How to Sharpen a Carving Knife- Step-By-Step Guide

Like all useful tools, knives need occasional maintenance, and sharpening should definitely be on your list of knife maintenance tasks. However, you also need to know the proper way to sharpen your knives, so you can avoid damaging your knife in the process.

There is a myriad of sharpening tools, techniques, and theories out there and you can easily get confused to the extent of damaging your prized carving knives. Some are basic, while others are more complicated and may require you to invest in a few fancy gadgets.

This article highlights the basic principles behind maintaining a sharp knife and the available methods to demystify the process. Perhaps you will also benefit from checking out our current list of the best slicing and carving knives so that you get it right from the onset.

Warranties and Sharpening Knives

Some knife makers offer warranties or performance guarantees with their carving knives, like the MAIRICO Ultra Sharp Stainless Steel Carving Knife, to give you peace of mind. It is important to check out what can be done to the knife that is allowed by the warranty to prevent nullifying the terms.

Occasionally they may specify how to sharpen the knife or dictate if you are allowed to sharpen the knife on your own before the warranty expiry.

Sharpening a Carving Knife Using a Whetstone

This is the most popular sharpening tool for straight-edged knives, such as carving knives. It is a fine-grained stone with different grit ranges used for sharpening knives.

Whetstones are lubricated with water (any other lubricants will hamper their effectiveness) before running your blade on them. Always check the manufacturer’s instructions about this before using it for the first time. They work similarly to sandpaper by refining the cutting edge of the blade as you run it.

The carving knife should be held at 20˚ against the whetstone as you drag each side of the blade a few times. Hold the carving knife’s handle with your prominent hand and rest your thumb on the side not facing the stone.

Use the other hand to guide the knife on top of the soaked whetstone from its heel up to the tip in a curvy motion such that all edges of the blade will touch the whetstone. Repeat until the knife glides smoothly on the whetstone.

Different grit levels make whetstones suited for different kinds of sharpening, and any great chef will need a couple of these to take care of all his sharpening needs. Always start with the coarse grit and finish with the fine grit. You don’t need to use the coarse grit if your knife is not badly off.

Nowadays, we have combination stones with different grit levels in one, like the Sharp Pebble Premium Whetstone Knife Sharpener with 2 Sided Grit 1000/6000.

We also have entire kits with other knife sharpening accessories like a leather strop and polishing compound to ensure the blade retains the new glossy look after sharpening and angle guides to help you maintain the proper sharpening angle against the whetstone as you run your blade on it.

You can check out G-TING’s 400/1000 and 3000/8000 Grit Whetstone Sharpener Kit if you want a complete set of tools as it has exemplary reviews from experienced chefs.

How Are the Different Grit Levels On a Knife Sharpening Whetstone Applied?

Coarse Stones- 1000 Grit and Below

These are used for knives in the worst condition; they repair knives with chipped edges and excessive dents. They grind off the chips when the blade is exceptionally dull.

Mid-Level Stones- Between 1000 to 3000 Grit

These are used to sharpen dull knives during normal sharpening. They take off the burr and scratches left by the coarser stones. If you are going to invest in one grit level, having it within this range is advisable as you may not need to use the lower grit levels if you take good care of the knives.

This does not mean they should be used all the time as they also contribute to the blade’s wear. A carving knife usually has a lean blade, and over-sharpening may result in the blade being too thin to be used effectively.

Fine Stones- 4000 Grit and Above

These are used as finishing stones to refine the knife edges to be smoothly done and aligned. Fine stones up to 6000 grit are adequate for most of your needs. It is hard to determine the difference in these upper limits as all the whetstones will have a smooth grain and an almost similar effect on the blades.

They have the least wear rate on the blades due to their fine grain and are used for honing and sharpening.

The Size of the Whetstone

A bigger stone saves time as more of the blade is sharpened at the same time. It is also easier to handle if you consider ergonomics during sharpening. These advantages come at an additional cost, and you should weigh them against your budget or what you are willing to spend.

Using a Knife Sharpening Tool to Sharpen a Carving Knife

There are many versions of knife sharpening tools, but the underlying concept is the same. They have a coarse side and a smooth side through which the blade is run until it becomes sharp. They are a quick-fix solution to dull knives but are not recommended for your pricey knives as their wear and tear levels are higher.

If you get the technique right and invest in the right tool, you may stumble upon a faster way of getting your knife action-ready without damaging it.

You draw the knife through the notches of the sharpener using light force until you can no longer feel it catching as it passes through. Using too much force is what wears the knife even further, as it will remove more debris instead of smoothening the cutting edge of the blade.

Kitchellence’s 3 Slot Knife Sharpener is worth considering because it made provisions for all your knife sharpening needs. It has a diamond rod for repairing and straightening damaged metal blades and sharpening ceramic blades.

The other rod is ceramic for fine sharpening, polishing, and getting rid of fine scratches on the blade. It also has a tungsten steel blade to coarsely sharpen and restore the V-shape cutting edge of metal blades. They have even thrown in a cut-resistant glove to protect yourself while sharpening the knife.

Honing or Steeling the Carving Knife

Regardless of the process used to sharpen your knife, honing is a crucial last step. It is a process you should be conducting even when you are not sharpening the knife.

It is done to keep the knife’s edge perfectly straight, so it is easier to cut with. Cutting edges, being the thinnest part of the blade, usually bend easily. You may misinterpret this as the knife being blunt when it actually isn’t.

Honing restores the blade, and the resulting efficiency allows for a longer sharpening cycle, resulting in a longer life for your carving knife. Good honing steel should have a fine grip as you will be holding it down vertically against a surface as you press the knife’s blade against it, running it from the heel to the tip while pulling it towards your body. Then you repeat on the other side of the blade.

Our recommendation in this category is Noble Home and Chef’s Magnetized Professional Knife Steel. It is chromium-plated to prevent rust and corrosion, and the magnetization ensures that any microscopic metal particles produced are not airborne and can’t toxify your food or cooking environment.

Honing is less taxing on the blade and should be done weekly. Honing your knife after each use is also recommended. You should also use a honing compound.

It is a fine abrasive used in the final polishing stages of sharpening your knives. You can find a honing compound in different varieties, including loose, wax bar, paste, or spray.

Protecting the Sharpened Carving Knife

A knife’s sharpening cycle is like a mobile phone’s charging cycle; the more you charge, the closer it gets to retirement. The blade wears off a tiny bit each time it is sharpened and becomes thinner; eventually, it will no longer be an ideal carving tool.

We will now look at ways to prolong these charging cycles to give the knives a longer lifespan.

Reduce Exposure to Acidic Foods

Try to rinse the knives immediately after cutting acidic foods as these facilitate corrosion which will start at the cutting edge.

Avoid Leaving Them in The Dishwasher

Consistent exposure to water will eventually promote rust, even if the material is quality stainless steel. This is worse if they have wooden handles, the wood will easily get damaged.

Avoid Cutting Bones

Using your knives to cut through bones can damage even the strongest knives you own. Carving knives are meant for softer tasks. The sharpened blade risks getting bent and chipped on bones.

A blunt carving knife is dangerous as it will force you to exert more force which leaves you open to mistakes and can even cause injury. Beyond this, everybody appreciates nice and easy cooking and serving experiences. A sharp carving knife makes it possible without much struggle.