Common Mistakes When Sharpening Knives
Sharpening knives is an essential skill for any home cook or professional chef. However, many people make mistakes that can lead to dull blades or even damage. Here’s a detailed look at the most common mistakes and how to avoid them.
1. Not Soaking the Whetstone
One of the biggest mistakes is not soaking the whetstone before use. A dry stone can cause more harm than good, leading to uneven sharpening and potential damage to the blade.
- Tip: Always soak your whetstone in water for at least 10-15 minutes before sharpening.
2. Using the Wrong Angle
Maintaining the correct angle while sharpening is crucial. Many people either go too steep or too shallow, which can affect the sharpness and longevity of the blade.
- Tip: Aim for a sharpening angle of 15-20 degrees for most kitchen knives.
3. Rushing the Process
Sharpening takes time and patience. Rushing through the process can lead to uneven edges and a poorly sharpened knife.
- Tip: Take your time and make sure to go through each side of the blade evenly.
4. Not Checking the Blade’s Sharpness
After sharpening, many people forget to check the sharpness of the blade. This can lead to frustration when the knife doesn’t perform as expected.
- Tip: Use the paper test: try slicing through a piece of paper. If it cuts cleanly, you’re good to go!
5. Overusing the Sharpening Tool
Using a sharpening tool too frequently can wear down the blade faster than necessary. It’s important to know when to sharpen and when to hone.
- Tip: Hone your knife regularly, but only sharpen when you notice a significant dullness.
6. Ignoring the Handle and Blade Alignment
Many people focus solely on the blade and forget about the handle. Proper alignment is key to effective sharpening.
- Tip: Ensure that the handle is stable and that you’re applying even pressure throughout the sharpening process.
7. Not Cleaning the Blade After Sharpening
After sharpening, it’s essential to clean the blade to remove any metal shavings or debris. Failing to do so can lead to rust and corrosion.
- Tip: Wipe the blade with a damp cloth and dry it thoroughly after sharpening.
8. Using the Wrong Sharpening Tool
Different knives require different sharpening tools. Using the wrong tool can damage the blade.
- Tip: Use a whetstone for high-quality knives and a honing rod for regular maintenance.
Conclusion
By avoiding these common mistakes, you can ensure that your knives remain sharp and effective for all your culinary adventures. Remember, sharpening is an art that requires practice and patience!
Sharpening by Hand with Whetstones is available for $3 per inch. Just book the appointment for Drop off and pickup Next Day. Prepay here if you would like to save some time.