Sharpening Knives
There
are two key elements in knife sharpening, honing and
sharpening. In sharpening a knife, you use a stone, a grinder
or composite with embedded diamonds to put an edge on the
blade. The coarsness of the stone or grinding material goes
from coarse to fine. Honing is necessary because very small
burrs develop on the blade and need to be straighten or
aligned. Honing steels are used for this. Angle of the blade
is very important. The ideal angle of the blade to the stone
is 20 degrees.
Sharpening
- Sharpening can be done manually or with an electric sharpener. If you are using a stone, the "lubricant" will be either oil or water depending on the manufacturer. Begin with the coarse side first and with the knife at a 20 degree angle to the stone (about 20 degrees is actually, the ideal angle is between 10-30). See the manufacturers instructions for the ideal angle for that knife.
- There is some debate about the direction that you move the knife in relation to the stone. I recommend that you go back and forth on the coarser grinding stones with medium pressure and on the finest only move the knife in the direction as if you are slicing the stone.
- The frequency of sharpening depends on the quality of the knife. The higher carbon steel knives and hardest knives do not need to be sharpened for months depending on the usage. Once the knife is difficult to maintain a nice edge with the steel then it is time to sharpen. Honing can be done more regularly.
Honing
Using a steel, hold one end of the steel by the handle and anchor the other end by pushing it down firmly on a cutting board. Starting with the blade of the knife closest to the handle, with the knife at a 20 degree angle to the steel, move the knife down the steel in a circular motion to the tip. Alternate sides of the knife blade and it should take no more than 20 strokes on each side to achieve a nicely honed blade.
Sharpening
- Sharpening can be done manually or with an electric sharpener. If you are using a stone, the "lubricant" will be either oil or water depending on the manufacturer. Begin with the coarse side first and with the knife at a 20 degree angle to the stone (about 20 degrees is actually, the ideal angle is between 10-30). See the manufacturers instructions for the ideal angle for that knife.
- There is some debate about the direction that you move the knife in relation to the stone. I recommend that you go back and forth on the coarser grinding stones with medium pressure and on the finest only move the knife in the direction as if you are slicing the stone.
- The frequency of sharpening depends on the quality of the knife. The higher carbon steel knives and hardest knives do not need to be sharpened for months depending on the usage. Once the knife is difficult to maintain a nice edge with the steel then it is time to sharpen. Honing can be done more regularly.
Honing
Using a steel, hold one end of the steel by the handle and anchor the other end by pushing it down firmly on a cutting board. Starting with the blade of the knife closest to the handle, with the knife at a 20 degree angle to the steel, move the knife down the steel in a circular motion to the tip. Alternate sides of the knife blade and it should take no more than 20 strokes on each side to achieve a nicely honed blade.