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How To Sharpen A Knife

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I also used to teach others the same method until the day I saw someone lay his hand open with a cut needing fourteen stitches. That gives you pause for thought.

There are two problems with this way of doing things in my view. In the first place it requires a certain amount of skill and dexterity to make the required contact with the steel; it's an awkward movement until you are used to it. Few domestic cooks will perform the action enough times in a week, let alone a day, to become at ease with it. The second problem is that most domestic steels are not only very small, they lack a proper guard for the holding hand. The same is true of some steels I've seen in professional kitchens.

I began to experiment by reversing the blade. In other words, using the same action but sweeping the edge away from me, as if slicing pieces off the steel. This, too, I found was difficult for most people to master, particularly on the "undercut", so I went back to the theorists to see what they had to say. Not much, was the answer. A lot of talk about "angles" and "burrs" and "realignment", none of which did much to help.

Then it occurred to me that in everything I had read and seen, it was the knife blade that did the work while the steel remained erect but dormant. What happens, I wondered, if you move the steel instead? Not very much was the answer, it was just as difficult to do and without any satisfactory result.

Then the light came on. I reasoned that if I moved the knife and steel together, but in opposite directions, I could recreate the original idea but in perfect safety. In reality, the knife blade moves in one direction and the steel in another, creating a perfect edge. It's achieved by placing the handle end of the cutting edge against the guard of the steel, which is held in front of you like a sword. Draw the knife blade across the steel and at the same time draw the steel towards you. The two implements will be crossing each other at an angle of 90 degrees. Do this on either side of the blade around six times, no more.

Now, the purists will continue to scream this doesn't work, it's bad for the blade and all kinds of other received nonsense. They will also tell you this is not "sharpening" the blade, this is "honing" it. Well, I have knives that I have used for over 25 years, all sharpened with this method. As for the second point, this is what Chambers dictionary has to say about that: "Hone: v.t. - to sharpen as on a hone" - But what do they know?

The method I give is simple, safe, easy to learn and will keep a fine edge on your knife for as long as you care to use it. Try it and see what you think. Remember, it's the blunt knife that cuts you.

How To Sharpen A Knife

In this tutorial, you will learn which tools are the best for this matter and the correct way to utilize them. If you are the kind of person who enjoy the pleasures of cooking, who possess an expensive collection of knives, and doesn't want his/her cutlery to be covered with ugly scratches or chips, then this tutorial is for you.

Which tools to use?

First of all, avoid all the tools designed to "make your life easier" and all the low quality sharpening devices. The tools I will show you are as fast as any other and will keep your cutlery in good shape if used correctly.

The water stone:

There are many kinds and sizes of stones available. The best way to make sure that you buy the right stone for your knife is to ask the seller and to bring your knife with you when purchasing. Once you have your stone, the first thing to do is to soak it for 10 to 20 minutes in water before use. Soaking time varies from stone to stone, you will need to refer to its instructions. You know when your stone is ready when water remains standing on the surface.

When the stone is ready, place it on a surface that won't be damaged by water or dirt. Then, with an angle of more or less 15 degrees ( depending on the edge of your knife: for a sharper knife use a smaller angle. But remember: a sharper edge means a more fragile knife), sharpen your knife with long and slow movements on your stone completely covering the length of the edge, while alternating sides after each movement. Use a ribbon or a piece of paper to check the sharpness of your knife.

The Sharpening Steel:

Unlike the water stone, the sharpening steel doesn't need to be immersed in water before use, and it does not get messy. I prefer this one as it is simpler to use, and safer for your blades. (The water stone tends to erode a knife faster.) Simply hold the sharpening steel pointing down and with the other hand, hold the blade cross ways against the steel (with the edge touching it) with a small angle. You will make slow movements pulling the blade towards you, rubbing the edge from to its start to its tip. Alternate each side of the knife after each movement. Repeat the process until the blade is sharp enough.

Conclusion: I personally use the sharpening steel, as it does not require as much precautions as the water stone, doesn't get messy and tends to treat your cutlery more nicely. It is a personal choice thought, you may want to experiment both to find the one that suits you prefer. If you treat your knives with respect, if you always dry them out immediately after washing, if you always sharpen them slowly and carefully, and if you use the right knife for the right piece of food you are cutting, then a good cutlery should last over 25 years.

I hope this tutorial was interesting, and above all, helpful. Have fun with your culinary creations, and remember to sharpen your knives often, because a sharp knife is safer for your finger tips...

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About Author

Both Michael Sheridan & G. Labrecque are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.

Michael Sheridan has sinced written about articles on various topics from Cooking Tips, Computers and The Internet and Recipes. Michael Sheridan - The Cool Cook - is a former head chef and an acknowledged authority and published writer on cooking matters. His website at , contains a wealth of information, hints, tips. Michael Sheridan's top article generates over 110000 views. to your Favourites.

G. Labrecque has sinced written about articles on various topics from Food And Drink. . G. Labrecque's top article generates over 27100 views. to your Favourites.

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