Technique Guide · Updated 2026

Wüsthof Knife Sharpening Guide

A full sharpening session on a chipped Wüsthof chef's knife using the Work Sharp Ken Onion with blade grinder attachment. This is the exact process I use on customer knives. The same system I teach in the Sharpening Business Accelerator.

Factory angle14° per side

By Michael Kempf · Seriously Fast Sharpening, Austin TX

Step-by-Step Sharpening Process

Assess the blade

Count the chips. Check tip and bolster. Note the factory angle. This Wüsthof came in with chips all along the edge, deep enough that 400 grit was not going to cut it.

Heavy removal, 120 grit

For serious damage, go straight to 120 grit. Work one side at the factory 14° angle with heavy passes until you have a full burr running the entire length of the edge.

Match the other side

Flip the knife. Count your strokes on side two to match side one. Equal material removal keeps the profile straight. You will see the burr from side one start to flake off, that is correct.

Progress through grits

Move to a worn 240 (less aggressive than fresh), then 400. A worn belt is useful here, it still removes material without blowing past remaining chips. Refine and check for consistent burr.

Polish and strop

Switch to the leather stropping belt at low speed. 8 passes per side → 7 → 6 → 2, 2, 1, 1, light, light. Go heavier on the first few passes, then very light to knock the burr off clean.

Test and deliver

Slice Rizla green cigarette paper. Clean cut with no snags = ~150 BESS. Utility razor blade sharp. Every knife before it leaves your hands.

The Mistake I Made (And How to Fix It)

After the 400 grit pass, I noticed a few chips still lingering. I switched back to 120 grit and focused too long on individual spots instead of working the entire edge evenly. Result: the blade developed a wavy profile, high spots and low spots you can see when you hold it up to the light.

The knife cut paper like butter. But the shape was off, and that is not acceptable for a customer knife.

The fix:

Return to the coarse grit and grind the high spots down evenly until the profile is straight. Added 20 minutes. If I had worked the full edge evenly from the start, never lingering on one spot, this would not have happened.

Rule: Never chase individual chips. Wear the edge down evenly across the entire length every time.

Key Takeaways

Factory angle:Wüsthof chef knives: 14 degrees. Check the knife angle wiki for all other brands.

Chipped blades:Start at 120 grit. For normal maintenance, 400 is your entry point.

Establish the burr:Nine times out of ten, if it is not getting sharp, you did not get a complete burr before flipping.

Count your strokes:Equal passes on both sides keeps the profile true.

No chip chasing:Work the full edge evenly or you create high and low spots you will spend 20 minutes fixing.

Low speed stropping:Always. Heat from a fast polishing belt burns the edge and undoes everything.

Test every knife:Paper, BESS, or both, confirm the edge before delivery. No exceptions.

FAQ

What angle do you sharpen a Wüsthof chef's knife?

Wüsthof chef knives have a factory edge angle of 14 degrees per side. Match this angle for best results. If the blade is heavily chipped, you can raise the angle temporarily to remove material faster, then return to 14 degrees for finishing passes.

What grit should I use to sharpen a chipped Wüsthof knife?

Start with 120 grit for heavily chipped blades to remove material quickly. For normal sharpening, start at 400 grit, progress to 600, then finish on a stropping belt. Work the entire edge evenly, never chase individual chips.

How do you fix a wavy edge after sharpening?

A wavy edge happens when you focus too long on individual chips. Return to a coarser grit and grind the high spots down evenly across the entire edge until the profile is straight, then re-progress through grits and re-polish.

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Wüsthof Knife Sharpening Guide

Step-by-Step Sharpening Process

The Mistake I Made (And How to Fix It)

Key Takeaways

FAQ

Have a Wüsthof that needs sharpening?

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