How to Sharpen Knives?

A sharp knife is a chef’s best friend, and therefore it is helpful if you know how to sharpen kitchen knives. Home sharpening methods include using sharpening steel, drawing knives across a flat sharpening stone, or using a commercial knife sharpener.

To keep your knives sharp, you will need to care for them regularly. The techniques of sharpening and steeling your knife are quite simple.

• A sharpening stone has two sides: One rough, one fine. The stone needs first to be soaked in water
• Place the stone on a wet cloth to stabilize it. Then, holding your knife at a 20-degree angle to the stone, draw the entire length of the knife blade over the stone. Use your free hand to exert pressure on the blade firmly and evenly from tip to hilt
• Turn the blade over and repeat the process, over and over at a 20-degree angle, until the blade is very sharp. Always allow an equal number of passes for each side
• After wiping the sharpened knife clean of any metal, use the steel to finish the edge. Holding the steel with your fingers safely behind the guard, repeatedly slide the knife from hilt to tip down one side, then the other, over the steel
• Steeling is not enough to sharpen a knife. Actually, it only realigns the molecules on the sharpened edge. After sharpening with the stone, use the steel frequently to keep the blade in good condition