Home > How To Cook > How to Sharpen a Knife (VIDEO)

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.

    How to sharpen a knife with a honing steel

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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.

    Boos block best cutting board

    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.

    wusthoff knife on cutting board with oranges and lemons

    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:

     

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

    Leave a Comment

    Comments

    • Avril Erasmus
      March 3, 2022

      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

      Reply

      • Natasha's Kitchen
        March 3, 2022

        That is a fantastic idea! I hope these tips are useful for you, thank you for your love and support!

        Reply

    • Janet
      February 27, 2022

      I absolutely love your recipes!
      One day I happened to come across a recipe from you and now I’m hooked!

      Reply

      • Natasha's Kitchen
        February 27, 2022

        Yay, I hope you’ll love all the recipes that you will try!

        Reply

    • Diane
      October 24, 2021

      Merci encore merci.
      Tout est vraiment bien et bon j’aime tout tout.
      Votre présentation est superbe aussi avec les enfants et votre époux

      Reply

      • Natasha's Kitchen
        October 24, 2021

        Thanks for your good feedback Diane. We appreciate it!

        Reply

    • Liz Evelyn
      February 22, 2021

      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

      Reply

      • Natashas Kitchen
        February 22, 2021

        Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

        Reply

    • maureen
      February 1, 2021

      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. 🙏👍👍👍👍

      Reply

      • Natasha's Kitchen
        February 2, 2021

        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!

        Reply

    • DEB JUDISCH
      January 24, 2021

      Oh, one more question, Natasha…how do you feel about a bamboo cutting board?

      Reply

      • Natasha
        January 24, 2021

        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.

        Reply

        • JUDY MORRIS
          June 12, 2021

          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.

          Reply

          • Natashas Kitchen
            June 12, 2021

            Thank you so much for sharing that with me, Judy! & that’s right, most cutting boards need to be “seasoned.”

            Reply

    • DEB JUDISCH
      January 24, 2021

      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!

      Reply

      • Natasha
        January 24, 2021

        Hi Deb, I often re-adjust when cutting something awkward and go slower for safety.

        Reply

    • Maryanne
      December 22, 2020

      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.

      Reply

      • Natashas Kitchen
        December 22, 2020

        I’m so glad you’re enjoying our recipes, Maryanne! Happy Holidays!

        Reply

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