A sharp knife is safer to use than a dull one. Here is why that matters, and how to bring your edge back at home.
Why a Sharp Knife Matters
A dull edge does not bite into food easily, so it can slip off the surface and toward your hand. It also takes more force to cut, which means less control if the blade skids. That is why you should only cook with knives that have been properly sharpened.
You can sharpen a knife on a whetstone or with a pull-through sharpener. Between sharpenings, a honing steel keeps the edge aligned so it stays sharp longer.
Safety note: always use caution when sharpening, and make sure you are comfortable with basic knife care skills before you start.
What You Need
Sharpening grinds a small amount of metal from the blade against a coarse, gritty surface to create a new edge. The angle matters: a wider angle makes the edge more durable, while a narrower angle makes it more precise. All Cangshan knives are sharpened to 16 degrees.
Whetstone. A double-sided stone with a coarse side (around 1000 grit) to set the edge and a fine side (around 6000 grit or higher) to refine it. Use it in a stable base.
Knife blade oil. Food-safe white mineral oil lubricates the stone, protects blades from rust and helps cutting boards resist moisture.
Microfiber polishing cloth. A soft, non-abrasive cloth for a lint-free, streak-free finish. Rinse with water and air dry to clean.
How to Sharpen on a Whetstone
- Prep the stone. Soak it in water for at least 5 to 10 minutes, or coat it with knife blade oil. Set it in its base or on a damp towel on a flat surface, and keep it wet as you work.
- Find the angle. Rest the edge on the stone, then lower the spine until the blade sits at 16 degrees. Guide it with light pressure from your free hand. The included sharpening guide helps you hold the angle.
- Sharpen on the coarse side. Push the edge into the stone from heel to tip, following the curve. Alternate 5 strokes per side until you can feel a burr by moving a finger from the spine toward the edge. Never run a finger along the edge.
- Refine on the fine side. Count down from 5 strokes per side to 1. Repeat until the burr is gone. That means the knife is sharp.
- Clean up. Wipe the stone dry. Hand wash the knife with mild soap and dry it right away.
Whetstone sharpening takes practice. If you would rather not do it yourself, a professional knife sharpener can restore your knife to its original sharpness.
Using a Pull-Through Sharpener
A pull-through sharpener uses hard tungsten carbide blades set at a fixed or adjustable angle. Match it to your knife's current edge. Our Professional Knife + Scissor Sharpener adjusts from 14 to 24 degrees, so you can dial it to 16 degrees for Cangshan knives.
Hold the sharpener firmly on a flat surface. Place the heel of the knife in the slot and pull it toward you, heel to tip, with light downward pressure. Repeat 8 to 10 times, then wipe the knife and sharpener and dry them right away. If your sharpener has a ceramic slot, use it the same way for daily honing and a final polish.
Never push the knife forward through the slot.
The Bottom Line
- A sharp knife is a safer knife.
- Sharpen Cangshan knives at 16 degrees, working from coarse to fine.
- With a pull-through sharpener, only pull toward you.
