Sharpen your knife

If you’ve got a great set of knives, it becomes rather imperative that you keep a good edge on them.

While daily honing will generally keep the knives sharp enough for vegetables, you do occasionally need to sharpen them with a whetstone.

Our current favourites are these two traditional Japanese sharpening whetstones: The King Deluxe (300 grit) and the King 1000 (1000 grit) whetstones.

Similar to filing anything: first you rub down the edge of the knife at a 5 degree angle using the 300 grit, and then you hone the blade to a fine edge using the 1000 grit stone. Remember to first wet each of the stones, though – a dry stone will cause burrs on the edge!

Sharpen first, then try your ninja tricks with tomatoes.

Enjoy your fine sharpie!

Disclosure: This blog often reviews/recommends products from one or more 3rd-party e-commerce sites like Amazon, Etsy, eBay, AliExpress, etc. Please assume that any link you click on will probably result in a small commission paid to me: this commission does not increase the cost of your purchase. Please see the Affiliate Disclosure page for additional details.
Scroll to Top