The Best (And Proper) Way To Sharpen Kitchen Knives
A sharp knife is one of the most important tools in any kitchen, as dull knives only make cooking harder and more dangerous. Despite that, many people avoid sharpening their knives because they just don’t know how, and assume their duller knife is ‘good enough’ to get the job done. The truth is, sharpening is simple once you know the right method. Here is how to keep your knives in the best shape.
Know the Difference Between Sharpening and Honing
Sharpening and honing are often confused, but they’re not the same. Sharpening removes metal from the blade to create a new edge. Honing, on the other hand, is done more frequently, straightening the existing edge without taking any metal off. Both are important, but sharpening is what restores a dull blade to like-new condition.
Choose the Right Sharpening Tool
There are different tools for sharpening knives, and each has pros and cons. Whetstones generally give the best results because they let you control the angle and sharpness. Electric sharpeners are faster and easier, but can remove more metal than needed. Manual pull-through sharpeners are convenient (and often the cheapest) but less precise. If you want the best balance between quality and control, a whetstone is worth learning to use, but if you’re just getting started, a pull-through or electric sharpener will get the job done.
Use the Correct Angle
When using a whetstone, the angle at which you sharpen matters. Most kitchen knives should be sharpened at about 15 to 20 degrees. Too steep an angle weakens the edge, while too shallow makes it dull quickly. To keep the angle consistent, you can rest the knife against a guide or practice by eye until it feels natural. Getting the angle right is one of the most important steps for a sharp, lasting edge.
Take Your Time With the Process
Rushing through sharpening will only lead to mistakes. A whetstone should be soaked if needed, then used with steady, even strokes. Move the knife from heel to tip, keeping the angle consistent. Sharpen both sides of the blade equally so the edge stays centered. Patience here pays off. A knife sharpened carefully will cut better and hold its sharpness longer than one sharpened in a hurry.
Finish With Honing and Cleaning
After you sharpen your knife, then you hone. Use a honing steel to align the edge, then wash and dry it thoroughly. Tiny bits of metal can remain on the blade after sharpening, so cleaning ist before it touches food is very important. Make sure you dry it completely to avoid any rusting.
Keep Up With Maintenance
A knife doesn’t stay sharp forever, no matter how well it’s sharpened. Honing should be done regularly, even every time you cook, while sharpening may only be needed every few months depending on use. Storing knives properly, such as in a block or on a magnetic strip, also helps preserve the edge. With consistent care, sharpening becomes less of a chore and more of a simple, manageable routine.
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Sharpening kitchen knives may seem intimidating at first, but it is a skill anyone can learn. With the right tools, patience, and a little practice, your knives will stay sharp and safe to use. Instead of fighting with a dull blade, take the time to sharpen it properly and you will notice the difference with every slice.
Daniel Mitchell
