On knife sharpening So, you are wondering what you should do with your dull knives.
Tags: Cooking, DIY, Sharpening, Knives, Kitchen

On knife sharpening

So, you are wondering what you should do with your dull knives. I can understand how hard it is to start taking care of your blades. But believe me, once that you start doing it, your cooking will change. There is nothing more frustrating than trying to cut a tomato and notice that it is just bending under your cutting blade.

Are sharpened knifes dangerous?

Some people are afraid of sharpened knives. I understand that is you have children. But if you store your blades out of reach from the infants, then they shouldn’t be a problem.

Moreover, dull blades are dangerous for the user. That is because you will use extra pressure over your instrument, and the knife will slip over your meat or fruit.

Of course, you can have an accident with a sharpened knife. But with a proper technique, you can be safe.

Understanding Stone Grit

Sharpening stones have numbers. This label represents the number of particles that an abrasive surface has per a fixed area. So, if we can fit more grains in the same are, the rough would have smaller grains. In other words, the bigger the number, the more grains, and the finer is the stone. It might be a little bit counter-intuitive at first. But the rule of thumb is that you will start with the lower numbers and move to the higher numbers.

What stone should I buy?

Hunters and professional cooks will go mad, buying different stones. But you don’t need to spend a ton of money on starting. You can buy a stone with two sides, with numbers like 300 and 1000. Or maybe even higher.

Get a stone that has numbers, and not just “coarse and fine.” If you want to add finer grits, but don’t want to break the bank, get yourself a 2000 or 4000 grits sandpaper. This technique might not be the best but helps until you get better equipment.

Wet stones work better.

Stones require lubrication. This will help your sharpening method, and also will keep your stone flattened. Most abrasives need water or oil. Probably your stone will require water. You can add water with a spray bottle, sink the stone in water for about 10 minutes, or proceed to do your sharpening under an opened faucet in your kitchen sink. And keep your stone wet while you use it.

Guide me through the basics

There are different techniques, but the concept is the same. Move the blade over the stone, at a consistent angle. One hand should move the edge. The other one should apply some pressure to the knife. And count the numbers of strokes so that you use the same amount on each side. Remember to keep the stone wet. Then move to a softer grit.

The method that I like the most is what I call the windshield wipers method. Start on the lower corner of the stone, making contact with the lower part (heel) of the knife. Apply a consistent rotating movement, until the tip of the knife end on the upper corner of the stone. With one slice, the whole length of the blade should have moved over the abrasive.

Use a magic marker

Before you begin, use a magic marker to paint the edge of the knife. While you sharpen the blade, you will see the progress and the areas that you missed.

What about the angle

The angle is key to the process. Different knives require different inclinations. But as a general rule, you can use a matchbook between your stone and your knife to have a food feeling about the angle.

How often should I repeat this process

You can do this periodically, or every time you feel that your vegetables bend when you cut them. But once you see the difference, you will keep on sharpening our knives.

What’s next?

Practice till you get good at it. And enjoy it while you do it.