I’ve been plagued with dull kitchen knifes. I bought a decent knife, which was wonderful for a while, but as time passed, the blade got dull. Then I bought a couple of $10 to $15 kitchen knife sharpeners (the type with coarse and fine slots), but they didn’t do the job. Next, I bought a sharpening stone, but it didn’t work for me either.
Cooking can be painful task if knifes are not properly sharpened. So I determined to fix this problem. I researched, and recently I took a workshop.
At the workshop, I was looking at a master chef instructor sharpening his knife on a sharpening stone. I figured out that one of my problems was that I didn’t apply enough pressure onto a blade, while sharpening. When he was sharpening a knife a lot of grit came out, but when I was doing, the surface of the sharpening stone was clean without grit.
I also didn’t know that the sharpness of blades can be seen by sight, before cutting anything. Well sharpened knifes have about 1/4″ sharpened blade area from top to bottom.
I also didn’t soak the sharpening stone in water long enough, before start using it. It seems I did many things wrong.
After coming back home, I practiced what I learned using other kitchen knifes. It was interesting to know that some knifes can be sharpened quicker than the others. A cheap stainless steel knifes was sharpened very quickly. A Japanese high-carbon steel “hagane” knife wasn’t that bad either. But an expensive stainless steel knife took long time to sharpen.
Now I can slice well ripened tomatoes very thin!
Knife sharpening tips;
- For home use purpose, one middle range #1000 grit sharpening stone will be sufficient and it should last for life time.
- A sharpening stone should be soaked for about 30 minutes before using (if you are using a ceramic sharpening stone, that’s not the case).
- A sharpening stone needs to be leveled using a sharpening stone fixer time to time, as it gets concave with frequent use.
- Hold the grip, and place a knife diagonally to the sharpening stone, and the blade is placed about 10 degrees angle on the sharpening stone.
- Place your fingers of another hand on the blade edge and start stroking with pressure.
- Throughout the entire process of sharpening, the 10 degree angle shouldn’t change.
- You will see the blade edge when it’s sharpened.
- Sharpen both sides of the blade.
- How long and how hard you need to sharpen depends on the blade.
There are several YouTube videos (see the links below), which may be helpful. But taking a knife sharpening workshop is the quickest way to learn, if you can find near your area. Your home cooking experience will be even more delightful than ever before.