When it comes to sharpening knives, choosing the right grit is most important. But if you’re new to the world of knife sharpening, the numbers and terms can feel like a confusing code. What does “grit” even mean?
And how do you know which one is right for your knife? In this guide, we’ll break it all down into simple terms so you can sharpen your knives like a pro. Let’s dive in.
What Is Grit in Knife Sharpening?
Think of grit like the roughness of sandpaper—only applied to sharpening stones. It’s a measure of how coarse or fine a sharpening stone is. A low grit number means the stone is rough, while a higher grit means it’s smoother.
The goal of sharpening is to create a smooth, sharp edge by grinding away small amounts of metal from your knife blade. Choosing the right grit depends on what condition your knife is in and how sharp you want it to be.
Why Does Grit Matter When Sharpening Knives?
You wouldn’t use a sledgehammer to put in a small nail, right? The same logic applies to knife sharpening. Using a very coarse grit on a slightly dull knife might remove too much metal, while using a super fine grit on a very dull blade would be like trying to paint a masterpiece with a toothbrush—it’s possible, but highly inefficient.
Grit affects:
- Speed of sharpening: Coarser stones (lower grit) remove metal faster.
- Finish of the blade: Finer stones (higher grit) give a polished, razor-sharp edge.
Choosing the wrong grit can mean unnecessary wear and tear on your knife or hours spent trying to get a proper edge.
The Different Grit Levels Explained
1. Coarse Grit (200-600): Reshaping the Edge
Coarse grit stones, typically ranging from 200 to 600 grit, are the heavy lifters of the sharpening world. They’re like the bulldozers of the grit spectrum, used to reshape blades or repair nicks and chips. If your knife is so dull that it can’t even cut a tomato, or if the edge has chips, this is where you start.
- 200-400 Grit: Best for fixing damaged knives.
- 500-600 Grit: Great for restoring a very dull edge before moving to a finer grit.
Keep in mind, though, that this level can leave a rough finish on your knife, so you’ll need to follow up with finer stones for a smooth, sharp edge.
2. Medium Grit (800-2000): Refining the Edge
This is the sweet spot for most home cooks. Medium grit stones, ranging from 800 to 2000 grit, are used for sharpening knives that are not completely dull but have lost their edge.
- 1000 Grit: Often recommended as the go-to starting point for regular sharpening. It’s the versatile “jack-of-all-trades” grit.
- 1500-2000 Grit: Good for refining an edge further, making it sharper and smoother.
Think of this stage as giving your knife a tune-up. It’s not quite ready for the racetrack (that’s the super fine grit’s job), but it’s definitely in working condition.
3. Fine Grit (3000-8000): Polishing the Edge
Ready for that razor-sharp, hair-splitting edge? This is where the fine grit stones come into play. These stones are the final touch in the sharpening process, offering a mirror-like polish to the edge. Fine grit is ideal for knives that you want to be extremely sharp, like sushi knives or other precision tools.
- 3000-5000 Grit: This range is great for those who want a sharper edge than what a 1000 grit can provide. It’s especially good for kitchen knives used for slicing delicate foods.
- 6000-8000 Grit: This is the upper echelon of knife sharpening. It’s like using a scalpel instead of a standard blade. This range is ideal for polishing and achieving a super smooth edge.
These grits are for those who are looking to bring their knife to the peak of sharpness. It’s the difference between a knife that cuts and a knife that glides through food.
How to Choose the Right Grit for Your Knife
Now that you understand the different levels of grit, how do you choose the right one for your knife? Here’s a quick guide:
- Damaged Blade: Start with a 200-400 grit.
- Very Dull Blade: Begin at 600 grit, then move up to 1000 grit.
- Moderately Dull: Use 1000-2000 grit.
- Regular Maintenance: A 1000 or 1500 grit is perfect.
- Polishing/Finishing: Use 3000-8000 grit for that final touch.
It’s also worth investing in a double-sided stone if you’re looking for versatility. A combination stone with a 1000/6000 grit, for example, can take you from sharpening to polishing without needing multiple stones.
How to Care for Your Sharpening Stones
Sharpening stones, like your knives, need proper care to ensure they last longer and perform their best. Knowing how to clean, store, and maintain your stones can make a huge difference in the sharpening process. Here are a few tips to keep your stones in top condition:
- Clean After Use: Rinse your stone with water after every use to remove metal shavings and debris.
- Flatten Regularly: Over time, sharpening stones can become uneven, creating a curved surface. To keep them flat, use a special flattening stone or sandpaper.
- Store in a Dry Place: Moisture can cause some stones to crack. Store them in a cool, dry place, especially if you’re using oil stones.
- Use Water or Oil Correctly: Follow the manufacturer’s instructions. Water stones should be soaked before use, while oil stones require a thin layer of oil.
Proper care ensures that your stones stay effective and extend their lifespan, giving you sharp, precise edges every time.
The Difference Between Honing and Sharpening: Which One Do You Need?
Many people often confuse honing with sharpening, but they are quite different processes that serve unique purposes. While sharpening uses various grit stones to grind away metal and create a new edge, honing realigns the blade’s existing edge.
Honing is like a quick tune-up that keeps your knife sharp longer between sharpening sessions. This section dives into the differences, when to hone versus sharpen, and how to use honing rods effectively, so your knives remain sharp and ready for action.
Common Mistakes to Avoid When Using Sharpening Grits
Sharpening knives can be a bit of an art form, and mistakes are common for beginners. Here are a few to keep an eye out for:
Skipping Grit Levels
Jumping straight from a coarse grit to a super fine grit might sound like a time-saver, but it can leave you with an uneven edge. Gradually move through the grits for a smooth transition.
Using the Wrong Angle
Even with the right grit, using an incorrect angle can lead to an inefficient sharpening process. For most kitchen knives, a 15-20 degree angle is ideal. A sharper angle is great for slicing knives, while a wider angle works better for rugged outdoor knives.
Not Using Water or Oil Properly
Most sharpening stones require either water or oil to prevent the metal particles from clogging the surface of the stone. Be sure to follow the manufacturer’s instructions for your stone type.
Not Practicing Patience
It can be tempting to try and rush the sharpening process, especially when you’re excited to see results. But patience is key to achieving that perfect edge.
Final Thoughts
So, what grit should you use to sharpen a knife? It all comes down to the condition of your blade and how sharp you want it to be. A good rule of thumb is to start with a grit that matches your knife’s needs—use coarse grit for repairs, medium for regular sharpening, and fine grit for that final polish. Sharpening your knives regularly not only makes your cooking easier but also extends the life of your blades.
FAQs
What grit is best for everyday knife sharpening?
For general kitchen use, a 1000 grit stone is ideal. It offers a balanced edge for most cutting tasks without over-polishing.
Can I use a high-grit stone only?
While you can use a high-grit stone for minor touch-ups, it’s not suitable for a dull or damaged blade. Start with a medium or coarse grit first for the best results.
How often should I sharpen my knives?
It depends on how frequently you use them. For home cooks, sharpening every 1-3 months with a 1000-2000 grit stone is usually sufficient.
Is a higher grit always better?
Not necessarily. Higher grit stones are for polishing and fine-tuning, but they won’t repair or sharpen a dull blade effectively. They should be used after coarser grits.
What is the difference between whetstones and diamond stones?
Whetstones are water-based stones that come in various grit levels, while diamond stones use industrial-grade diamonds bonded to a flat surface. Diamond stones are more durable but can be pricier.
Related Topic
How to Sharpen a Pocket Knife Without a Sharpener
