Knife Sharpening: 400?1000?3000 Grit Progression

A kitchen knife is only as good as its edge. To keep blades slicing cleanly, follow a reliable grit progression: 400 ? 1000 ? 3000. Each step serves a purpose—400 shapes, 1000 sharpens, 3000 polishes. With patience and consistency, you’ll maintain knives that cut effortlessly and safely.

Why Grit Progression Matters

Jumping too far in grit leaves scratches behind, while stopping too coarse leaves a toothy edge that dulls fast. Working through 400, 1000, and 3000 ensures a balanced edge: keen, smooth, and durable.

Tools & Materials

• Flat sharpening surface: glass plate with sandpaper or waterstones
• 9×11 in wet/dry sandpaper sheets: 400, 1000, 3000 grit
• Water spray bottle + drop of dish soap
• Honing guide (optional)
• Microfiber cloth
• PPE: cut-resistant gloves recommended

Recommended Grit Sequence

• 400 grit — Repairs chips, sets the edge profile.
• 1000 grit — Establishes sharp working edge.
• 3000 grit — Refines polish, increases durability.

Step-by-Step: Sharpening Workflow

1. Secure the knife. Hold blade steady at 15–20° (typical kitchen angle). Consistency is more important than the exact number.
2. Shape at 400 grit. On 400 grit (25-pack), work edge until chips are gone and a burr forms along the opposite side.
3. Sharpen at 1000 grit. Switch to 1000 grit (50-pack). Hone evenly on both sides until burr flips consistently.
4. Polish at 3000 grit. Move to 3000 grit (100-pack). Use lighter strokes, alternating sides, until the edge shines and burr is gone.
5. Test sharpness. Slice paper or shave arm hair. A polished edge should cut smoothly with little resistance.
6. Clean and dry. Rinse blade and wipe dry to prevent rust.

Special Cases

Very dull knives: Start at 220 grit, then proceed 400 ? 1000 ? 3000.
High-carbon steel: Benefits from higher polish (5000+).
Serrated knives: Use specialized rods—flat sandpaper isn’t suitable.

Pro Tips

• Maintain consistent angle—use a guide if needed.
• Alternate strokes each side to minimize burr buildup.
• Keep surface wet—lubrication clears swarf and prevents glazing.
• Replace paper often; dull grit polishes unevenly.
• Touch up often at 3000 grit instead of waiting until knives are dull.

Aftercare

• Wipe dry after every use; light oil prevents rust on carbon steel.
• Store knives in a block or guard to protect edges.
• Hone with a steel between sharpenings to extend life of edge.

FAQs

• Is 400 too coarse for normal sharpening? Only for heavy damage—use it when re-profiling.
• Can I stop at 1000 grit? Yes for utility edges, but 3000 refines and prolongs sharpness.
• Why not jump from 400 to 3000? Skipping leaves deep scratches that polish won’t remove.
• Do I need waterstones? No—sandpaper on glass is an affordable, effective alternative.

Video: Knife Sharpening Grit Ladder

Closing: For razor-ready kitchen knives, follow the grit ladder: 400 ? 1000 ? 3000. With consistent angles and light pressure, you’ll create edges that cut clean and stay sharp longer.