Keeping a knife sharp can be a real challenge. Some people go to extreme lengths to make their blades as sharp as possible.
While there is no hard and fast rule about how to keep your knives sharp, here are a few things that should help. A sharp edge is more durable, holds its edge longer, and cuts more easily.
1. Sharpening Stones
Sharpening stones are a great way to make an edge on your knife. They are available in various grits and can help you achieve the ultimate sharpness you want for your knives.
The first step is to select a coarse stone that fits your needs and the condition of your blade. Using a towel or non-slip base, position the stone horizontally on a flat surface.
Next, hold your knife at a 15 degree angle for Asian-style knives or 20 degrees for Western-style knives. Once you have the right angle, gently place the edge of your knife onto the stone.
Repeat the sharpening strokes on both sides until a burr develops on one side of the blade.
Once the burr is gone, flip your knife over and repeat on the other side. This will ensure you have an even sharpness on both sides of your blade.
2. Edge Leading Strokes
Edge leading strokes involve sharpening the knife in a motion parallel to the cutting edge of the blade. This method is recommended for beginners because it is easier to maintain the angle of the edge and it is safer than push and pull.
A lot of people use this method when they are first learning how to sharpen a knife. It is also a good way to get the knife blade into shape before you go into more aggressive sharpening techniques.
Another advantage of using this technique is that it is easy to make the edge thicker if you want to. This will give your edge more strength and help it to cut better.
To use edge leading strokes you need to hold the knife at a 15 degree angle. This angle is slightly higher than the one you used to create the edge bevel.
3. Strop
A strop is a useful tool for restoring a dull knife edge. It will align the micro teeth on the edge to create a sharper, more durable blade.
You can use a strop to hone a new edge or to refine an edge that has been shaped with your sharpening stones or tools. It can be used for everyday maintenance as well, as long as you don’t over-strop a knife.
The most common strop material is leather, but you can also use sandpaper or a nylon strap to strop your knives. Nylon is more likely to damage a strop over time than leather, so it’s best not to strop a knife with this material unless it’s brand new.
Stripping a blade with a strop is quick and easy, as long as you do it correctly. The key is finding a consistent angle on each pass and using little pressure to run the knife’s edge along the strop.
4. Burr Removal
Burr is the extra metal that is formed on the knife edge when sharpening. This excess metal will create an unwanted resistance that can interfere with a smooth cut and impact the texture of your food.
In most cases, a burr is not visible, but can be felt by pressing the knife blade between your thumb and forefinger. You can also spot it by using a magnifying glass.
Often, these burrs will be small but will still need to be removed for a properly sharpened knife edge. You can remove a burr by stropping the edge with light pressure.
Depending on the type of steel you are working with, removing a burr can be challenging. Especially with soft or ductile steels, you may have to be very gentle in removing the burr.