We’re here to debunk this myth: There are safer ways than the egg method. Let’s explore how to sharpen a knife without a sharpener.
A dull knife is a dangerous knife. It seems counterintuitive—wouldn’t you be more likely to cut yourself on a sharp blade?—but the worst kitchen accidents I’ve seen have all involved dull knives. They require more force to cut and don’t “grip” the food’s surface as easily, increasing the chance the knife will slip away from the food and into your exposed fingers. No, thanks! But not everyone has a knife sharpener on hand, so we’re always looking for how to sharpen a knife without a sharpener.
Can You Sharpen a Knife with an Egg?
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The short answer here is no, you should not sharpen a knife with an egg. It won’t necessarily damage the knife, but the method sounds really dangerous! It would be all too easy for your fingers to slip on the egg’s delicate, smooth surface (which isn’t suitable for sharpening a knife anyway).
Depending on how often you use your knives (and whether you’re abusing your kitchen knives without knowing it), sharpening may occur every month or as infrequently as once a year. Sharpening knives involves a two- or three-step process, but each step is done with a hard material with a coarse surface.
First, a sharpening stone (also called a whetstone) or an electric knife sharpener reshapes the edge, removing small amounts of dull or damaged metal to restore the edge’s sharpness. Then, a honing rod or sharpening steel realigns the knife’s edge, smoothing out the surface and correcting any misalignments that occur with regular use. Honing should be done as regular maintenance, so you can hone your knife before each time you use it. You may see butchers or professional chefs honing their knives several times a day as they work.
In addition to honing, some people strop their knives on a leather strap. Stropping fine-tunes and polishes the knife, removing microscopic inconsistencies to create a razor-sharp edge. Stropping can also be done with newspaper, and it is possible that an egg could be used as a substitute. However, we still think the risk of cutting yourself if the egg breaks or slips in your hand makes the egg unsuitable for use.
How to Sharpen a Knife Without a Sharpener
A whetstone or electric knife sharpener is really the best way to sharpen a knife, but there are some ways to improve the edge without one—no egg required! A smooth, flat river stone is your best bet, but the bottom of a ceramic coffee mug, sandpaper or concrete will also sharpen a knife’s edge in a pinch. In the absence of a honing rod, try running the blade along the spine of another knife or on a leather belt.
Use that newly sharpened knife to cut through tough-exterior winter squash for these slow cooker recipes.
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