Can you imagine your kitchen without a knife? I think it’s absurd to think of it. It is an essential context of the kitchen and is necessary for chopping vegetables. Not only chopping but also in many other works there need to sharpen knives. And what if you can sharpen your working knife by sitting in your home only with a stone? That’s a good decision if you make so because it saves your time and costs nothing.
If knife’s not sharp enough, then you can face problems when working. That happens because you need to apply force for cutting and that’s disturbing. You can choose the Top Best kitchen knife for your kitchen, but the sharpness can’t always be the same. So why to throw this out! Just sharp with a knife in a right process and use it longer.
Step-1: Buying knife sharpening stone
First, decide what and which type of stone you will be necessary.
- Diamond abrasive stone should be the first choice because it is hardest and will need less effort to sharp.
- If you choose ceramic, then you are to effort more than diamond abrasive. But not more than other materials.
- Hard stone is a popular idea, but it will take longer time.
Then look into the coarseness of stone. Fine, medium and rough – these three types you can choose.
- If your knife is not too dull then use medium or fine stone
- And if your knife is dull then use rough stone and then a fine stone
Step-2: Practicing sharpening angle
Know the angle at which you will hold the knife to the sharpening stone. A 20-degree angle is suitable. When you are using a coarse stone, use shallower angle. Coarse stone shaves more than fine or medium grit ones. So if you don’t want to alleviate knife width, a shallower angle is better. Fine and medium stones shave less so 20-degree angle is okay.
Practice this to maintain the 20-degree angle. What makes the best and sharp knife edge is the consistency of stroke. If you are facing problem for maintaining 20-degree then first, hold the knife at 45-degree. And then adjust your hand at half of 45-degree. Then readjust again. You can select the best angle only by practicing.
Step-3: Determining the liquid (if need)
The stone you have bought; it has some working directions where there is indicated that if that needs oil or water.
- Sharpening stone requires oil for removing the fillings of stone or metal which produce during working. Some modern stones do not need any liquid or oil.
- Diamond and water stones use water, India and Arkansas stones use oil. Spray a little on these stones for lubrication.
Step-4: Sharpening the knife
- Place the stone on the table at a higher counter. So you can move your arm when sharpening.
- Put the knife against the stone, and it should be at the edge of the stone. Adjust the angle. Strokes should be parallel to your body.
- Entire knife edge has to hit the stone.
- Making curve, sweep across the stone.
- Stroke until it forms burr at the opposite side of the knife.
- Then sharp another side.
- Move on a fine stone. Repeat the whole process. Use bigger angle. You can also use rough stone for this reason. This will eliminate the burr.
- Finally, test the knife by cutting something. And then clean it.
The knife is the material of kitchen which is mostly used, so you cannot buy it very often. If you can improve the sharpness condition only by using a stone, then it is a better solution for you. Now, you know the procedure and also can apply. So why to throw your knife in the bin thinking it useless! Make the knife work only with a stone when it is too easy.