How to sharpen european chef knives

This is how I sharpen my European chef knives. If you're accustomed to a more traditional approach it will feel slightly unorthodox. I was taught by master sharpener Chiharu Sugai from Korin in NYC.

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I like to use two types of stones. One that is dual sided and another that's much finer. The coarse stone is 300 grit on one side and 600 on the other. The fine stone I finish with is 6000 grit.

I like to use two types of stones. One that is dual sided and another that's much finer. The coarse stone is 300 grit on one side and 600 on the other. The fine stone I finish with is 6000 grit.

At this point you might want to wash the metal and grit off your knife before continuing!

At this point you might want to wash the metal and grit off your knife before continuing!

  • 1.0 Knife
  • 1.0 300 grit sharpening stone
  • 1.0 600 grit sharpening stone
  • 1.0 6000 grit sharpening stone
  • 1.0 Slipmat
  • 1.0 Steel (aka honing knife)
San Francisco, CA
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