Do you push or pull a blade into a whetstone

Keeping your knives sharp is of the utmost importance. If you don't, you'll notice they stop performing as they once did, and a dull blade can actually be more dangerous. One problem a lot of people face is simply not being sure how to properly sharpen a knife.

There is a knack to knife sharpening, and you do need to practise to get it spot on. Japanese knife sharpening professionals have honed their skills to a fine art, but it's nothing you can't improve on at home with the right technique.

A question most people ask when they first start sharpening knives is whether you should push or pull.

Most professionals agree that pulling the blade edge across the whetstone produces the best results. Not only does it bring the knife to its sharpest, it's also a more effective way to remove chips and imperfections from the blade.

If you're a total knife sharpening newbie, don't worry — this guide explains everything you need to get those blades sharpened to perfection.

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Do You Push or Pull When Sharpening a Knife on a Whetstone?

One of the first things to think about when deciding whether to push or pull a knife while sharpening is the orientation of the cutting edge. The best way to assess this is to look at whether the edge trails or leads as you move it.

Whetstones are one of the most common ways to sharpen a knife and are the preferred choice of professionals. When you're sharpening a double-bevel knife, the motion changes depending on which side you're working on. Most people agree that when the knife edge faces away from you, you should pull the blade towards you in an edge-trailing stroke.

To create this motion, begin with the blade at the far side of your flat stone, then bring the knife towards you so the entire length of the blade moves across the whetstone.

When you finish each stroke, the knife will have travelled from the far side of the stone to the part nearest you. The first part of the stroke begins at the knife's heel; by the end of the stroke, it has moved to the tip.

You can reverse this motion and push the knife in the opposite direction, which is best when the sharp edge is facing towards you. Start at the point on the whetstone closest to you and push the blade to the opposite side, farthest from you.

In reverse to the previous motion, you'd start with the tip of the blade touching the whetstone, and when you reach the other end it will be at the heel.

It's important that each of these motions is separate. If you watch a professional knife sharpener, it might look like they're simply dragging the knife back and forth without lifting it, but that isn't the case — and it isn't how you should sharpen your best kitchen knives.

Notes on Pushing and Pulling With the Sharp Edge

One thing that comes up time and again in knife sharpening discussions is that different people use different techniques. You'll even see the odd person suggest "as long as it feels right for you, why not?"

We'd gently disagree, because some ways of sharpening can damage the blade, so you always need to be careful.

Some people like to lead with the sharp edge on a sharpening stone, but that's something we'd avoid, and there's a fair bit of controversy around it. There are a couple of reasons leading with the sharp edge may not give the result you want.

Firstly, there's a risk of the sharp edge digging into the whetstone. That can dull the blade — the opposite of what we're after. Secondly, you tend not to achieve as refined an edge: because the stone is abrasive, the edge can feel rougher and more jagged.

While some people prefer that method, we'd always suggest trailing with the sharp edge for a smoother result and a keener cutting edge.

Should You Apply Pressure When Sharpening a Knife?

As well as wondering whether to push or pull, a lot of people want to know how much pressure to apply. Many people use far too much when they start out, and this can damage the blade.

You do need a certain amount of pressure, but it should be light and come from your fingers, not your whole hand. The whetstone is abrasive enough to do the work for you, so there's no need to go over the top.

Too much pressure also wears you out more quickly — so why waste the energy? And if you press too hard, you may find you can't maintain the correct sharpening angle, and the blade can chip or otherwise be damaged.

Types of Knife Sharpeners

When deciding whether to push or pull, you also have to think about the type of sharpening tool you're using. Some require a push, others a pull. Here are the most common types and how best to use them.

Pull-through knife sharpeners are manual tools that, as the name suggests, require a pulling action. You pull the blade through the tool leading with the heel and ending at the tip, which gives a smooth result and even pressure.

Electric knife sharpeners usually have you start with the heel and pull to the tip. Some use both a pushing and a pulling motion, so check the instructions before use.

Whetstones are debated when it comes to push versus pull, but in most cases we'd suggest pulling (edge-trailing) gives the best results.

Belt sharpeners use an abrasive belt, and both pushing and pulling can be effective with this tool.

How to Sharpen a Left-Handed Knife

People often wonder whether they need to change their technique to sharpen a left-handed knife. In most cases, you don't.

Most everyday knives — including the double-bevel knives we sell — are symmetrical, so they're used and sharpened the same way whether you're left- or right-handed. It's only traditional single-bevel knives (such as a yanagiba) that are ground for one hand, with the bevel placed on the opposite side for a left-handed version.

If you do have a single-bevel left-handed knife, sharpen the bevelled side to match its grind — but the pushing and pulling technique itself stays exactly the same. Most people find a whetstone gives the most accurate results.

Final Thoughts

If you want the best results when sharpening a knife, learn the correct technique. It's widely accepted that you should pull the blade (edge-trailing), though there are times when pushing works too — it really depends on the type of sharpener you're using. Keep the angle consistent, the pressure light, and finish on a finer grit for a polished edge.

Frequently Asked Questions

Do you push or pull a knife when sharpening on a whetstone?

Pull. For the smoothest, sharpest result, move the blade so the sharp edge trails (edge-trailing) rather than leading. You can push on the return depending on which side faces you, but keep the edge trailing and each stroke separate.

Should you sharpen a knife forwards or backwards?

The direction matters less than the edge orientation: keep the sharp edge trailing. On the side facing away from you, pull the blade towards you; on the side facing you, push it away. Both work as long as the edge trails.

How much pressure should you use on a whetstone?

Only light pressure, from your fingertips rather than your whole hand. The stone is abrasive enough to do the work; pressing too hard tires you out and makes it harder to hold the angle, which can chip the edge.

Which side of the whetstone do you use first?

Start on the coarser (lower-grit) side to set the edge and remove any chips, then finish on the finer (higher-grit) side to refine and polish it. A combination stone such as a 1000/6000 covers both jobs.

Do you sharpen a knife towards or away from the edge?

Away from the edge — the sharp edge should trail across the stone, not lead into it. Leading with the edge risks it digging into the stone, which can dull the blade and leave a rougher finish.