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For When You Just Want to Stab Something a Lot: A Comprehensive Guide to Knife Sharpening

Alexander Blair

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Published in Really Cross Stitch: For When You Just Want To Stab Something A Lot

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There's nothing quite like the feeling of a sharp knife. It glides through food effortlessly, making prep work a breeze. But how do you keep your knives sharp? With a little know-how, you can sharpen your knives like a pro.

Really Cross Stitch: For when you just want to stab something a lot

by Claire Pearcy

4.4 out of 5

Language	:	English
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Print length	:	143 pages

The Different Types of Knife Sharpeners

There are two main types of knife sharpeners: manual and electric. Manual sharpeners require some elbow grease, but they're generally more affordable than electric sharpeners. Electric sharpeners are more convenient, but they can be more expensive and they may not be as effective as manual sharpeners.

Here's a breakdown of the different types of knife sharpeners:

Manual sharpeners:

Manual sharpeners come in a variety of shapes and sizes. The most common type is the whetstone, which is a rectangular block of abrasive material. Whetstones are available in different grits, so you can choose the right one for your needs. Sharpening with a whetstone requires some practice, but it's a great way to get a sharp edge on your knives.

Electric sharpeners:

Electric sharpeners are more convenient than manual sharpeners, but they can be more expensive. Electric sharpeners use a rotating abrasive wheel to sharpen your knives. They're easy to use, but they may not be as effective as manual sharpeners.

How to Sharpen Your Knives

Here are the steps on how to sharpen your knives:

Choose the right sharpener:

If you're new to sharpening knives, it's best to start with a manual sharpener. Manual sharpeners are more affordable and they give you more control over the sharpening process. Once you've mastered the basics, you can upgrade to an electric sharpener if you want.

Prepare your knives:

Before you start sharpening your knives, make sure they're clean. Wash them with soap and water and dry them thoroughly.

Find the right angle:

The angle at which you hold your knife against the sharpener is critical. The ideal angle is between 15 and 20 degrees. If you hold the knife at too steep of an angle, you'll remove too much metal and damage the knife. If you hold the knife at too shallow of an angle, you won't sharpen the knife effectively.

Sharpen the knife:

Once you've found the right angle, start sharpening the knife. Use long, even strokes and apply gentle pressure. Don't try to force the knife against the sharpener. Let the sharpener do the work.

Test the sharpness:

Once you've sharpened the knife, test its sharpness by cutting a piece of paper. If the knife cuts through the paper easily, it's sharp. If the knife doesn't cut through the paper easily, you need to sharpen it more.

How to Hone Your Knives

Honing your knives is different from sharpening them. Honing realigns the edge of the knife without removing any metal. This helps to keep your knives sharp and it extends their lifespan.

To hone your knives, you'll need a honing steel. A honing steel is a round, steel rod with a smooth surface. To hone your knives, hold the honing steel in one hand and the knife in the other hand. Place the heel of the knife on the honing steel and draw the knife towards you, using long, even strokes. Repeat this process on the other side of the knife.

Sharpening and honing your knives is an important part of kitchen maintenance. By following the steps in this guide, you can keep your knives sharp and ready to use.

Really Cross Stitch: For when you just want to stab something a lot

by Claire Pearcy

4.4 out of 5