If you only have a few kitchen knives, it is recommended that you have them sharpened by a professional. There are many ways to do this - one option is to take them to a professional sharpener who can sharpen the knives at an angle of between 20 and 23 degrees, according to the needs of the individual knife. Sharpening your own knives can be done on a whetstone, but it’s not recommended to use a hard or abrasive block as this could damage the blade. First, clean the blade of any food debris or residue. This can be done with hot water and soap or with a scrubbing brush. Next, wet the whetstone with water and place the knife on top of it - making sure that the serrated side of the blade is faced down. Stroke the blade in a circular motion across the stone until it is razor-sharp. Finally, check for any nicks or damage on the blade, then rinse and dry the