Keeping Your Knives Sharp
A sharp knife is safer than a dull one because it bites into the cutting board instead of skidding across the surface of the food. You maintain an edge by realigning the metal with a honing steel before every use and restoring the metal through sharpening on stones once the blade no longer cleanly slices through paper.
Distinguish between honing and sharpening.
Honing straightens the microscopic edge that rolls over during cutting; sharpening removes metal to create a new edge. Do not confuse the two.
- honing steel
- whetstone (1000/6000 grit)
- towel
- water basin
Maintaining a steady 20-degree pitch
The angle determines the longevity of your edge. Imagine the thickness of a matchbook between the spine of the blade and the stone to set your angle consistently.
The method.
Honing the edge
Hold the honing steel vertically with the tip on a towel. Draw the blade from heel to tip down the side of the rod at a 20-degree angle. Repeat 5 times on each side.
Preparing the stone
Soak the whetstone in water for 10 minutes until bubbles stop surfacing. Place it on a damp cloth to prevent sliding.
Sharpening
Start on the coarse side. Apply light pressure and sweep the blade across the stone in a circular motion, keeping the edge perpendicular to the stone. When a faint 'burr' or rough edge appears on the opposite side, flip the knife.
Polishing
Switch to the finer grit stone. Use lighter pressure and fewer passes to refine the edge and remove the burr created by the coarse stone.
When it doesn't go to plan.
Test your edge by holding a sheet of printer paper vertically and slicing downward; it should fall through the paper without snagging.
Never put high-carbon knives in the dishwasher; the heat and detergent will wreck the temper of the steel.
Store knives on a magnetic strip or in a wooden block, never loose in a drawer where edges can nick.
The ones that keep coming up.
How often should I sharpen my knife?
Once a month for daily home cooks is standard, though this varies based on your board material and the frequency of use.
Does bamboo dull a blade faster than plastic?
Yes. Plastic or end-grain wooden boards are the most forgiving materials for your edge.
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