Kitchen knives are essential in every kitchen for food preparation.
When it comes to cooking, it can’t be denied that professional, premium-quality cutlery can play an important role in the manifestation of a good combination of flavors. The rate of success can definitely be higher with great quality kitchen knives that are forged to aid users in a variety of tasks.
Kitchen knife sets consist of different knives that are used for different tasks. However, after multiple tasks, knives become dull and harder to cut with.Knives should technically be sharpened after each use.
There are different knife sharpening methods for sharpening hard knives. These methods differ from one knife to another; different materials require different knife sharpening methods, and the shape of the blade can also factor in to the decision of how to sharpen kitchen knives.
Luckily, there are multiple knife sharpening tips that can save every blade from having a dull end.
Knife sharpening methods
Some of the more popular knife sharpening methods require different tools, including a sharpening steel knife, commercial knife sharpener and a knife sharpening stone for wet stone knife sharpening. With a sharpening steel knife, the steel is specifically designed for sharpening knives. It can be held in one hand so the knife can be held in the other. With the knife handle touching the bottom of the steel handle, the knife should be drawn down the sharpening steel at an angle of 10 to 25 degrees. Knife sharpening methods involving a sharpening steel knife are simple yet effective. A sharpening steel knife is usually included in any cutlery set, and will often have its own slot in the holding block. For sets of knives that do come with this tool, it is commonsense to use a sharpening steel knife for those knives.
There are various steps and techniques involved during wet stone knife sharpening.
A perfect wet sharpening stone should be used at all times. The wet stone should be placed on a stable surface, and once again, the knife should be held by the handle with the blade placed on the stone at an angle of 10 to 25 degrees. The knife should always be held steady, and always at this angle; otherwise the edge sharpened will not be as sharp as it should be. With a wet stone, the knife should be drawn across the stone first on one side of the blade, then on the other. This should be repeated until both sides of the blade are sharpened. Knife sharpening methods involving wet stones are sometimes seen as archaic, but they often produce the best results and the sharpest knives.
Commercial knife sharpeners are not recommended for fine knives. These knife sharpening methods usually involve the same angles and set-up, but the sharpener itself is mechanized. Children should always be kept away from knives and sharpeners, but this holds truest for commercial knife sharpeners due to their motorized nature. For high-end or specialty kitchen knives, professional help can be sought if the at-home knife sharpening methods are not adequate. Some professionals exist who open shop simply to sharpen knives; others work for kitchen stores and will gladly help homeowners. Still, homeowners must remember that every method is not always safe or productive for every knife; certain knives require extra care and special attention, and knife sharpening methods may as well.