If you’re not sure how to sharpen a kitchen knife with a honing steel, you’ve come to the right place! This guide is designed to show you how to use a steel with the least amount of pressure and with the right angle. It also shows you how to take care of your blade and maintain its sharp edge.
Whetstone vs honing steel
If you’re a chef, then you know how important a sharp kitchen knife is. Luckily, there are two common tools for re-sharpening the edge of your knife: whetstone and honing steel. But which one should you use?
For starters, let’s clarify what both tools do. A whetstone is a rectangular, dense piece of material that can be used to shape the blade of your knife when it becomes dull. The grit of the stone can range from coarse to very fine. It’s also available in different sizes, so you can choose the right grit for your needs.
Honing steel is a rod made from metal or ceramic. It’s usually held in a vertical position with the tip on a counter. Normally, it’s diamond-coated, so it can remove particles of steel and realign the edge of your knife.
The rod itself is generally longer than your longest knife, so you can run it down in just a single stroke. In general, the angle should be about 22 degrees. However, you should check the technical information of your specific knife to determine which angle is right for it.
Keeping the right angle
Honing your kitchen knife with a honing steel is one of the most important things you can do. It not only helps to keep your knives sharp but it also saves you from having to cut your ingredients while it’s dull.
When using a honing steel to hone your knife, it’s a good idea to start with the tip of the blade and work your way back. The goal of this is to make sure the angle is correct. You can use an angle guide if you’re unsure of where the correct angle is.
Keeping the right angle while sharpening a kitchen knife isn’t difficult to do, but it does take a little practice. If you’re unsure, check out this short video. This will show you exactly how to do it.
First, you need to measure the length of your knife and add a couple of inches. Make sure your honing steel is long enough to cover your knife. Also, make sure you have a non-slip surface to keep your knife from sliding around.
Keeping the rough edge on the blade
If you are going to use a honing steel to sharpen your kitchen knife, there are a few steps you should take. Keeping the rough edge on the blade is one of them.
First, you should measure the length of your knife. You need to be sure the honing steel is two inches longer than the longest part of your knife. This will give you a bit more room to run your knife through one swipe.
Next, you will need to hold the knife in your hand at an angle. The best angle is 15 degrees or so. However, this is not a permanent solution.
Finally, you should hone your kitchen knife on a regular basis. Using a steel every 20 to 30 minutes can help keep your knives sharp.
Honing your knife should also be done in a controlled manner. This can be achieved by using a honing rod. There are many different types of honing rods. Some are curved and some are smooth. Choosing the right one is important.
Proper honing requires little pressure
If you want to learn how to hone a kitchen knife, you’ll need to get comfortable with some basic techniques. This process will help you maintain a sharp edge and a long life for your knives.
The most important thing is to keep the proper angle between your knife blade and the honing steel. In general, you want the knife to be at a fifteen degree angle. However, a higher degree of angle is better for a longer-lasting blade.
You should also keep in mind that you shouldn’t press hard while you’re honing. That pressure could damage the knife and even cause a health hazard. It’s best to start with a light touch.
Once you’ve mastered this technique, you can go faster. To do this, you’ll need to repeat the same motion four or five times. Each pass should be about six to eight inches.
After you’ve done this, you should test your blade for sharpness. Try slicing a piece of paper. A sharp knife should be able to slice through it with minimal pressure.