Knives are essential tools in the kitchen. However, if not used regularly, they will rust and become dull. Instead of buying a new knife every time you notice it’s dull, here are 3 simple tips to keep your knives clean, bright, sharp, and always ready to use:
1. Polish with toothpaste
Toothpaste is a must-have item in every household. Besides whitening teeth, it has many other surprising uses, including polishing knives. The process is simple, just apply toothpaste evenly on the surface of the knife, and brush the knife for 2 minutes.
This will make the knife shine, clean, and bright. After 2 minutes, wipe off the toothpaste residue and rinse. After brushing and polishing with toothpaste, the knife will be much sharper.
2. Use white vinegar to remove rust
White vinegar can soften rust on the knife blade. The components in vinegar react with the rust, helping you remove it.
Therefore, when your knife has rust, simply soak it in white vinegar to quickly restore its cleanliness and shine.
3. Sharpen the knife
If you use knives regularly, you’ll need to have a sharpening stone. However, if you don’t have a sharpening stone, you can use a white porcelain plate instead. Flip the plate over, sprinkle a little salt on the rim of the plate. Spread the salt evenly on the knife blade.
Then start sharpening the knife on the rim of the plate. The white porcelain plate has the same effect as a sharpening stone. While sharpening, make sure to sharpen the knife clockwise. The salt particles will increase the friction between the knife and the plate, making the knife sharper and also sanitizing it.
Using a knife every day, but few people know the purpose of the holes on the blade.
Frequently asked questions
You can restore the sharpness of your knife blades by using a honing steel or a sharpening stone. For regular maintenance, a honing steel is recommended to realign the blade’s edge. If your knife is extremely dull or damaged, you may need to use a sharpening stone to remove metal and create a new edge.
There are various types of sharpening stones available, including oil stones, water stones, and diamond stones. Each has its own advantages and disadvantages. Oil stones are traditional and affordable, but require regular maintenance. Water stones are known for their fast cutting action and ability to produce a sharp edge, but they can be messy and require soaking before use. Diamond stones are the most expensive option but offer the fastest cutting action and longest lifespan.
The frequency of sharpening depends on the usage and care of your knives. For regular kitchen knives, it is recommended to hone the blades with a honing steel after every few uses to maintain their sharpness. If you notice that the knives are no longer cutting effectively or start to feel dull, it’s time to sharpen them with a sharpening stone. For heavy-duty or professional use, sharpening may be required more frequently.
Serrated knives present a unique challenge due to their unique edge geometry. Special serrated knife sharpeners are available that can sharpen the serrations effectively. Alternatively, you can use a sharpening rod or small file to carefully sharpen each serration individually.
The ideal sharpening angle depends on the type of knife and its intended use. Most kitchen knives have a bevel angle between 15 and 20 degrees per side, resulting in a total angle of 30 to 40 degrees. For harder steels or knives intended for heavy-duty use, a lower angle (e.g., 15 degrees per side) can provide a sharper edge, but it may be more delicate. Softer steels or knives used for chopping or slicing may benefit from a higher angle (e.g., 20 degrees per side) for increased durability.
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