A dull knife makes cutting difficult and may pose safety risks. Mastering the method of sharpening a knife can restore its sharpness.
Tools needed for sharpening:
• High-quality double-sided sharpening stone with coarse and fine grits, suitable for the type of knife.
• Honing rod to maintain the sharpness of the knife.
• Cutting board or towel to prevent slipping during sharpening.
• Clean cloth to clean the blade.
• Angle guide (optional) to ensure a consistent grinding angle.
• Lubricant or water (required for some sharpening stones).
• Sharpening system (optional, more automated, and accurate).
Steps for sharpening:
1. Prepare the sharpening stone. Soak or wet it as required by the manufacturer and place it on a stable surface.
2. Determine the bevel angle of the knife, usually between 15 and 20 degrees.
3. Use the coarse grit side. Hold the knife with your fingers away from the blade. Place the knife at the right angle and apply slight pressure. Move from the base to the tip of the knife. Repeat until a burr or edge appears.
4. Rinse the stone and switch to the fine-grit side. Repeat the steps but with lighter pressure until the edge is sharp and without burrs.
5. Test the sharpness with paper or a tomato. If not sharp enough, repeat the steps.
6. Use a honing rod regularly to maintain sharpness. Hold the rod vertically and move the blade at a specific angle.
Safety and maintenance: Be careful during operation. Keep your fingers away from the blade, maintain the angle, and work on a stable surface. For storing knives, you can choose knife blocks, magnetic strips, drawer organizers, knife guards, or knife rolls to ensure the blade is in good condition and kitchen safety.