Stainless Steel Chef Knives

Know Your Angles And Grits

Angle and grit decide your result. For most Western chef knives, aim for 15–20 degrees per side. Many Japanese knives like 12–15 degrees. A smaller angle feels sharper but can be more delicate. A slightly wider angle improves durability.

• Coarse grit (400–800): Repairs chips, resets an edge, or fixes very dull knives.

• Medium grit (1000–2000): Builds a sharp working edge.

• Fine grit (3000–6000+): Polishes and refines for a smoother cut.

• Strop: Removes tiny burrs and boosts push-cut performance.

Tip: Color the bevel with a marker. A few strokes will show if you are hitting the edge. If the ink stays at the edge, adjust your angle.

How To Use A Honing Rod The Right Way

• Honing is not sharpening. It does not remove much metal. It realigns the edge, which keeps your knife feeling sharp longer.

• Hold the rod vertical with the tip on a towel.

• Set a 15–20 degree angle.

• Draw the knife down and across the rod, heel to tip.

• Alternate sides for 6–8 passes.

• Use light pressure. Fast is not better; smooth is better.

• Use a ceramic rod for harder steels or when you want a touch more bite. I hone before each prep session and sharpen on stones once the rod stops helping.