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    KNIFE SHARPENER COARSE VS FINE: First Time Sharpening, Do I Sharpen On The Coarse Or Fine Side?

    When you are starting to sharpen knives for the first time, it can be a bit confusing to decide which side of the knife to sharpen on. Are all knives sharpened on the coarse side? If not, then which side should I sharpen on? In this article, we will discuss the difference between a fine and coarse knife sharpener and provide tips on how to sharpen knives on each side. We will also include a video demonstrating the difference between these two types of sharpening stones.

    What is the difference between the coarse and fine sides of a knife sharpener?

    There is a big difference between the coarse and fine side of a knife sharpener. The coarse side is designed for knives that have been used a lot, while the fine side is for knives that haven’t been used as much.

    The main difference between how you sharpen your knives on the coarse or fine side is that with the coarse side, you’ll be taking off more metal than with the fine side. This will help to keep your blade sharper longer, but it will also result in more damage to your knife.

    If you’re just starting out sharpening your knives, it’s best to start on the fine side and gradually move to the coarser side as your skills improve.

    When should I sharpen my knife on the coarse side?

    When it comes to knife sharpening, most people have a preference for either the coarse or fine side. But is one side better than the other? The answer may surprise you.

    The coarse side of the knife sharpener typically works best on knives that are used more often for chopping and slicing. This is because the harder metal on the coarser side of the knife sharpener will sharpen these types of blades quickly.

    On the other hand, if your knives are only used for finesse tasks such as filleting or carving, then you should use the finer side of the sharpener. This is because this type of surface will Sharpen softer blades more accurately without causing too much damage.

    When should I sharpen my knife on the fine side?

    When it comes to sharpening your knife, there are two main camps – those who believe that you should sharpen on the coarser side and those who believe that you should sharpen on the finer side. And while both methods have their proponents, many experts say that it’s best to start with a coarse stone and then gradually work your way up to a finer stone.

    Here’s why: When you sharpen on the coarser side, you’re going to create more of a burr – which is actually the metal cutting edge that helps to cut food. But because most knives are designed for use on the fine side, this burr can be dangerous – it can easily get caught in food and cause injury. By starting with a coarse stone and working your way up, you’ll keep your burr milder and safer.

    So when should you sharpen your knife? According to most experts, it’s best to do it once every two or three months – just enough to keep the blade sharp but not so much that it starts wearing down quickly. Again, start with a coarse stone and work your way up as needed.


    When it comes to knife sharpening, many people are unsure of what side they should sharpen on. If you’re a first timer, the best advice we can give you is to start with the coarser side and work your way up as needed. This will help prevent any accidental nicks or tears in your blade and also make the job go much faster. As always, be sure to follow safety instructions when sharpening your knives.


    Sharpening your kitchen knives is an essential part of keeping them in good condition. Whether you’re a professional chef or a home cook, having a sharp blade is essential for safe and efficient slicing and chopping.

    But if you’re new to knife sharpening, you may be wondering which side you should use; coarse or fine?

    The answer depends on the condition of your knife blades. For knives that are relatively dull, you’ll want to begin with the coarse side of the sharpener to restore the blade’s edge. Coarse sharpening stones are best for those with dull knives because they will remove more material from the blade, giving it a sharper edge. ️

    For knives that are already sharp, you’ll want to use the fine side of the sharpener. The fine side is best for maintaining a sharp edge and won’t remove as much material.

    No matter which side you decide to use, it’s important to be sure you’re following the proper sharpening techniques. For a coarse sharpening, use light strokes and don’t apply too much pressure. For a fine sharpening, use more pressure to really hone the edge of the blade.

    Before you know it, you’ll be a sharpening pro!

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