How to Sharpen Knives

1. A sharp edge.
2. The edge is worn and blunt.
3. After honing on your Tormek honing wheel, a whetstone, or with a sharpening steel, the edge is sharp again, but with an increased edge angle.

4. After another period of use the edge is blunt again.
5. Another honing sharpens the edge to a still larger angle.
6. The edge is now re-ground with Tormek to its original shape and edge angle.

When resharpening a knife, something called a "burr" is created. It is residues of the metal you have ground away that collects at the new apex of your knife on the opposite side you last sharpened. To get a truly sharp knife with a durable edge you need to remove the burr, or "deburr" your knife, and polish your new bevels. Both deburring and polishing is easily done on the honing wheel, which provide the real razor sharpness if the previous step of sharpening has been done correctly. You'll get a very nice edge that will last longer.

The most asked question about knife sharpening is of course: What is the best way to sharpen a knife? And the fastest answer is; it depends. Factors such as the knife's purpose, material, and the type of grinding stone you use, all play a role in determining the best sharpening method.

While there is no right or wrong when it comes to whether you use edge trailing or edge leading as technique, Tormek recommends edge leading for knife sharpening on our water-cooled sharpening systems such as the Tormek T-4 and the Tormek T-8. The edge leading technique gives you better control over the sharpening, works faster and you’ll get help from the water to see if you are parallel with the stone. Edge trailing comes from the tradition of hand sharpening where it’s easier than edge leading. This technique can with advantage be used with grinding stone with finer grit, such as the Japanese waterstones or a diamond wheel with extra fine grit. It creates a bigger burr that can be a bit tricky to hone off. If you want to know more details about knife sharpening, watch this episode of Tormek Sharpening Class External link, opens in new window..

The ideal edge angle is depending on the type of knife and the area of use. A knife for cutting meat should have a larger edge angle than a knife for cutting vegetables. However a small edge angle of 24° will cut easily but it will also be more sensitive to wear and damage. Lastly, a larger edge angle of 40° will give a stronger and more durable edge. To easily set a precise edge angle when sharpening a knife, we recommend using the KS-123 Knife Angle Setter. With three simple steps you get professional precision.

Down below we suggest some edge angles for different types of knives.

For woodcarving knives we recommend a total bevel angle of 20-25° to balance sharpness and durability. This angle allows for precise, controlled cuts while maintaining edge strength to resist wear, especially when working with hard wood types. It also provides a versatile edge suitable for different types of wood, making it ideal for a range of carving projects.

Butchers’, chefs’, and kitchen knives in western style knives usually have a recommended total bevel angle of 30-40° for durability and long-lasting sharpness. However, for some Japanese knives that are made of a harder kind of steel, usually sharpens with a recommended lower angle: about 25 ‑ 30°. These angles are suitable for handling various kitchen tasks, from chopping vegetables to cutting through meat and bones, making the knives multipurpose and reliable in a busy kitchen setting.

For slicing, fileting, and paring knives we recommend a total bevel angle of 25-30° for durability, edge retention, and versatility. This angle provides a stronger, more resilient edge, which is important since these knives often handle tougher cuts, like slicing through meat, fish, and sometimes even bones. A slightly steeper angle reduces the risk of chipping, which is particularly important for knives that encounter hard surfaces or bones.

Hunting and sports knives are recommended to have a 30-40° angle for durability, strength, and versatility. This angle provides a tough edge for handling tasks like chopping and skinning, resists chipping, and is easier to maintain in the field.