How to Use a Kitchen Knife Sharpener | Pull-Through Steps That Work

The right way to use a kitchen knife sharpener takes about a minute once you know the motion. Most pull-through models follow the same basic sequence: set the sharpener on a stable countertop, pull the blade through a coarse slot first, then finish with a finer honing slot. Here is the step order that works on nearly every model, plus the mistakes that ruin an edge.

Step-by-Step: How To Pull A Knife Through The Sharpener

Every pull-through sharpener works on the same principle: you draw the blade across fixed abrasive wheels or rods set at a consistent angle. The steps below match the guidance from OXO and KitchenAid for their own sharpeners.

1. Set the sharpener on a flat, stable surface. A countertop or cutting board works. A wet or wobbling surface makes the pull uneven.
2. Hold the sharpener steady. Grip the base with your non-dominant hand. OXO’s model has a non-slip grip and works for right- and left-handed users.
3. Insert the heel of the knife first. The heel is the thick part of the blade nearest the handle. Line it up with the slot’s guide so the edge sits flat in the sharpening path.
4. Pull the knife toward you in one smooth motion. Draw it from heel to tip, following the blade’s curve as you go. Do not saw back and forth — KitchenAid’s instructions are explicit on this point.
5. Repeat on the coarse slot first. Very dull blades may need a few extra passes.
6. Finish on the fine or honing slot. If your sharpener has a second stage, run the blade through it one to three times. This removes the burr the coarse slot leaves behind.
7. Wipe the blade clean. Metal shavings collect on the edge during sharpening. Rinse and dry the knife before you store it.

A sharpener may be unsuitable for serrated knives unless it has a dedicated serrated slot. Check your model before you pull a bread knife through a standard guide — the abrasive wheels can flatten the serrations and ruin the blade.

Common Mistakes That Damage Your Knife

The most damaging errors happen fast. Sawing the blade back and forth is the biggest one — it grinds the edge unevenly and can chip it. Forcing the blade through with heavy pressure is the second. Several sources warn that a light, even touch works best; the abrasive does the work, not your arm.

Skipping the heel-to-tip motion is another frequent miss. If you stop partway, the tip never gets sharpened, and the edge ends up inconsistent. Using the wrong slot first also causes problems — the coarse stage cuts the edge, the fine stage refines it, and reversing the order leaves a rough finish. Finally, leaving metal dust on the blade lets tiny particles work their way into the edge and can cause rust spots on carbon steel.

Keep your fingers clear of the blade path the entire time. Hold the knife by the handle and the sharpener by its base, and never run a hand along the edge to test it — use a paper test or a gentle touch on the flat of the blade instead.

How Many Passes Does A Dull Knife Need?

The number of passes depends on how dull the blade is and which slot you’re using. A knife that barely cuts a tomato needs more work than one that just lost its edge.

The test is simple: after sharpening, try slicing a ripe tomato or a sheet of paper. If the blade catches cleanly, you’re done. If it still drags, give it another pass or two on the coarse slot. If you find yourself sharpening the same knife every week, the blade may need professional service instead — pull-through sharpeners remove steel, and over time they shorten the blade’s life.

Some sharpeners pair specific slots with specific knife types. A review from Good Housekeeping’s sharpening guide notes that coarse and fine stages serve different purposes, and some models separate Western and Japanese blade angles. Match the knife to the slot the manufacturer intended — putting a Japanese blade in a Western-angle slot changes its edge geometry.

Built-In Sharpeners And Handheld Models

Built-in sharpeners, like the ones KitchenAid includes in some knife blocks, work the same way. You place the heel in the built-in slot and pull through with slight downward pressure — no back-and-forth motion. The main difference is the base: you don’t need to hold a separate device, since the block holds it steady for you.

Handheld pull-through sharpeners need the stable-surface setup described above. If you don’t have a sharpener yet and want one that’s forgiving on a first attempt, our roundup of easy kitchen knife sharpeners tested at home covers models that work well for beginners and experienced cooks alike. Victorinox also publishes knife sharpening guidance on its official site for those with Victorinox blades.

The core skill transfers across every model: stable base, heel first, one-direction pull, light pressure, and a clean blade when you finish.