How to Sharpen a Knife (VIDEO)
How to sharpen a knife is an important skill that every cook should know. Watch the quick video tutorial on how to sharpen knives, how to hold a knife and keep a safe work surface. Learning these basic knife skills will make prep work safer and more enjoyable.
Once you learn how to sharpen a knife, you’ll want to practice your knife skills and make Spatchcock Chicken or our popular Cucumber Tomato Avocado Salad.
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How to Sharpen a Knife
You should have your knives professionally sharpened at least once a year and more often if you cook frequently. We use Shane’s Sharpening locally (in Boise Idaho).
Even a great knife will dull over time. Between professional sharpenings, use sharpening steel or “honing steel” at least weekly to keep the edge sharp and straight. You will be amazed at how much easier and faster it is to slice with a sharp knife.
The Best Cutting Boards:
We have used our Boos brand cutting board (chopping block) for years and they only get better with time. They are heavy and sturdy and with proper conditioning, will last a lifetime. We oil up our board using either coconut oil, olive oil or this board conditioner. The darker 24×18 “Walnut” board is our favorite. If you have limited counter space or smaller sink, consider the 20×15 block.
Cook’s Tip: Keep separate boards for fruits and veggies so your watermelon will never smell like onions.
The Knives I Recommend:
My most important kitchen tools are knives. We currently use this Wushoff Classic Ikon set. They are excellent and can last a lifetime with proper care.
We have experimented with various knife sets and this set by Zwilling J.A. Henckels is equally good – these are the knives my Mother used in culinary school. Most knife block sets are sold with a sharpening steel.
If you want to start out with just one knife, a chef’s knife is the most useful and versatile.
Basic Knife Skills:
Watch the video tutorial to learn basic knife skills including:
- How to Stabilize your Work Surface
- How to sharpen a Knife
- How to Hold a Knife
- “The Claw” position to keep your fingers safe
Cooking Tutorials to “Sharpen” your Kitchen Skills:
- How to Measure (wet and dry ingredients)
- Chicken Stock Tutorial for the best tasting broth
- Easy Caramel Sauce – nothing beats homemade
- Easy Pie Crust – it’s as easy as pie!
- Instant Pot Recipes – time-saving recipes
- Air Fryer Recipes – reader favorites
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Dear Natasha
Thank you so much for all the tips. I love all your recipes. There’s one thing that frustrates me is a blunt knife. Whenever we have a family get together at my sisters then I get comments like …you brining your kitchen with…lol YES I bring my kitchen with because here you wont find a decent knife to chop or cut.. then we all end up laughing.. I know now what to get for her next birthday.. a new set of knives. Your recipes is the best. Thank you so much. With love from Avril all the way from Cape Town, South Africa
That is a fantastic idea! I hope these tips are useful for you, thank you for your love and support!
I absolutely love your recipes!
One day I happened to come across a recipe from you and now I’m hooked!
Yay, I hope you’ll love all the recipes that you will try!
Merci encore merci.
Tout est vraiment bien et bon j’aime tout tout.
Votre présentation est superbe aussi avec les enfants et votre époux
Thanks for your good feedback Diane. We appreciate it!
Hi Natasha,
I haven’t been following you for very long, but I am enjoying your recipes, and tips. You are a delight to watch and learn from.
Thank you
Liz
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha, how are you doing. once again thanks so much for your recipes and tips you have given me. I love every recipe you sent me. and I enjoy watching your cooking program. you are amazing cook. amazing amazing thanks for sharing it. be safe. 🙏👍👍👍👍
Hello Maureen, I’m doing great! You’re very much welcome and thanks too for watching my videos. I hope you’ll love every recipe that you will try!
Oh, one more question, Natasha…how do you feel about a bamboo cutting board?
Hi Deb, I have had one and our dry Idaho climate makes them crack and split. I love my John Boos one that I have in our shop.
When my bamboo board starts to look dry, I oil it with mineral oil, let it sit overnight, and wipe off any excess. I have no problems with it cracking. I was told any wood board should be oiled periodically. I do the same for my wood utensils. I have arthritis and tendinitis of my thumbs so the board you recommend it way too heavy for me.
Thank you so much for sharing that with me, Judy! & that’s right, most cutting boards need to be “seasoned.”
Natasha, Just love you!! I understand all you are saying, but the problem I have is this; when I am chopping veggies that are cut into strips first (using the 3-finger rule) how can I slide my fingers down the veggies? I have to keep a bit of a grip on them with my ring and pointer fingers. Do I just readjust my hand and then chop some more? So awkward! Is there a more proper way? Thanks!
