How to Sharpen the Kitchen Knife


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Buying a quality knife is the first step towards becoming the Michelin Star chef you’ve always aspired to. Now that you’ve got great knives to work with, it’s time to focus on using and maintaining your steel. Once you’ve used a truly sharp blade, everything else feels like a butter knife. Here’s what you need to know to keep your knives a cut above the rest.

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How Often Should I Sharpen?

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How Often Should I Sharpen? The frequency you should sharpen your knives depends on the type of blade, material, quality and how often you use it.  If you are a frequent user, you should plan to sharpen (or visit a professional) every few months. Not so frequent? Then you can space it out longer, up to a year or so.

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Protect Your Blade

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Protect Your Blade Even if you have the most expensive knife on the market, it won’t matter if you fail to protect the blade. Hand wash and towel dry your knife immediately when you are done using it.  If you invested in your knife and store it in a drawer, spend a little more on a plastic or wood knife sheaths or blade guards.

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How to Sharpen Even the sharpest knives can become dull over time. It is of utmost importance to keep your knives sharpened. While your blade returns to alignment each time you hone it, you may notice that it doesn’t remain as sharp for as long each successive time you hone.

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How to Sharpen In order to sharpen a blade, you'll need that diamond-coated or ceramic  sharpening steel, a whetstone or a modern handheld or electric sharpening device that fixes a constant angle to eliminate the guesswork.

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Using a Steel While your honing steel is great for maintaining alignment, you need a diamond-coated or ceramic sharpening steel once honing no longer maintains your ideal edge. A good sharpening steel can give your edge a longer life. 1. Hold your steel the same way you did when you honed your edge. This time, place the knife blade against the tip of your sharpening steel at a 20 degree angle.

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Using a Steel 2. Pull the knife down and across the steel in a slight arc. 3. Alternate strokes on each side of the blade and repeat 5 to 10 times. 4.It’s very important that you maintain the 20 degree angle and run the full length of the cutting edge along the steel from the hilt to the tip.

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Using a Stone Using a whetstone is a difficult, labour-intensive but precise way. While an expert can perfectly sharpen a knife with a single-faced stone, it’s more useful to use a three-way oil stone with fine, medium and coarse faces.  Only use the stone when your edge does not re-align with a steel, meaning it has dulled from constant use or honing.

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Summary: Here is the guide to sharpen the kitchen knife for all kitchen lovers.

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