How to Sharpen Your Kitchen Knives, According to Experts

How to Sharpen Your Kitchen Knives, According to Experts

Having a dull kitchen knife can be frustrating and dangerous. It can make cooking tasks harder and increase the risk of injury. For this reason, it's essential to sharpen your kitchen knives regularly.

However, sharpening a kitchen knife is not as easy as it sounds. There are several factors to consider, such as the type of knife, the sharpening method, and the angle of the blade.

To help you sharpen your kitchen knives properly, we've talked to experts in the field. Here are their tips on how to sharpen your kitchen knives:

Understand the Anatomy of Your Knife

Before you start sharpening your knife, it's essential to understand its parts. A typical kitchen knife has four parts: the blade, the spine, the handle, and the tang.

The blade is the part that does the cutting. The spine is the thickest part of the knife, located opposite the blade. The handle is where you hold the knife, while the tang is the part of the blade that extends into the handle.

Knowing the anatomy of your knife can help you sharpen it better. For instance, you need to sharpen the blade, but not the spine. Also, you need to grip the handle firmly while sharpening to avoid accidents.

Choose the Right Sharpening Method

There are several methods to sharpen a kitchen knife. You can use a sharpening stone, a honing rod, or an electric sharpener. Each method has advantages and disadvantages, depending on your skills and preferences.

Sharpening stones are the most traditional method of sharpening knives. They come in different grits, which determine the coarseness of the stone. You need to wet the stone before using it and maintain the correct angle while sharpening.

Honing rods, also known as sharpening steel, are metal rod-like tools that you use to realign the edges of your knife. They are best for maintaining a sharp edge, rather than sharpening a dull blade.

Electric sharpeners are faster and easier to use than sharpening stones. They use abrasive disks to sharpen the knife, and some models come with angle guides to ensure the correct angle.

Select the Right Angle

The angle at which you sharpen your knife depends on the type of knife and its intended use. For instance, a chef's knife, which is a multipurpose knife, requires a different angle than a fillet knife, which is used for cutting fish.

A general rule of thumb is to sharpen your knife at a 20-degree angle. However, some knives, such as Japanese knives, require a more acute angle of 15 degrees.

Maintain the Correct Pressure

While sharpening your knife, it's essential to maintain the correct pressure. Applying too much pressure can damage the blade and reduce its lifespan. Conversely, applying too little pressure can result in a dull blade.

To maintain the correct pressure, use a consistent and firm grip when sharpening. Also, don't apply too much force while using an electric sharpener, as the machine does the work for you.

Repeat the Process

Sharpening your knife once is not enough to maintain its sharpness. You need to repeat the process several times, depending on the level of dullness. For routine maintenance, use a honing rod to realign the edges every few weeks.

If your knife is extremely dull, start with a coarse grit sharpening stone and progress to a finer grit stone. Use light pressure and maintain the correct angle while sharpening.

Conclusion

Sharpening your kitchen knives is an essential skill that every home cook should master. It not only makes cooking tasks easier but also reduces the risk of injury.

Follow the tips above to sharpen your knives properly. Remember to choose the right method, select the correct angle, maintain the correct pressure, and repeat the process regularly. With these tips, you can keep your kitchen knives sharp and ready for any cooking task.