Knife Sharpening Grit Progression: When to Use 240, 400, 600, 1000, and 5000

The right grit depends on what is wrong with the edge. A chipped or very dull knife needs a coarse abrasive first. A knife that is only losing bite may only need a medium or fine step. The goal is simple: start only as coarse as needed, then move smoother one step at a time.

The Short Version

• Use 240 grit for chips, heavy dullness, or reshaping an edge.
• Use 400 grit after 240, or as the first step for a dull but not damaged knife.
• Use 600 grit to refine the edge and remove the rough scratch pattern.
• Use 1000 grit for a clean everyday kitchen edge.
• Use 5000 grit when you want a smoother finish before stropping.
• Use the leather strop last to polish and clear away the final burr.

HoneyHone includes 240, 400, 600, and 1000 diamond pads, plus a fine 5000 whetstone-style pad and leather strop. That is enough range for most kitchen knife maintenance without needing a drawer full of separate stones.

Start With the Edge, Not the Number

Before choosing a grit, look at the knife. If the edge reflects light in spots, feels rounded, or will not bite into tomato skin, it needs sharpening. If you can see chips or flat spots, start coarser. If the knife still cuts but feels tired, skip the roughest step.

Starting too coarse removes extra metal. Starting too fine wastes time. The best choice is the lowest grit that fixes the problem without overworking the blade.

When to Use 240 Grit

Use 240 grit when the knife needs real correction. This is the grit for small chips, a badly rounded edge, or a knife that has gone far past a quick touch-up. It cuts quickly, so use light pressure and stop once the edge shape is restored.

For a chipped kitchen knife, pair this step with the repair guidance in HoneyHone's micro-chipped edge guide. You do not need to grind forever; you only need to remove enough metal to make the edge continuous again.

When to Use 400 Grit

Use 400 grit for a dull kitchen knife that needs sharpening but is not visibly damaged. It is also the natural next step after 240 grit. The job here is to clean up the rough shaping work and begin forming a more usable edge.

If you sharpen often, 400 may be the coarsest grit you need most of the time. Save 240 for true repair work.

When to Use 600 and 1000 Grit

After the edge is shaped, 600 grit refines it. This step removes deeper scratches and makes the knife feel more controlled through food. Then 1000 grit creates a clean, useful edge for everyday prep: slicing onions, trimming meat, cutting herbs, and working through firm vegetables.

Many kitchen knives do not need to go far beyond 1000 for normal cooking. A 1000-grit edge can still have enough bite for tomatoes and peppers while feeling smooth on the board.

When to Use the 5000 Pad

The 5000 pad is for finishing. Use it after 1000 when you want the edge to feel smoother and cleaner. This is useful for fine slicing, delicate prep, or whenever you want a more polished feel.

Do not use 5000 to fix dullness by itself. Fine grits polish what is already there; they do not quickly rebuild a tired edge.

Why the Leather Strop Comes Last

Sharpening can leave a tiny burr at the edge. Stropping helps clear that last bit away and gives the edge a cleaner finish. Use edge-trailing strokes only: pull the blade away from the cutting edge rather than pushing into the leather.

For more detail, use the dedicated step-by-step leather strop guide.

A Simple Progression for Common Situations

Very Dull or Lightly Damaged

Use 240, then 400, 600, 1000, 5000, and strop. This is the full reset.

Dull but Not Damaged

Use 400, 600, 1000, then 5000 and strop if you want a smoother finish.

Still Sharp, Just Losing Bite

Try 1000, then strop. If that does not bring the edge back, step down to 600 or 400.

Make the Grits Work With the Angle

Grit choice only works when the angle stays consistent. HoneyHone's magnetic angle guide gives you five angle options: 12, 15, 18, 20, and 22 degrees. Smaller numbers make a sharper but more delicate edge. Larger numbers make a tougher edge for heavier use.

The HoneyHone rolling knife sharpening kit keeps the angle steady while you move through the grits, so the progression does not depend on wrist guesswork.

When to Replace a Worn Grit

If a disc stops cutting, loads up quickly, or takes much longer than it used to, clean it first. If cleaning does not bring back its bite, it may be time for replacement. HoneyHone sells replacement sharpening discs as full sets or individual grits.

Use the whole surface, keep pressure light, and clean the pads after use. Those habits help each grit last longer and keep the progression predictable.