If you have a carbon steel knife, you want to know how to sharpen it properly. Aside from the proper storage of the knife, you should also remember that you must hone the edge before performing any chopping task. The following article will explain how to do this.
Whetstones
Whetstones are useful tools for sharpening knives. They help sharpen a knife’s edge, which makes cooking easier and more pleasant. However, they do require practice to master. You can use a whetstone several times before you achieve a good result.
First, choose a whetstone that is coarse enough to remove material from your blade. For a beginner, this is generally a 400-grit stone. Next, choose a finer-grit stone.
Once you have chosen a sharpening stone, hold your knife at an angle. This will determine the amount of force you need to apply. A good starting point is 45 degrees. To ensure that you are doing your knife right, make sure that the angle you are applying your knife is perpendicular to the sharpening stone.
The most important factor is to keep the angle consistent. If you do not, you could wind up with a burr on one side of the blade. Also, if you don’t keep the blade at an angle, you may damage your knife.
Japanese natural finishing stones
There are a few different types of finishing stones you can use when sharpening your knife. These include natural stones, water stones, and synthetic stones. Natural stones are the most recommended and will provide the best results. However, they can be expensive. Generally, they are purchased by masters in the industries they belong to.
Japanese natural stones are often mined from mountains. They are available in three different grits. The first is coarse. This type of stone is used on thin blades.
Next comes a medium stone. This is useful for restoring a damaged edge, fixing a chip, and smoothing out nicks.
Finally, there is the polishing stone. This is useful for achieving a uniform overall finish. You should not have a muddy edge after this step. It should be polished to a smoothness that is not too hard.
Natural stones are generally purchased by sword makers in Japan. They can be expensive and are a rare find.
Honing the edge before each chopping task
It’s always a good idea to hone the edge before each chopping task, whether it’s cutting carrots, peeling apples or cutting out steak. The process can be quite simple when done correctly and there are no tools you need to schlep around the kitchen. But, it does require a bit of patience and a few tips and tricks to ensure your cut is smooth and crisp.
First, you need to get the right kind of honing steel. This is not an expensive item to buy. For a small investment you can take advantage of the fact that it keeps the blade’s edge sharp and prevents the need for a more expensive re-sharpening in the future.
The trick to getting it right is to hold the rod vertically so that it is perpendicular to the blade, but still perpendicular to your body. You should also keep the weight of the knife in mind, but not too much so.
Proper storage
Keeping your carbon steel knives safe and well-maintained is important to prolong the sharpness of the blade. A sharp knife is safer to use and requires less pressure to cut food.
Before storing your knives, you need to make sure they are clean and dry. Avoid storing them in damp drawers and on other surfaces. These will dull the blades quickly. You can also purchase a case or a block for storage.
The best way to keep a carbon steel knife sharp is to apply a light coat of mineral oil. This will help prevent rust. Ideally, it should be a food-grade oil.
Carbon steel knives should not be stored in water or in a dishwasher. They are prone to rusting if they are left exposed to moisture. Also, it is best to hand-wash the blades after every use.
Another option for storing knives safely is to get a magnetic knife rack. This prevents the knives from dragging or moving over hard surfaces.