The blade of a boning knife gets dull over time, and working with a blunt edge can be frustrating. First of all, you don’t want to spend half of your time cutting a piece of meat. Furthermore, it can be dangerous and increase your chances of injury. So, it is necessary to sharpen knives whenever they become dull.
We are here to give you a detailed but easy path on how to sharpen a boning knife. The steps are hassle-free and straightforward to follow.
First, however, we will explain how to know if you need to sharpen your boning knife.
When to Sharpen a Boning Knife?
Boning knives can serve you for years if you look after them. The best way to know if your knife is sharp enough to help you in the kitchen is to test it.
To do this, try slicing a strip of raw meat or trimming a piece of silverskin. If the knife glides through, it is sharp enough. If it slips, tears or needs force, first try honing it on a steel; if that doesn’t bring it back, it is time to sharpen your knife. More quick tests are in how to tell if a knife is sharp enough.
Step by Step Guide
Step #1. Set Up Your Whetstone
The first step in sharpening a boning knife is getting a whetstone and setting it up. Whetstones are stones of different materials used to sharpen the blades and edges of knives or other cutting implements.
Here are some essential points that can make it easier to choose a whetstone. A combination stone with a coarser and a finer side covers everything a home cook needs.
You can get stones with different grades of coarseness, from scratchy to fine. These grades are measured in “grit,” where lower numbers mean rougher stones. For a dull boning knife, start on a medium stone around 1000 grit, then finish on a fine one between 3000 and 6000 grit. If the edge is chipped or very dull, begin with a coarse stone of a few hundred grit.
Also, water stones need to be wet to work best, because water carries away the metal particles so they don’t clog the stone. Soaking stones need about 10 to 15 minutes in water before use; splash-and-go stones only need water on the surface; oil stones use honing oil instead. Check the instructions that come with yours, and set it on a damp towel or a non-slip base.
Step #2. Angle Your Boning Knife on the Whetstone
Providing an excellent grip and angle between your blade and sharpening stone is a critical step in sharpening a boning knife. Your boning knife should create a fifteen to twenty-degree angle with your whetstone. Most Western boning knives are sharpened at about 20 degrees per side; thinner Japanese ones at about 15. If you can, match the angle the knife already has.
A simple trick to finding the right angle: color the edge bevel with a marker, make a few light strokes, and look at where the ink came off. If only the top of the bevel is clean, lower the spine; if only the very edge is clean, raise it a little.
Once you find the proper angle, you are ready to sharpen your boning knife. Keep your wrist steady while filing to avoid any damage.
Step #3. Sharpen One Side at a Time
It would be best to start by sharpening one side at a time. This gives you control over the required angles. Remember, while you’re doing this, always keep the surface wet while sharpening.
It is also important to remember that boning knives have their blades on the thinner side, and many are flexible. Press lightly with your fingertips just above the edge so the blade stays flat at the angle instead of bending. Stroke edge-first across the stone, sweeping from heel to tip so the whole edge touches the stone. On a curved boning knife, lift the handle slightly as you reach the curve near the tip.
Keep going on the first side until you can feel a small burr (a rough lip of metal) along the whole opposite side; stroke across the edge with your fingertip, never along it. Then turn the knife over and do the same on the other side. Move to the fine stone and repeat with fewer strokes, then finish with a few light alternating strokes, one per side, to remove the burr.
Step #4. Rinse Off Your Knife
After angling and sharpening your knife, you need to rinse your blade. Why? The process of sharpening the boning knife creates a very dusty metal powder on the surface. It gets trapped in the water while sharpening. The metal powder can get into your food if not rinsed off properly.
To clean your knife, hold it under some running water until all the crushed metal particles run off. After washing, dry the blade with a kitchen towel. Between sharpenings, a honing rod keeps the edge straight; when you are trimming a big cut or processing a deer, hone every few minutes. If you need a new boning knife, have a look at my best boning knife for deer and best knife for trimming meat guides, or learn more about what a boning knife is used for.
Conclusion: Sharper Than Ever
A sharp boning knife is important to have in the kitchen. Anytime you are unsure, you can test your blade’s sharpness using the method mentioned. Then, if necessary, you can follow our guide anytime you need to remember how to sharpen a boning knife. In this way, your knife will be good as new for years to come.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.