Most of us have been there, we are in the kitchen preparing dinner and we reach for a knife to cut a tomato, only instead of actually cutting through the tomato, it ends up barely piercing the skin and creating a giant mess. Not only is using a sharper knife a lot more convenient, but it is also a lot safer for the user than trying to cut with a dull knife, as a sharp knife requires less pressure and elevates the chances of the knife slipping and causing injury. I just went through this bad cooking experience with my dull knives and my top-rated manual sharpener I decided to write this post. Below are easy to follow steps which will drastically improve the sharpness of your kitchen knives and leave you cutting like a culinary genius in no time.
The first step to sharpening kitchen knives is to purchase a best Japanese water stone you can afford (also known as whetstones). A whetstone is fine grain stone which is specifically for sharpening knives. A whetstone is often regarded as the easiest, and safest, way to sharpen knives. Once you have your whetstone, lay it flat on a cutting board, or other non-slip surface, with the course side facing upwards. From there you will need to firmly grasp the handle of the knife in one hand, while holding the ends of the blade to the surface of the whetstone at an angle. One will then need to apply a medium amount of pressure to the blade and slide if forward, and then across, the whetstone. Slide the knife left to right approximately ten times. Next you will need to flip the whetstone over to the fine side, and repeat the process of sliding the knife left to right at an angle approximately ten times.
For an even sharper knife it is recommended to then proceed to use a honing steel. A honing steel is also referred to as a sharpening steel, or butcher’s rod, and is a cross section of steel which has abrasive ridges to help sharpen knives. For the final steps of sharpening your kitchen knives, simply apply eight to ten strokes per side to the honing steel, being sure to hold the knives blade at an angle. Proceed to rinse the blade off with water and carefully dry it off with a towel.
Regardless of how much money you spent on your knives, knives are not very beneficial if they are not properly sharpened. It is recommended to sharpen your kitchen knives every 60 days, depending upon how often you use them. If you use your knives on a daily basis they may need to be sharpened once a month. If you have a quality knife sharpening system it will not take much time. Remember, a sharp knife is not only easier to use, but also far safer, so be sure to keep your knives sharp at all times and soon you will be dicing and chopping like the professionals!
How-to video of another technique: