Every cook wants to have a sharp and durable knife in his kitchen – after repeated use of your knives, it is inevitable that they will gradually lose their edge over time.
To keep the blade on your knives sharp for the best result for slicing and cutting, it is recommended to sharpen your knives every so often.
Although there are many varieties of kitchen knives online, they all share one common trait; they demand proper care and maintenance.
There is the option to take your knives to an expert for sharpening for a fee. However, if you would like the convenience of sharpening your knives at home at your own discretion and saving money in the process, there are just a few things to keep in mind.
The very first thing you need to do before sharpening your knife is to know some essential details about it. Ask yourself…
Once you are able to analyze all these details, it becomes easier to choose the right sharpening method for your kitchen knives.
Before you begin sharpening, it is important to soak your stones so that their surface does not chip or scratch the blade. This is a critical step to ensure perfect results during your sharpening process. You may need to soak them for at least 15 minutes so that the desired level of sharpness can be achieved.
Using your dominant hand, place your thumb on the blade spine, the index finger must be placed over the heel, and the remaining three fingers wrapped around the handle. The off-hand can be used to apply the sharpening force to the knife.
Position the knife facing you at 45 degrees to the centreline of the stone, with the blade tilted to 15 degrees.
Holding the angle, run the blade back and forth starting with the tip, using the other hand to apply pressure.
Check the back of the blade for burrs, this means you are taking metal off the blade and sharpening it.
Continue working in sections from the tip to the heel of the blade, repeating steps 4 and 5 till burrs emerge from the entire back edge.
Remove the burrs from the back of the blade by turning the knife to face away from you again at a 45-degree angle to the stone, and tilted 15 degrees.
Work the back of the blade lightly from tip to heel until all burrs are removed checking regularly.
To refine the edge, select a finer stone and repeat the process.
Make sure to take proper care of your knives, and in return, your knives will look after you for a lifetime.
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