How Do You Sharpen a Nakiri Knife?
Sep 27, 2026
Most nakiri knives are double bevel, so sharpen both sides of the edge on a suitable whetstone while following the knife’s existing bevel geometry.
1. Confirm the edge construction
Before sharpening, verify that the knife is actually double bevel. Traditional single-bevel vegetable knives need a different method.
2. Prepare the stone correctly
Follow the stone manufacturer’s instructions. Some stones require soaking; others only need water on the surface.
3. Follow the existing angle
Do not chase a universal sharpening angle. Place the bevel on the stone and maintain the angle already established on the knife as consistently as possible.
4. Work the first side
Use light, controlled strokes along the full edge. Continue until the edge is even and you can detect a very small burr on the opposite side.
5. Sharpen the second side
Repeat on the other side, keeping pressure and coverage balanced. Avoid building a large burr because excessive metal removal is unnecessary.
6. Deburr
Use very light alternating strokes and, if appropriate, a finer finishing stone to remove the remaining burr.
7. Rinse and dry
Clean the blade and dry it immediately, especially if it contains carbon steel.
What if the edge is chipped?
Small chips can often be removed during sharpening, but a deep chip may require substantial thinning or professional repair.
