Sharpening A Knife With Rod and Stone

A dull knife is the worst enemy of a cook, and easily the most dangerous tool you can have in your kitchen. Fortunately, keeping your knives in good condition to be used is not very difficult, and you probably already have the tools to do so.

Burnished or sharpening a knife is not a science. You will find different people do it in different ways, all of which can do the job. However, it is an easy and reproducible to go about this that does not involve potentially cut way. Here’s how. Photo by Kent Wang.

Licking vs. sharp

The first thing to clarify is the difference between sharpening a kitchen knife and sharpening. When most people at home use a “sharpening steel” or “steel butcher” or long metal rod that comes amid it block, to “tune” their knives, to do really it is perfect.

The difference is that the chair straightens the blade of a knife, which makes the food directly and ready to use. When a knife, the blade tip is bent over time and buckle used for a cutting blade at the tip actual is not achieved. The best you can really do at home is to sharpen your knives regularly to keep a straight cutting edge – for most home cooks, making knives “feel” sharper. Watch this video for a visual description Chow.

The real sharp knives are something you probably want to have it done professionally, but more on that later. First, see how you can keep your knives sharp.

The tools

The knives sharpening tool is splashed most common steel, or steel of a butcher. They are ideal for maintenance and regular use, and to bring their knives in the lineup, making a clean cut at all times. Most knife sets come with them, and most department stores sell them, and since they are so common, we will focus on those.

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Honing steels are not the only things that can be used to keep your knives in working order. You can always buy a stone or a whetstone water, which is usually a flat, rectangular stone that can enter or thin secondary classes depending on the type of knife you want to refine and sharpness as desired. You can also buy kits that overlap, which usually come with several grindstones of different qualities. While we focus on sharpening steel, the same advice applies to phones as well.

As for sharpening knives automatic or manual, buy department store? Quality varies greatly in price and manufacturer and is not a real substitute for it yourself with a sharpening steel is likely to already have. In addition, some low-end mills can do more damage to your knives too. We suggest that you avoid completely, save some money and do it yourself. Photo by John Herschel.

Adjust the angle

Do not go to shake the sharpening steel and knife in the air as a TV chef. Anchor your sharpening steel with a towel or cloth on the counter, and keep the steel upright with the lowest point in the towel. Then hold the knife perpendicular (at an angle of 90 degrees) to splash steel center.

Now tilt the knife halfway between the perpendicular and parallel to the steel. This should put the blade at an angle of 45 degrees. Lean back halfway drive between 45 degrees and parallel to the steel. This should put his knife about 22 degrees of the sharpening steel. The angle is important because most Western knives are shaped with a blade that is 20 degrees out from the vertical on each side. Practice holding the knife at that angle so you are familiar with how you feel.
If you use a whetstone, the rule still applies: the angle is important even if the grinding method will be different.

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Sharpen the edge

Once you have the angle down, it’s time to sharpen your knife. Move the knife forward on the heel is simply touching the knife sharpener. Keeping the knife at an angle of 22 degrees, pull the knife toward you, all the way through the sheet until it passes the point. Moving the knife on the other side of the steel, and repeat the process on the other side of the blade.

Do this four or five times (as long as the knife is no way out of alignment) and your resume should be ready. It’s a good idea to do it every time you will use one of his knives to hold the blade in alignment and ensure its safe use.

Honing When there is not enough

Running in your knives regularly is important, but the blade of a blunt knife or actually start to chip, instead of slipping out of alignment, there is little you can do to bring him back. Of course, with proper care, some people can get through a lifetime of blades using a sharpening steel and care of their blades.

However, if your favorite knife is not used regularly and is improving, it’s time to take it to a professional sharpener. It’s a good idea to have your professional sharp knives regularly – maybe once a year for their blades used more frequently. professional sharpening service can cost anywhere from $ 10 to $ 25 a knife, depending on the length and type. Compared to the cost of new knives, it’s a bargain.

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Find a professional sharpener is not too difficult. If you have a local butcher or farmer’s market in your area that sells meat and poultry, most likely there is someone willing to back up their knives for a small fee. Alternatively, you can see the article in the Wall Street Journal that lists a number of services sharp-by-mail. Just send your knives away, and within days or weeks, they return to you with fresh edges. Photo by Matt Feifarek.

A final note

Polishing knives is a skill most people spend all their time in the kitchen should know, but when it comes to sharpening knives, or learn how to sharpen them professionally, there is no good simply to make any magical technique. Many professional sharpeners study with another person for years before taking their own skills.

Always be careful to sharpen their knives, and especially if you want to learn how to sharpen and apply a new edge. There is nothing like using a knife that has been freshly sharpened. However, maintenance and proper functioning can make your favorite kitchen knife last year.