Method 1: Sharpening the Knife with a Stone
– Before sharpening, soak the knife in saltwater for 20 minutes.
– Hold the knife at the appropriate angle with the stone.
– Use a paper clip to hold onto the spine of the knife, ensuring the correct angle for sharpening.
– Imagine slicing a thin slice on the stone, repeating this process several times.
Method 2: Sharpening the Knife with a Sharpening Rod
– Insert the sharpening rod perpendicular to a flat surface, then hold the knife at a 20-degree angle.
– Thoroughly wash and dry the knife before using it for food preparation to remove any small metal particles.
Note: Proper knife storage is essential for maintaining sharpness. Avoid heating the knife or exposing it to sunlight to prevent it from becoming soft.
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