Techniques from the Pros
At Guerilla Gastronomy, we believe that a razor-sharp knife isn’t a luxury—it’s a necessity for precision, safety and culinary excellence. Whether you’re using a Japanese gyōto or a heavier chef’s blade, mastering the correct sharpening technique will keep your tools performing at their best and extend their lifespan.
On this page you’ll find:
Detailed diagrams illustrating how to hold the blade, set the angle, and move through each stage of sharpening.
Video tutorials from trusted and respected sources (professional sharpeners, well-known culinary publications) showing the full process step-by-step.
Maintenance tips on when to hone vs when to fully sharpen, what grit stones to use, how to care for your blade and sharpening tools.
At the bottom: Recommended sharpening products (stones, rod/honing steels, guides) — all available on Amazon via affiliate links, so you can equip your workstation right away.
Why sharpening matters
A dull blade doesn’t just make cutting harder—it’s also less safe. According to a tutorial from BBC Good Food, “A sharp knife is safer than a dull one” because it requires less force and is less likely to slip.
Sharpening isn’t just about grinding away metal: it’s about restoring the correct edge angle, aligning the bevel, then refining and polishing for a true fine finish.
What you’ll learn
How to set and maintain the correct angle for your knife type (e.g., Japanese vs Western cut).
How to use whetstones (sharpening stones): starting from coarse grit (for edge repair) to medium/fine grit (for everyday edge sharpening) to polish.
How to use a honing steel (or rod) to maintain the edge between full sharpening—keeping your blade “alive” without removing significant metal.
How to test your edge, how to care for your sharpening tools and your knives (cleaning, storage, frequency of maintenance) so you get the most out of them.
How to use this guide
1. Start with the diagrams to visualise the process
2. Then watch the videos to see the hand-movements, angle changes and feel of the sharpening motion in real time.
Discover why Knifewear is trusted by chefs worldwide — a team of former cooks sharing expert techniques and showcasing the craft behind exceptional Japanese kitchen knives.
Master knife sharpener Vincent Kazuhiro Lau joins Epicurious to show how he restores damaged, dulled, and chipped knives to top condition.
A VICE-powered channel exploring global food culture — from chefs and home cooks to food politics, restaurant life, culinary traditions, and emerging trends.
3. Follow the step-by-step text and refer back to the diagrams/videos as you practice.
4. When you’re comfortable, explore the recommended gear below and invest in tools that match your knife collection and sharpening ambitions.
Recommended sharpening gear
Below you’ll find links to knives-sharpening tools we recommend (whetstones, honing steels, angle guides etc.)—available via Amazon for your convenience.