Hi Deb, I often re-adjust when cutting something awkward and go slower for safety.
Hi ,you are a fun loving cook.My pleasure to watch you.I tru most of your recepies and succeed.
Tks swty xx
Happy festive season.
I’m so glad you’re enjoying our recipes, Maryanne! Happy Holidays!
Let me start with thank you . 2) you are Human a mom, wife , etc lol, make much better to follow you cook videos as a full time home dad and 5yo princess, we are engaged to cook with fun, well done Natasha. 3) thank to you videos , my level of fun cooking 🧑🍳 🥘 elevated from dad is cooking to DAD IS COOKING YUMMYYYYY !!! lol .
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment!
You are the best Natasha because you explain thoroughly!
Many thanks for the tutorial re: sharpening knives. As busy as you are to take time to reply to my question is better than great. Just love you & your recipes. Thanks again
Hi Glenda, you are so welcome!
Did anyone use Cubikook Sharpener CS-T01 3 Stage before? Please let me know.
Hi Natasha, I just recently joined your secrets to becoming a better cook and videos 1 through 3 have been very helpful. Did you make a video on how to chop and/or mince veggies? Knives and I don’t get along and I am always fearful about performing this task. Since you do it with ease, any tips or tricks for me to make it easier. Thanks so much! The avocado chicken salad is the bomb by the way! So yummy
Hi Stephanie! Thank you so much for joining the video series! I’m glad they have been helpful! We do have that on our to-do list! Thank you so much for that feedback!
Thank you Natasha for the response! I look forward to seeing those videos.
My pleasure, Stephanie. I will definitely continue giving you all more recipes to try!
Love your blog! this was so helpful! thanks for sharing!
Thank you so much Serene. I hope you love every recipe that you try!
Some of our favorites are your Pavlova recipe and your panna cotta recipe… so, so good!
Yummy! Those are our favorites too.
My dad, a surgeon had to have sharp knives at home in the kitchen, so he was always sharpening them He was emphatic about washing the knife blade after sharpening to avoid any microscopic bits ending up on the steaks or roast. Please, please remind people to wash the blade after sharpening.
Thanks for the reminder, Donna. I’ll keep that in mind.
Hi Natasha
I have always been afraid of cutting my hand while using a knife. Your video is really helpful. I will go practice now on some carrots. Thank you so much.
Love Sylvia
Thanks for watching Silvia. I hope you’ve learned something new today!
Natasha, you so cute & so beautiful! You definitely know what you doing!
Thank you for that wonderful compliment, Valentina!
You are the best chef you explain everything it makes it very simple, Natasha have you a good recipe for Butter Chicken and lamb shanks kind regards
I’m so glad you’ve enjoyed our blog and recipes. Thank you! Thank you for that suggestion! We do have this Lamb recipe here.
It would be a good idea to move your thumb on the other side of the steel.By your fore finger. So if your knife goes back to far it will not cut the tendon in your thumb.
Thank you so much for sharing that with me, James!
Natasha, what you are doing is not sharpening a knife your straightening the edge. After a blade gets used the blade gets wavy and the steel makes it straight again. To sharpen a knive you have to use a stone. The steel just maintains the edge. I love you and your cooking. I can’t wait to try more of your recipes.
Thank you so much for your feedback, Bill!
Thanks fo much for sharing!!
You’re welcome, Adriana! I’m so glad you enjoyed that.
Thanks for Sharing!
Happy New Year!
You’re welcome! Happy New Year!
Oh, sorry… you are always right on, but not this time. The steel is used to ‘hone’ the knife, not sharpen it. You use a stone with oil, or have them professionally done.
Thank you for sharing that with me Scott.
Natasha, you need to clean up your knife after sharpening, because a lot of metal particles are still on the blade there.
Thank you so much for sharing that with me.
These are great tips! I usually take my knives in to the store for sharpening, but I think I will do this for myself from now on!
Thank you so much for sharing that with me.
A sharp knife is always important to have in the kitchen! Thanks for sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I totally agree that knife skills are essential to cooking and I am so glad that you posted about this!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Great information to know for sure!! Thanks for sharing! I need to know how to do it right!
You’re welcome! I’m so happy you enjoyed it.
Is there anyone more skilled than you and your cameraman? I think not! Thank you for sharing your talent.
You’re so nice! Thank you Brian!!