I treat my knives like tools so they are not always in the best shape. Like any tool, you got to give them some TLC so they function properly.
I am going to show you how I sharpen my knives with a few easy steps that only takes some concentration and time.
- Put the whetstones in water and let them soak for half an hour. Whetstones (not wet stones) are flat stones with different numbers that stand for the sizes of grit on the surface. The higher the number the smoother the stone is.
- Inspect your knives so you can put them in three categories. The first category is for the knives with chips in the blade. These are going to need the most care. Inspect them by looking along the blades to search for damages.
- With these knives in the first category, you going to test the other knives for smaller chips by pulling them over your fingernail. When you feel little dents then you know these are the knives for the second category. You can also test them with a piece of paper. By cutting the paper you feel little resistance. These are smaller chips in the blade.
- The last category is for the knives that are not damaged but just a bit dull. These just need a little finetuning.
- Take the sharpening stones out of the water and place the one with the lowest number (200 to 400) in the rubber holder so they don’t slip on your work surface.
- Now take the knives that need the most care and move them over the stone under a slight angle. The angle is usually around 20 to 25 degrees but may vary between knives. Check with the manufacturer for the correct angle. It takes 10 to 15 minutes to get rid of the bigger chips.
- These rough sharpened knives go with the knives in the following category for the second step. This time you are going to use the whetstone with the grit size of around 800 to 1000. Sharpen the knives the same way and the same angle as before. This step gets rid of the smallest chips.
- For the last step, you get the stone with a grit size of around 5000. This time you have to be really focused to make the blade as sharp as possible. Keep your movements precise and under the same angle.
- For knives that are already sharp and only need some straightening, we use a sharpening steel. If you use your knives on a daily basis you get a ceramic sharpening steel, if you use your knives not that often you get yourself a diamond sharpening steel.
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