VG10 Steel Sharpening: How to Master Your Knife's Edge?

Good to know: VG10 manifests secondary hardening when tempered above 400℃, enabling surface-coated blades to maintain hardness under high heat.
(Source: TAKEFU SPECIAL STEEL CO., LTD., 2024)

Many knife owners buy premium VG10 blades yet still fight dull edges. Whether it’s a Santoku or Gyuto, sharpness comes from skill, not price. VG10 needs different sharpening than simple carbon steel. Learn the right steps, and you’ll slice paper-thin tomatoes and glide through proteins.

1. Overview of VG10 Steel

VG10 steel comes from Japan's Takefu Special Steel company. This premium stainless steel contains 1% carbon, 15% chromium, 1% molybdenum, 1.5% cobalt, and 0.2% vanadium. These elements create a blade that balances sharpness with durability.

Key Properties of VG10:

• Hardness: 60-62 HRC on the Rockwell scale
• Edge retention: Superior holding power compared to softer steels
• Corrosion resistance: Stainless properties prevent rust and staining
• Sharpening response: Takes extremely fine edges when done correctly

VG10 appears in high-end Japanese knives including Santoku, Gyuto, and Nakiri models. Kasumijapan uses VG10 in their premium knife lines because it delivers professional-grade performance for serious home cooks.

To better understand VG10, read “What is VG-10 Steel? Discover Its Characteristics and Uses” for a quick and clear overview.

2. Ideal Sharpening Angle for VG10

VG10 steel performs best when sharpened to 15° per side (30° total). This angle provides the perfect balance between sharpness and edge stability. Some knives work well at 12-14°, but beginners should start at 15°.

Angle Guidelines:

• 12-14°: Ultra-sharp but fragile; for expert users only
• 15°: Sweet spot for most VG10 knives; recommended starting angle
• 17-20°: More durable but less sharp; good for heavy-duty work

Why does angle matter so much? A sharper angle creates a thinner edge that cuts more easily. However, thinner edges chip more easily with improper use. Most Japanese knife makers design VG10 blades for 15° angles because this provides optimal cutting performance.

The factory edge on quality VG10 knives typically measures 15-16°. Match this angle when sharpening to maintain the blade's intended performance.

3. Preparation Before Sharpening VG10

Proper preparation ensures safe, effective sharpening. Start by gathering the right tools and creating an optimal workspace.

Essential Tools:

• Whetstones: 400 grit (coarse), 1000 grit (medium), 4000-8000 grit (fine)
• Angle guide: Helps beginners maintain consistent angles
• Towels: For cleanup and blade drying
• Good lighting: LED desk lamp works well

For effective at-home VG10 sharpening, choose the "Japanese Double-sided Whetstone Include Non-slip Base" which provides dual grits and a stable base to help you maintain consistent angles.

Workspace Setup: Create a stable, well-lit area at comfortable height. Place a damp towel under your whetstone to prevent sliding. Position everything within easy reach. Good lighting helps you see the edge clearly.

Pre-Sharpening Inspection: Clean your knife with warm soapy water and dry completely. Check for chips, nicks, or damage along the edge. Small chips need extra attention with coarse stones. Look for uneven wear patterns that indicate improper cutting technique.

Soak water stones for 10-15 minutes before use. The stone should stop bubbling when fully saturated. This prep time lets you inspect your knife thoroughly.

4. Step-by-Step Sharpening Process for VG10 Steel

Surprising fact: The 1.5% cobalt in VG10 enhances hot hardness, improving edge integrity at elevated temperatures. (Source: Why There is Cobalt in VG-10 — Knife Steel Nerds, 2018)

Follow this proven sequence to achieve professional results with your VG10 knives.

Step 1: Setting the Bevel (Coarse Stone - 400 grit)

Start with the coarsest stone to establish your angle. Hold the knife at 15° and draw it across the stone from heel to tip. Apply firm, consistent pressure. Make 10-15 strokes on one side before switching. You should see a small burr forming along the opposite edge.

Step 2: Refining the Edge (Medium Stone - 1000 grit)

Switch to 1000 grit stone. Reduce pressure by half compared to coarse stone work. Maintain the same 15° angle and make 8-10 strokes per side. The goal here is smoothing out scratches from the coarse stone while maintaining your angle.

Step 3: Fine Sharpening (Fine Stone - 4000-8000 grit)

Move to your finest stone. Use very light pressure now. Make 5-8 gentle strokes per side. Watch for the burr to become smaller and more consistent. VG10 steel responds beautifully to fine grits, developing a mirror-like edge.

Step 4: Deburring and Testing

Remove the burr by gently drawing the blade through a piece of leather or very lightly across your finest stone. Test sharpness by slicing paper or gently shaving arm hair. A properly sharpened VG10 knife will slice through paper cleanly without tearing.

Pro Tip: Count your strokes and keep them equal on both sides. This ensures even sharpening and prevents one side from becoming thinner than the other.

5. Common Mistakes to Avoid when Sharpening VG10

Even experienced sharpeners make these errors with VG10 steel. Avoid them to protect your investment.

Wrong Angle Consistency: The biggest mistake is changing angles mid-stroke or between sessions. VG10's hardness makes angle variations very visible in performance. Use an angle guide until muscle memory develops. Mark your stone's edge with tape as a reference point.

Excessive Pressure: VG10's hardness means it doesn't need heavy pressure like softer steels. Too much force can chip the edge or create uneven bevels. Let the stone do the work. Light, consistent pressure produces better results.

Incomplete Deburring: Many people stop after fine stone work without removing the burr. This leaves a false edge that feels sharp initially but fails quickly. Always finish with proper deburring techniques. The edge should feel smooth when you run your finger lightly along the spine.

Skipping Grit Progressions: Jumping from 400 directly to 8000 grit creates problems. Each grit builds on the previous one's work. Missing steps leaves scratches that affect performance. Follow the proper sequence for best results.

6. Maintenance & Care for VG10 Knives

Proper maintenance extends time between sharpenings and protects your edge.

Daily Care Practices:

• Hand wash only: Dishwashers damage VG10 edges and handles
• Dry immediately: Prevents water spots and potential corrosion
• Use proper cutting boards: Bamboo or quality plastic protect edges better than glass or stone

Storage Solutions: Store VG10 knives in knife blocks, magnetic strips, or blade guards. Never leave them loose in drawers where they can bang against other utensils. Good storage prevents chips and maintains sharpness longer.

Honing vs. Sharpening: Use a honing steel or ceramic rod between sharpenings to maintain alignment. Honing removes little to no metal compared to sharpening. It simply straightens the microscopic edge. Hone before each use session for best performance.

Signs You Need Sharpening:

• Paper won't cut cleanly
• Tomatoes crush rather than slice
• Onions make you cry more (crushed cells release more enzymes)
• Meat tears instead of cutting smoothly

7. Conclusion

Sharpening VG10 succeeds with three basics: hold a steady 15° angle, move through the right grits, and fully deburr. Nail these and you’ll get restaurant-level results at home. Technique beats price—begin with simple stones, practice consistent angles, and enjoy excellent edge retention and cutting performance.