We all have an array of knives in our kitchen that help us with a myriad of cooking tasks. From vegetable knives that are perfect for dicing onions and chopping carrots to bread knives and carving knives, our collection of kitchen choppers are vital tools that serve us from breakfast until dinner.
But over time, all knives start to become blunt. Every time you use a knife, the sharp edge that cuts the vegetable or joint of meat gets slightly duller, and while it isn’t noticeable immediately, you’ll eventually start to see that your once-sharp knife now struggles to slice through things like tomatoes with the ease it used to.
To sharpen a knife, most people will use a dedicated tool known as a knife sharpener. These come in a variety of different types, including whetstones that offer the finest edge, and electric sharpeners that are ideal for most home cooks.
But if you find that your knives are looking a bit dull and don’t have a sharpener on hand, what do you do?
Well, according to one chef and culinary instructor on Instagram, you could sharpen your knives with something you already have in your kitchen cupboards – a mug.
Andrea Buckett said that all you need to sharpen your knives is a mug or a bowl that has a raised and unglazed ceramic edge along the bottom. You can use that edge to your advantage by dragging your knife along it to sharpen the blade.
The chef said: “You’re going to draw the knife along the edge at a 20-degree angle. Now, is this perfect? No. Is it going to sharpen your knife so you can cut through tomatoes? 100%. It is a great solution when you don’t have a sharpener.”
Andrea warned you should always sharpen knives on a steady surface so that you don’t slip, as you could injure yourself.
She then cut through a tomato to prove that her knife was sharp, as it managed to glide through the common salad vegetable without tearing at the skin or squishing the delicate flesh.
Commenters on the video were blown away by the hack. Many said they had no idea you could use common kitchen items to make sure your knives are sharp enough for everyday cooking tasks.
One person said: “What a great tip! Thank you.”
Another added: “My mind is blown.”
How to sharpen a kitchen knife
If you do have a whetstone or a steel or ceramic honing rod but don’t know how best to use them to sharpen your knives, you can follow the steps below:
To use a whetstone:
- Soak the stone: If using a water stone, soak it in water for 10–15 minutes. Oil stones require a few drops of honing oil.
- Set the angle: Hold the knife at a 15–20 degree angle to the stone (most Western knives use 20°, Japanese knives 15°).
- Sharpen one side: Place the heel of the blade on the stone and push it forward, applying gentle pressure, as if slicing a thin layer off the stone. Move from heel to tip.
- Repeat: Do this 10–15 times, then switch to the other side of the blade and repeat.
- Use finer grit: Flip the stone to the finer side and repeat the process for a polished edge.
- Rinse and wipe: Rinse the blade and wipe it dry.
To use a honing rod:
- Hold the rod vertically: Place the tip on a towel on your counter.
- Set the angle: Hold the knife at a 15–20 degree angle to the rod.
- Swipe the blade: Starting at the heel, swipe the blade down and across the rod, moving toward the tip.
- Alternate sides: Repeat 5–10 times per side.
To use a manual or electric knife sharpener:
- Read instructions: Each sharpener is different. Follow the manufacturer’s directions.
- Pull blade through: Insert the knife into the slot and pull it through from heel to tip, applying light pressure.
- Repeat: Do this 3–6 times or until sharp.