How to sharpen knives at home
Now that you have the right tools for sharpening knives at home, you can easily transform dull blades into razor-sharp instruments that make chopping and julienning a breeze. Follow these steps to learn how to sharpen your knives at home effectively:
1. Prepare the sharpening stone.
Soak the sharpening stone in water for the recommended time mentioned by the manufacturer. Some stones require soaking, while others may only need a splash of water. Place the stone on a damp towel or a stable cutting board to prevent slipping during sharpening.
2. Understand the knife’s bevel.
Most kitchen knives have a bevel angle between 15–20°. The bevel angle refers to the angle at which the blade is sharpened. Determine the bevel angle of your knife by checking the manufacturer’s specifications or doing a quick online search.
3. Start with the coarse grit side of the stone.
Hold the knife firmly with one hand, ensuring your fingers are away from the blade. Next, position the knife’s edge against the stone at the desired bevel angle. You’ll want to apply light pressure and move the knife across the stone in a sweeping motion, maintaining a consistent angle. Start from the base of the blade and move towards the tip.
Repeat this process on both sides of the blade for about 5–10 strokes, or until you see a burr (a thin metal ridge that indicates the edge is being shaped) or slight edge formation.
4. Switch to the fine grit side of the stone.
After using the coarse grid side of the stone, you’ll need to rinse the stone to remove any metal particles, then flip it to the fine grit side. Repeat the same sharpening process as before, but this time, use lighter pressure. Continue sharpening until you achieve a sharp and polished edge on both sides of the blade. This step helps refine the edge and remove any burrs from the coarse sharpening.
5. Test for sharpness.
Carefully wipe off any residue from the blade, then test the sharpness by gently slicing through a piece of paper or a tomato. A sharp knife should glide through effortlessly. If it doesn’t cut smoothly, you may need to repeat the sharpening process.
6. Keep up with honing and maintenance.
Regularly use a honing rod to maintain the sharpness of your knives between sharpening. To use a honing rod, hold the rod vertically and run the blade along its length at a 15–20° angle. Perform several passes on each side of the blade to realign the edge and remove any minor dullness.
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