How to Sharpen and Hone a Chef’s Knife

[Ho Kwok Leung]

### **How to Sharpen and Hone a Chef’s Knife**
The proverb "Sharpening the knife won’t delay the work of chopping wood" has been deeply ingrained in my mind through years of practice. For a chef, a sharp knife is essential—it transforms ingredients into paper-thin slices, delicate shreds, and intricate shapes. While skill plays a role, a keen blade is paramount.

#### **Types of Chef’s Knives**
Chef’s knives come in various shapes: round-tip, square-tip, and horse-head knives. The square-tip knife is the most versatile, ideal for slicing, dicing, and even chopping small bones with its heel. Its popularity demands precise sharpening techniques.

#### **Proper Sharpening Posture**
A correct posture ensures efficiency and safety. The standing position is preferred:
- Step forward with your left foot, bend slightly at the waist (adjusted to the sharpening stone’s height), and lean your chest forward.
- Avoid standing with feet parallel, as this destabilizes your balance.

#### **Gripping Techniques**
A knife is sharpened in three sections: tip, middle, and heel. Adjust your grip accordingly:
- **Tip**: Left hand grips the blade’s front with the thumb pressing down; right hand holds the handle, thumb on the spine.
- **Middle**: Left palm supports the blade’s front; right thumb and index finger form a V-shape on the blade.
- **Heel**: Left hand grips deeper for leverage; right hand remains steady.
Switch hands for the other side. Maintain firm grips and flexible wrists.

#### **Sharpening Stones**
Two types are essential:
1. **Coarse stone (sandstone)**: For initial edge setting and shaping.
2. **Fine stone (slurry stone)**: For refining and polishing.

**Steps for Coarse Stone:**
- Lightly grind the blade’s edges to remove burrs.
- Angle the blade at **5 degrees** (spine ~1.5 cm above the stone). Increase slightly for the heel.
- Apply firm pressure initially, then lighter strokes to avoid rolling the edge.

**Steps for Fine Stone:**
- Start with moderate pressure to refine the edge, then lighten to polish.
- Smooth out grind marks and burrs.

#### **Testing Sharpness**
1. **Visual check**: Hold the blade vertically 65 cm from your eye. No white glints = sharp.
2. **Touch test**: Run a thumb lightly across the edge. A "grippy," non-slippery feel indicates sharpness.

#### **Honing (Bei Dao)**
Honing maintains sharpness between sharpenings. Use a fine, soft stone:
1. Place the stone vertically near your dominant hand.
2. **Honing the front**: Angle the blade slightly, push the edge forward from tip to heel.
3. **Honing the back**: Flip the blade, pull downward from heel to tip.
Repeat 3-4 times per side.

#### **Honing Tips**
- Start with a **slightly larger angle** than sharpening (but never exceeding 45 degrees).
- Consistent angles and wrist flexibility prevent edge damage.
- Stop honing once the blade thickens; resharpening is needed.

By mastering these steps, your knife will stay sharp longer, ensuring efficiency and precision in the kitchen.