Sharpening knives is easy if you know how to use the stone for sharpening.
You have knives at home but you don’t know how to sharpen them? The use of a good sharpener will be necessary, but we also need to know how to use it. Here’s a step-by-step guide that makes it easy for you to sharpen knives.
It is important that we always have well sharpened house knives, not only to ensure a good cut, but because this way we avoid accidents such as suddenly the knife brakes and when doing too much pressure we cut ourselves.
In addition, improperly cut foods will not be cooked properly. A sharp knife will produce food that is cut evenly and therefore cooked at an even speed. So let’s see how to sharpen the knives.
Steps for sharpening knives
In the market you can find electric or manual sharpeners for knives, but if you do not have one or want to find a method that is really simple and effective nothing like using the so-called “sharpening stone” that you can buy on the Internet or store specializing in knives. Let’s see how to use it.
Secure the stone to the worktop: place a kitchen wood or kitchen paper under the sharpening stone to make sure it stays in place (the sharpening stone should be from the thick side up).
Sharpen the first side: take the knife and pointing it outwards, place one side on the sharpening stone, at an angle of 15 degrees for Asian-style knives and an angle of 20 degrees for Western-style knives.
Place the other hand in the middle of the flat side of the blade, keeping your fingers flat and away from the sharp edge.
Move the knife down the stone in a circular and wide manner, holding the blade at a constant angle until the tip of the knife comes out the other edge. Repeat several times, depending on how the knife is used.
Check the sharpness of the first side: to check if the first side is sharp, carefully pass your thumb, perpendicular to the edge of the blade; when you can feel all the soft edge from the handle to the tip, that side is sharp enough. (Safety advice: do not run your finger parallel to the blade).
Sharpen the second side: change the side of the knife and repeat the sharpening process in the opposite direction.
Repeat the technique on the thin side of the stone: turn the sharpening stone to the thin side and repeat the process on both sides of the knife until the blade is sharpened.
If you have to sharpen a saw or serrated knife, the sharpening stone may not be the best solution, but then it will be better to use a manual sharpener.
However, serrated edges do not need to be sharpened as often as smooth blades: their pointed teeth do most of the work, while the edges withstand less friction.