1. Preparation
Choosing the Appropriate Knife for Sharpening
Before sharpening a knife with a sharpening stone, it is important to consider the type of knife and its condition. Not all knives are suitable for any type of sharpening stone. A good way to determine if a knife needs sharpening is by cutting through a tomato or a piece of fruit. If you have to exert a lot of force to cut, then your knife is too dull and needs sharpening.
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Choosing the Appropriate Sharpening Stone
There are various types of sharpening stones, including natural and synthetic stones. Two common types are water stones and oil stones.
- Water stones are quick and help in achieving a sharper knife. However, they require soaking in water for at least 45 minutes and can wear out easily.
- Oil stones are durable and resistant to wear, but they don’t sharpen knives as effectively as water stones.
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Selecting the Grit Size of the Sharpening Stone
The grit size determines the sharpness of the stone. Different grit sizes are suitable for different levels of knife dullness.
- Grit sizes from 200 to 1000 are suitable for knives that are not too dull. Using them on already sharp knives may cause the stone to crack.
- Grit sizes from 1000 to 1200 are ideal for “newly used knives” that are not too dull. However, using these on blunt knives can make them even blunter.
- A grit size of 3000 provides an even sharper edge, suitable for chefs in small restaurants or for keeping knives in good condition.
Read the Instructions and Prepare
Before starting the sharpening process, it is important to read and understand the instructions provided with the sharpening stone. This will ensure proper usage and care of the stone.
Practice holding the knife at a 20-degree angle. Most knife blades need to be sharpened at this angle. It is recommended to place a moist cloth under the stone to keep it in position while sharpening.
2. Knife Sharpening Techniques
Position and hold the knife at the correct angle (20 degrees) while sharpening. Use your finger to maintain control over the force applied.
Sharpen the knife by gently sliding the blade along the surface of the stone, ensuring that the entire cutting edge comes in contact with the stone. Repeat this process on both sides of the blade.
Hone the sharpness of the knife by using the fine side of the stone for polishing and refining the blade. Check the sharpness by cutting a piece of paper.
Clean the knife and the sharpening stone after sharpening to remove any residue. Follow the manufacturer’s instructions for proper cleaning and maintenance.
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