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Sharpening Kitchen Knives

Sharpening Kitchen Knives

Sharpening Kitchen Knives

Home sharpening methods can include using a sharpening steel, drawing knives across a flat sharpening stone, or using a commercial knife sharpener.

Sharpening Steel:

  1. Hold the steel - a metal rod designed for sharpening knives - in one hand.
  2. With the other hand, hold the knife by its handle.
  3. Place the knife just under the handle of the steel, with the knife handle touching the bottom of the steel handle.
  4. With the knife at a 10 to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel.
  5. Repeat several times until the entire cutting surface of the knife has been drawn across the steel on both sides of the blade.

Sharpening Stone:

  1. Use a wet or dry sharpening stone.
  2. Place the stone flat on a stable surface.
  3. Holding the knife by its handle, put the blade at a 10 to 25-degree angle to the stone.
  4. Draw the knife toward you and across the stone.
  5. Repeat process on the other side of the blade.

Commercial Knife Sharpener:

  1. Review instruction booklet that came with sharpener.
  2. The process usually involves drawing the knife blade through the mechanism toward you until the knife is sharpened. This method is not recommended for fine knives.




Dale S. from Uniontown, PA

A basic description. You should start with a course stone working up to a fine stone. you should say how sharp is sharp enough?

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