![]() ![]() ![]() The company also sells a line of kitchen knives, under the same EdgeKeeper brand, with sleeves designed to "sharpen" their blades every time you use them. This can cause over sharpening (loss of too much metal) or result in an uneven edge.Įxpect to pay a little more for a motorized sharpener, for around $40 ( like this one on Amazon). Common mistakes include twisting, pressing downward or pausing the stroke of knives as you pull them through the sharpener slot. Incorrect use of electric sharpeners may damage blade edges. Be sure to follow instructions laid out in the manual carefully. That means they should polish knife edges at the correct angle automatically. Grinding wheels spin inside the slots, and they're spring loaded. Dragging a knife through the slots accomplishes the same task. Instead of a whetstone, these products have both honing and sharpening slots. The process is much the same, with the added benefit of speed. Your once-dull kitchen knife should now have a sharpened edge. Next, follow the same procedure but on the whetstone's smoother side. Your thumb remains on the handle grip.ĭrag the knife across the whetstone in a circular motion, making sure to keep the angle constant. Rest your fingers on the flat of the blade (except your thumb). The tip of the knife should point away from you. Next, place the knife on the stone (its coarsest side), at a 15 to 20 degree angle. Rest the whetstone on that, it'll keep it from sliding. To properly use a whetstone, place a square of damp paper towel on a flat surface. Next do the same on the knife's other side. ![]() Maintain the same angle throughout your stroke. The motion should move from the back edge of the knife to its tip. At the same time, pull the knife carefully toward you. Now drag the blade downward along the steel. Also rest your fingers (holding the knife), safely on the knife grip (behind the heel). Make sure to angle the blade between 15 to 20 degrees - in relation with the steel rod. Next, while holding the steel's grip with your non-knife hand, place the heel edge of your knife onto the steel. Start by placing the end of the steel's rod on flat surface (table, counter, cutting board). Using a steel properly though takes practice to get right, so don't be discouraged if your first results aren't obvious. Chris Monroe/CNET How to hone a kitchen knifeĪ honing steel, relied on by many professional chefs and cooks, is a common tool for honing kitchen blades. A honing steel is a tool used by many professional cooks to realign knife blades. ![]()
0 Comments
Leave a Reply. |