In addition to our large kitchen appliances, such as the stove and refrigerator, kitchen knives are probably one of the most important items we will use in our kitchens, and something we will use several times a day, almost every day. The only logical thing is to make sure they’re in the best possible condition.
Danger from drilling
There’s nothing more dangerous in the kitchen than a boring kitchen knife. A boring kitchen knife is just an accident! It is very important that the knives are sharp enough to cut the food easily.
A knife that is boring needs a lot more power to do the job properly. This can lead to much greater slip, increasing the risk of self-threading. With the force required per action, this can lead to a very deep incision, which very often requires stitches. Maybe you’ve heard this sentence before: our prevention costs a pound of medicine!
Make sure your knives are sharpened properly – this is one of the areas where you can keep your knives in perfect condition and improve the safety of your kitchen in just a few easy steps!
Sharpening vs. sharpening
The factory edge of every new knife begins to fade as soon as you start using it. That’s a fact. So the sharpness of your kitchen knives will strongly depend on the way you serve them. The two main maintenance methods for the are regular straightening and trimming of theedges, also called rags, and over time the produces a new, cleaneredge.
It is important that you know the difference of between knowing when to sharpen and when to sharpen. If you can no longer repair the edge of the knife with steel, the blade must be sharpened.
How do you know when to sharpen a knife (also called paper test)
A quick way to determine whether or not you need a sharpening knife is to place it in a paper test. Hold a sheet of paper in a corner with one hand and cut the paper with a knife by moving the corner outwards.
Make sure that you perform this movement at an angle to yourself and not to yourself. If your knife cannot perform this action, try sharpening it on steel. Try cutting the paper again after you have loosened it, and if this still doesn’t work, your knife should actually be sharpened.
Grinding steel is a long metal (or ceramic) rod. In the case of metal, it will have a finely dispersed surface. The ceramics look smooth. In addition, they are equipped with a handle and hand protection to hold them and ensure safety during use.
Despite the designation sharpening steel, when sharpening steel it is not the knife that is actually sharpened, but only the cutting edge of the knife, which is called honing.
How to sharpen a knife properly
If you look at the edge of the blade with a microscope, you can see that the blunt edge of are the misaligned teeth that are stuck in the cutting process. If you slide the blade along the steel edge at an angle of 20 degrees with ten strokes per side, this problem should be solved.
There are steps you can and should follow to do this correctly. Thin steel plate provides a smoother surface, although shearing is faster when coarser steel is used. Each sample can be used horizontally or vertically.
On steel Vertical
Place the damp towel on the worktop and attach the steel. This contributes to the steel not moving. Place the heel of the blade behind steel at an angle of 20 degrees. There is an easy way to determine this angle. Hold the knife perpendicular to the steel at an angle of 90 degrees (straight up and down), then tilt the knife halfway through 45 degrees and then halfway again to about 20 degrees. Pull the entire blade of the knife along the entire length of the steel up to the tip. Place the knife in front of the steel and repeat the process with the same angle and action.
Hold the knife in the cutting hand with the blade perpendicular to the steel to be held in the other hand, with the tip of the knife pointing downwards and firmly attached. Find an angle of 20 degrees (as above) and let the knife run from heel to toe through the steel. Turn the knife over and do it again.
Ten strokes on each side are usually enough. It is not necessary to use a lot of power or to work fast to achieve this. I know some chefs like to make a big production. In my opinion he wins the race slowly and confidently.
The sharpening steel does not really remove much metal from the blade, but you should then wipe the blade with a soft cloth to remove any small metal particles still attached to the blade.
How to sharpen a kitchen knife with the sharpening stone (Wetstone)
You might want to sharpen your knives a few times a year with a raspy tone. The shaft is a rectangular block that comes in different gradations depending on what you want to grind. These stones are sometimes lubricated with water. They can be made both synthetically and from natural materials. The carborundum unit with medium grain on one side and medium fine grain on the other side is ideal for domestic use.
For the use of a stone pillow in a wet kitchen towel. Grease it with a small amount of edible mineral oil and place the stone vertically, starting with the coarser side up. Place the heel of the blade on the right side of the stone.
Grind the entire edge by holding the knife at an angle of 20 degrees with one hand while pointing the blade at the length of the stone and away from you. Turn the knife over and repeat the process from the heel of the blade on the lower left side of the stone.
After 10 to 20 strokes on the rough side of the stone, repeat the action on the fine side. Gently wipe the blades again with a soft towel to remove any small steel particles.
How to sharpen a kitchen knife withsharpening steel?
Like many people, you may find the idea of using steel or Grypton a little scary. Today there are both manual and electric knife sharpeners on the market which, when used correctly, can sharpen knives perfectly.
Operation is quick and easy: Simply pull the front of the knife through the machine according to the machine manufacturer’s instructions. Mechanisms are usually built around a pair of grinding tools (usually rods or wheels) installed at a fixed angle without guessing. These machines remove the mystery and fear completely and are much less intimidating.
Tips for buying a knife sharpener
They are also available in different models, with single-phase models being the most cost-effective. I have to say that it is much better to spend a little more and get a multi-level pencil sharpener. These two- and three-stage grinding tools are usually equipped with fine and coarse grinding capabilities that divide the grinding process into several steps.
Some also have a groove that can be used to polish or stop the cutting edge of the blades for further processing. These sharpeners can use different materials to sharpen knives, including diamonds, tungsten carbide and ceramics. These modern models are considerably improved compared to the models of previous years. Think of the scissors that have been in the back of your electric discovery box for the past few days!
My mother had a knife sharpener that was made from a small sample in the base of her knife block, and it didn’t work very well. We’ve come a long way, baby!
Don’t be afraid to ask for professional help!
But in the end, we must carefully choose the sharpening method that best suits us and our knives. Only you know where your comfort level is. Some people still prefer to take knives from a professional to sharpen them.
Personally, I find it more convenient to use the manual sharpener, which is attached to my worktop and allows me to sharpen knives quickly and easily without leaving the house. I have different kinds of steel, both metal and ceramics, but I was never sure I could use them properly. It’s not enough to know how – and is not afraid to ask for professional help!
In the end you get what you pay for and only you can decide what is good for you. The only thing I can tell you for sure is that knives are an investment in themselves, and that they deserve the best possible care during sharpening and grinding!
Marie Rainer is a Canadian who moved to Great Britain in 2000 and started her new life. At the age of 45, she decided that she had to change profession and returned to university to take a cooking course, after which she worked as a private cook for several years.
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