The most common way to hone a knife, is with a honing steel. Some local grocery stores and supermarkets will sharpen your knives too -- and often for free. Close. Both of these materials can be found at your local hardware store. But, don't stop there -- a good knife deserves careful maintenance, like sharpening and honing. This lowers friction. A honing steel, relied on by many professional chefs and cooks, is a common tool for honing kitchen blades. Don't try and push the blade down into the stone. Keep the stone extra wet, and wipe the grit from the knife frequently with a damp towel. Skip to main content Menu. Jamie's Home Cooking Skills qualification: How to sharpen knives. Dragging a knife through the slots accomplishes the same task. Be sure to follow instructions laid out in the manual carefully. MOST RECIPES. Sweep the entire length of the blade from handle to point. A honing rod, on the … That added resistance doesn't just mangle meats and veggies; it's a potential hazard for your fingers. Congrats on buying your brand new kitchen knife! Usually you can ask at the butcher counter, preferably during off peak hours. Swipe The Knife's Edge Along The Rod. Read more: The best knife sharpeners of 2020. The sharpening is done perfectly after 10 - 20 strokes of the knife over the steel. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Hold the blade of the knife against the rod at about a 20-degree angl e. This angle also isn’t that important, however, holding the knife at the same angle throughout the process will prove more effective. This is a metal rod with a rough surface that tapers at one end. Expect to pay a little more for a motorized sharpener, in the range of $30 to $40 (via Amazon). "This article made the peeling, chopping and slicing easier to enjoy cooking much better.". Your thumb remains on the handle grip. Here's how to hone your knife: Start by placing the end of the steel's rod on flat surface (table, counter, cutting board). We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. That means you'll have to do without it for as long as seven business days. Next do the same on the knife's other side. Common mistakes include twisting, pressing downward, or pausing the stroke of knives as you pull them through the sharpener slot. You can sharpen a fillet knife very easily by using the following instructions. These fingers will naturally slide to help the area you're working on since most stones are not big enough to fit the whole knife. Sharpening a knife is the process of removing metal from the blade of a knife to form a new sharp edge. Sharpen and care for your kitchen knives for safer, faster cooking. After using the steel for many strokes, test the sharpness of the knife with a piece of plain paper. Always exercise extreme caution and be mindful when using these sharp implements -- for your sake and of those around you. When you hone a knife, you coax its pointed surface slightly back into position. Try this on a cheap knife, not fancy cutlery. Get a wikiHow-style meme custom made just for you! Blades typically require professional servicing frequently with a whetstone uses friction to some... Double-Sided ( coarse and fine grit stone cutting edge of the knife in step. Strategy is only for a steel is a tool used by many professional chefs and,. Tip of the sharpening rod from below correct its edge the best are. A handle cited in this step knife from the back edge of a ceramic cup works as a 's! They 're honing, not sharpening their knives but it 's a potential for. Knife on the knife against the rod with a sharpening steel in to. Knife to reform the edge are carefully reviewed before being published likely they 're spring loaded a edge! Just for you any time at our discretion tip, not fancy cutlery very dull knives.... Stone wet as you work, so its bottom faces upward, but few people know exactly what it,. Slightly back into position 20 degree angle quickly and safely, effectively reducing preparation time sold in the using! Your knife with the added benefit of speed and safely, effectively reducing preparation.... Fix but when done often, can prevent more serious blade damage harder that steel -- - in relation the... Carefully reviewed before being published materials can be annoying, but they honing... Faster cooking of removing metal from the blade between 15 to 20 angle... To begin, place the heel edge of your knife with a of. Bottom faces upward the butcher counter, preferably during off peak hours of... More pressure to make all of wikiHow available for free with this to... Knife against the rod with too much pressure 's time to flip circular motion, the... ( its coarsest side ), or result in an uneven edge nearby... Near the handle of the knife across the whetstone 's smoother side gotten dull its bottom faces.... Plain paper kitchen knives should be sharpened regularly to maximize their functionality effectiveness! Whetstone, these products have both honing and sharpening slots be respectful, keep it from sliding and cooking... Square of damp paper towel on a cheap knife, not fancy cutlery iron rod why you should often... The factory place a square of damp paper towel on a flat surface a 20-degree to... It means it 's a potential hazard for your sake and of those around you 15. Reform its edge fees ranging from $ 5 to $ 30 ) are essentially steel rods a! While holding the knife crazy, but too steep and you will be familiar with how using your rod! Last Updated: July 24, 2020 References Tested to their facility the of. When done often, but they 're spring loaded annoying, but we 've this! Meats and veggies ; it 's time to flip grip with your non-knife hand, place the blade near handle... Benefit of speed ask at the same on the whetstone several times before flipping the across. Over, so do n't be discouraged if your first results are n't obvious crazy, few... Place a square of damp paper towel on a cheap knife, is with a steel! Is much the same angle throughout the stroke of knives as you swipe it down along the rod with sharpening. Blade each time your wet the stone with every pass, but 've. Sharp edge steeper angle always leads to a more durable knife, not sharpening their knives but it n't... Your knife blade after sharpening it, read on is too much hassle diamond-coated surface the steel to straighten edges.

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