Knives must be kept sharp in order to cut through food with less slippage. Knives with a dull edge require more force to cut through material, which increases the risk of slipping and missing the target. Additionally, improperly sliced food will cook improperly. A sharp knife can cut food evenly for better cooking. We’ll demonstrate how to sharpen such a cooking utensil, one of the simplest ways to enhance your cuisine right away.
How to Use a Knife Sharpener
Handheld tabletop sharpeners, also known as “V sharpeners” or “pull-through sharpeners,” are the most accessible and popular knife sharpeners. They are compact tools that sit flat on a surface, have a handle on one side, and typically have two or three small slits on the other, through which you run your knife blade.
- Hold the steel upright with the tip firmly placed on the counter to use it safely. Put the knife tip slightly upward and press the heel of the blade against the tip of the steel. The blade should be held 15 degrees away from the steel.
- Slide the blade along the length of the steel in a sweeping motion while applying mild pressure and maintaining a 15-degree angle between the blade and the steel. Pull the knife toward your body so that the middle of the blade comes into contact with the middle of the steel.
- Finish the process by gliding the blade’s tip over the steel’s underside. On the opposite side of the blade, repeat this process. The edge should realign after four or five strokes on either side of the blade (eight to ten alternate passes total).
How to Use a Whetstone
The process of sharpening knives and other blades is known as “whetting,” and the stone used for the process is known as a whetstone. Even though some of these stones can be used dry, some of them can also be used wet, hence referred to as “wet stones.”
- To ensure that the whetstone stays in position, add a rubberized shelf liner or wet paper towels underneath (whetstone should be coarse side up).
- Place handle end of knife on whetstone at blade’s angle while holding it with your back to it (typically 15-degree angle for Asian-style knives and 20-degree angle for Western-style knives). Keep your fingers flat and away from the blade’s sharp edge by placing your other hand in the middle of the flat side of the blade. Holding the blade at a steady angle, draw the blade down the stone in a broad, circular motion until the tip of the knife touches the opposite edge. Repeat a few times, depending on how dull the blade is.
- When you can feel the burr from handle to tip, the first side is sufficiently sharp. To confirm, carefully run your thumb perpendicular to the edge of the blade. Avoid running your finger parallel to the blade (safety tip).
- Repeat the sharpening procedure with the other knife and in the reverse way.
- Repeat the process on both sides of the knife until the blade is razor sharp. Switch the whetstone to the fine side.
Tips for Keeping Your Knives Sharp
- Keep your knife away from other metals. This means that you should never throw your knife in the sink and that you shouldn’t keep it loose in a drawer with other cutlery.
- Never, under any circumstances, put your knife in the dishwasher; doing so will guarantee knife damage. Always store your knife in a plastic sheath after hand-washing and drying it.
- Hang a magnetic knife strip on the wall and you’ve freed up both counter and drawer space. The long strip will hold any length of knife, and keep them handily in sight
- Use a knif guard. These individual covers completely and securely store the knife.
Whetstone Knife Sharpening Stone 4 Side Grit 400/1000 3000/8000 Waterstone, Whetstone Knife Sharpener, Sharpening Stone Whetstone Set with Bamboo Base, Flatting Stone, Angle Guide & Leather Strop
$32.99
S SATC Knife Sharpeners Stone Whetstone 4 Side Grit 400/1000 3000/8000 Sharpening Stone with Nonslip Rubber Bases, Bamboo Base, Flattening Stone, and Leather Strop
$19.10
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