees, a kitchen knife approximately 15 to 20 degrees, a multipurpose knife approximately 20 degrees and a stronger cutting edge around 20 to 25 degrees.
These values are only guidelines. The original blade profile, the type of steel and the intended use of the knife must also be taken into account.
For a laguiole knife intended for everyday use, it is generally better to preserve the original blade profile rather than significantly changing its sharpening angle.
How can you maintain a consistent sharpening angle?
This is often the main difficulty for beginners.
One useful technique is to visualise the angle mentally rather than trying to keep the blade completely rigid.
If you have little experience, you can also use a sharpening angle guide.
Whatever method you choose, avoid constantly changing the angle between strokes. A smooth, controlled and consistent movement will always produce better results than a series of approximate movements.
How to sharpen a laguiole knife
A laguiole knife deserves the same attention as any other high-quality blade. The sharpening tool should be chosen according to the type of steel and the condition of the cutting edge.
Laguiole knives can be fitted with different types of steel, so the sharpening method should always be adapted to the material used for the blade.
For routine maintenance, honing can help preserve an edge that is still in good condition.
When the blade has become genuinely dull, a sharpening stone can be used to progressively restore its cutting edge.
If you are unfamiliar with the technique or the blade is badly damaged, entrusting the knife to a professional cutler remains the safest solution. Incorrect sharpening can permanently alter the profile of the cutting edge.
What about a folding laguiole knife?
A folding laguiole knife requires particular care when handling it.
Before sharpening, make sure that the knife is completely stable and that you can control the blade safely.
Sharpening should focus exclusively on restoring the cutting edge without unnecessarily altering the geometry of the blade.
If your knife is extremely dull, damaged or has a problem with the blade itself, it is better to have it sharpened by a professional.
How often should you sharpen a knife?
There is no universal sharpening schedule.
It depends on how frequently the knife is used, the type of steel, the foods or materials being cut and the surface on which you work.
A knife used every day will naturally require more frequent maintenance than one used only occasionally.
Rather than waiting until the blade has become completely dull, it is better to maintain the cutting edge regularly.
Honing can be carried out regularly, while actual sharpening should be performed when the edge has genuinely become dull.
Making this distinction also prevents you from removing metal unnecessarily every time you maintain your knife.
Common mistakes to avoid when sharpening a knife
Poor sharpening technique can sometimes cause more damage than insufficient sharpening.
Changing the angle with every stroke
This is one of the most common mistakes. The sharpening angle should remain as consistent as possible.
Applying too much pressure
More pressure does not necessarily produce better sharpening. On the contrary, it can make your movements less precise and remove more material than necessary.
Using an unstable sharpening stone
A stone that moves during sharpening increases the risk of incorrect handling and makes it impossible to achieve an even cutting edge.
Sharpening only the middle of the blade
The heel and tip of the blade must also be sharpened.
Using just any knife sharpener
Not every sharpening tool is suitable for every blade. An overly aggressive abrasive system can alter the profile of the cutting edge.
Sharpening a serrated blade like a straight blade
A serrated blade has a different geometry and requires a specific sharpening method. A flat sharpening stone or conventional sharpener is generally unsuitable.
Failing to clean the blade after sharpening
Sharpening produces small metal particles. Always clean the blade thoroughly after sharpening before using the knife again.
How can you maintain a knife so that it needs sharpening less often?
Proper care helps preserve the cutting edge for longer.
A few simple habits can make a significant difference:
- use a suitable cutting board;
- avoid cutting directly on hard surfaces such as glass, stone or marble;
- avoid routinely putting a high-quality knife in the dishwasher;
- dry the blade thoroughly after cleaning;
- store knives so that their blades do not knock against each other;
- maintain the edge regularly instead of waiting until the blade is completely dull.
Storage is particularly important. A blade that constantly comes into contact with other cutlery can gradually lose its sharpness.
How do you know if your knife has been sharpened correctly?
There are several simple ways to check the result.
For example, you can test the blade on a sheet of paper. A properly sharpened knife should begin cutting the paper smoothly without catching excessively.
However, the most important test is how the blade performs during normal use. It should penetrate food easily and produce a clean cut without requiring excessive pressure.
Be careful with spectacular sharpness tests. A knife does not necessarily need to be razor-sharp to perform well in everyday use.
An extremely fine cutting edge can be highly effective but also more fragile. The best sharpening is the one that matches the intended use of the knife.
Can you sharpen a knife without a sharpening stone?
Yes, there are several alternatives.
A honing steel can maintain the cutting edge of a blade that is still reasonably sharp. A carbide sharpener can also be used on certain types of knives.
Improvised sharpening methods, however, can produce very inconsistent results. The abrasive surface of a matchbox, for example, might provide a temporary solution in certain circumstances, but it cannot replace proper sharpening with a suitable tool.
For a high-quality blade, it is always better to choose a controlled sharpening method rather than an improvised solution.
When should you ask a cutler to sharpen your laguiole knife?
Professional sharpening may be preferable when:
- the cutting edge is severely damaged;
- the blade is deformed;
- you are unable to restore the original blade profile correctly.
This is particularly important for a knife you value or for a blade requiring significant restoration.
Professional cutlers have the tools and expertise required to progressively restore the cutting edge while preserving the original geometry of the blade.
For laguiole knives, a professional sharpening service can therefore be particularly useful when the cutting edge has deteriorated significantly over time.
In summary
To understand how to sharpen a knife properly, remember these three essential principles:
Assess the condition of the blade: a slight loss of sharpness can often be corrected by honing, whereas a genuinely dull blade requires proper sharpening.
Choose the right tool: use a sharpening stone for precise sharpening, a honing steel to maintain the edge, and an appropriate sharpener for specific steels and applications.
Maintain a consistent angle: approximately 20 degrees per side is a useful reference for many types of knives.
Good sharpening is not about removing as much metal as possible. The aim is to restore an even cutting edge that is appropriate for the intended use of the blade and durable enough to retain its performance.
And when it comes to a high-quality laguiole knife, a few precise and regular maintenance steps are always preferable to heavy sharpening performed too late.
FAQ
How do you sharpen a knife that no longer cuts?
For a very dull blade, a sharpening stone is generally more suitable than a honing steel. Start with an abrasive grit appropriate for the condition of the blade, then move to a finer grit to produce a smooth and even cutting edge.
What is the best tool for sharpening a knife?
A sharpening stone provides excellent control over both the angle and the cutting edge. A honing steel is mainly useful for regular maintenance of a blade that is already properly sharpened. The best tool therefore depends on the condition of the knife and the type of steel.
What angle should you use to sharpen a knife?
An angle of approximately 20 degrees per side is a good reference for many knives. Knives designed for an especially fine cutting edge can be sharpened at a smaller angle, while a larger angle will produce a stronger and more durable edge.
How many times should you pass a knife over a sharpening stone?
There is no universal number of strokes. It depends on the condition of the blade, the grit of the stone and the sharpening technique. It is better to check the cutting edge regularly rather than perform unnecessary additional strokes.
Can you sharpen a knife with a honing steel?
Yes, but a honing steel is primarily intended for honing and maintaining an existing cutting edge. If the knife has become very dull, a sharpening stone will generally be more suitable for restoring the edge.