Sharpening
How to sharpen a santoku knife (step by step)
A sharp santoku feels effortless. This guide covers a simple whetstone routine, the best grit range, and how to keep your edge aligned between full sharpenings.
What you need
- Whetstone (1000 grit and 3000-6000 grit)
- Non-slip mat or damp towel
- Clean cloth and a bowl of water
Step 1: Soak and set up
Soak the stone for 10 to 15 minutes unless it is labeled splash-and-go. Place it on a damp towel so it does not move.
Step 2: Find the angle
Most santoku knives perform well around 12 to 15 degrees per side. Keep a consistent angle rather than pressing too hard.
Step 3: Sharpen the first side
- Place the heel of the blade on the stone.
- Push the knife forward and slightly across, as if slicing a thin layer from the stone.
- Work from heel to tip in smooth, even passes.
- Repeat until you feel a light burr along the edge.
Step 4: Sharpen the second side
Flip the knife and repeat the same number of passes on the other side. Try to mirror the pressure and angle.
Step 5: Refine on a higher grit
Move to a 3000-6000 grit stone to polish the edge. Use lighter pressure and fewer passes.
Step 6: Rinse, dry, and test
Rinse the blade, dry it immediately, and test on a tomato or paper. The cut should feel clean with little resistance.
How often should you sharpen?
- Home use: every 2 to 4 months, depending on prep volume.
- Hone lightly every 1 to 2 weeks to keep the edge aligned.
Common mistakes
- Using too steep an angle, which dulls the edge faster.
- Skipping the fine stone, which leaves a rough edge.
- Twisting the blade on hard foods, which chips the edge.
For a knife that holds a clean edge, see the TUO Kitchen Pro 7-inch Santoku.