Knife Sharpening

Knife sharpening is a skill that every home cook should learn.

How many times have you picked up a knife that was so dull that you couldn't even slice a tomato? Chef Jason Hill shows you a quick easy way to sharpen your knife because using a sharp knife is not only easier, but it's a lot safer.

There are many sharpening products out there, but I like to use a sharpening stone to bring back that edge to my knife. There are also several times of sharpening stones. I like a water stone because they are smoother and really put a fine edge on your blade.

Before you start sharpening you always want to set your stone on a wet paper towel or dish towel. This keeps it from moving around while you sharpen.

First, pour a little water on the stone, and cover the stone. Once you've coated the stone with a little bit of water, I put the tip of my knife onto the stone at a 20 degree angle. I run the knife all the way along the length of the stone from tip to heel. Turn the knife over and do the same process. You may need to do this quite a few times depending on how dull your blade is. You may only need to do this about once a month. A knife steel is what really keeps your blade true and honed.

That's sharp!

Now I've seen sharpening stones priced at anywhere between $10 and $100. I paid about $25 for mine about five years ago. These are going to last a lifetime in your kitchen.

Practice this a few times. Once you get it down, you'll be glad you did!

Category:

Howto & Style

Tags:

• knife
• steel
• skills
• cutting
• sharpening
• knives
• chef
• tips
• how
• to
• sharpen
• sharp
• cutlery
• set
• sharpener
• sharpeners
• cooking

[kabirjhita]

"Using a sharp knife is not only easier but alot SAFER!" hahahahahaahaha

[ChefTips]

@kabirjhita

It's true!

[dboyz511]

My stone have a curve going inward, do you recommend to get a new stone or not, but the stone still sharpens for me.

[ChefTips]

@dboyz511

Most stones will eventually become concave after heavy use. As long as you can get the right angle on the blade, and it still sharpens, I would keep using it.

[PachecoOwnz]

Is there a difference between using water and some sort of oil or think liquid to put on the sharpening stone?

[ChefTips]

@PachecoOwnz

Hi. Different stones require liquids. When shopping for a stone, look up both oil and water stones.

[jedirifleman]

you can never accuse this guy of being anything less than enthusiastically cheerie and upbeat...the stone looks like a piece of pool table slate which should be useless but it seems to work for him...natural japanese water stone of that size and good square shape would have run several hundred dollars...

[floridafyme]

I use Japanese water stones for my Henkels.The blades are in fact,razor sharp.I think Henkels steel is a bit harder than Wusthofs.

[paws27]

@kabirjhita it's true a dull knife is more likly to slip and sharp one wont slip it will stay steady on what you cutting

[The0rangePanda]

Two times

[thierryxxthierry]

@kabirjhita u need to put more force on the blade the can flik in ur arm finger everthing that u can think off

i hat that with a screw driver not hunny and hurts like hell

[nesz719]

@kabirjhita yo, it is SAFER so that the knife will go to the right direction where you wanted it. Only dumb people would think of the "worse" with the sharp chef's knife. That's what you're thinking, aren't you? If you still think it's dangerous then get out of the kitchen.

[jqmilktoast]

@jedirifleman I believe that what he is using is a Belgian Blue whetstone, comparable to a 4K Japanese stone.

[maxinpains]

@dboyz511

just grind on the concreat floor will straighten out your wet stone. When you use wet stone try to soak whole wet stone for a while.

[drow5001]

@kabirjhita it really is. the knife wont get stuck so you wont have to force it through things, which adds risk of cutting yourself. The sharp knife will slide right through

[wheelerboy12]

@kabirjhita a sharp knife probably wont get caught up. and if it does cut you the cuy is cleaner. wont bleed as much. wont hurt as much and will heal much faster. so yes a SHARP knife is a SAFE knife. (2/2)

[wheelerboy12]

@kabirjhita actually a sharp knife is safer. when cutting there re less chances for them to get caught up. then usualy if it gets stuck your gonna put more force behind it. it slips and cuts you. when u get cut with a sharp knife it isnt a very clean cut. its gonna be torn and will bleed more and take way longer to heal.