Knife Sharpening Equipments

The knife sharpening tools needed to sharpen a knife are benchstones and waterstones. But before we talk about knife sharpening equipment, we need to know what are the reasons for which you need to sharpen knives. You should also have an idea about the different tips and techniques for sharpening knives before starting off with the process. Blunt knives make the job of a chef very difficult. There is nothing worse than seeing a tomato squashed into an unsightly pulp by a blunt knife. Using a sharp knife is efficient so that a chef can work efficiently in the kitchen.

A sharp knife has a fine edge, and so the resistance to cutting decreases. A blunt knife has a wide edge, and so the resistance to cutting is increased. This is why it is important to sharpen a knife. Knives made by manufacturers such as Henckels and Wusthof have blunt edges because they are made of soft steel. A knife is made of steel. Steel is an alloy made from iron and carbon. Stainless steel knives competes with carbon steel knives.

How does a knife become blunt? Using a glass cutting board makes a knife blunt. The best choice would be to use a plastic cutting board, while the second-best choice would be to use a wood cutting board. Putting a knife in a dishwasher also makes a knife blunt, because the water's force pushes the knife against other cutlery or utensils.

A question which even knife experts don't know the answer to, is which is better, a razor-sharp polished edge or a toothier edge? A knife that is fine and polished can be used to peel apples and dice vegetables. On the other hand, a knife that is coarse can be used to slice tomatoes, bread and chicken. Also, a thin edge is better than a thick edge.

Sharpening Stones

The fineness of a sharpening stone can be measured in grits. Stones with a rating, lower than 300 grit are coarse. Stones with a rating between 300 and 400 grit are medium. Stones with a rating between 600 and 1200 grit are fine, and stones with a rating higher than 1200 grit are extra fine. Japanese waterstones are rated in a different scale. For Japanese waterstones, a rating lower than 800x is coarse. Waterstones with a rating of 1000x are medium, while a rating of 1200x is medium-fine.

Sharpening a Knife Using a Stone

If a knife slips, then you may cut yourself, so be careful while sharpening knives. Follow the knife sharpening instructions carefully. A knife can be sharpened using a stone. The stone usually has two sides; one rough coarse side and another smooth fine side. Start sharpening the knife on the rough coarse side and then go on to the smooth fine side. Some people pour mineral oil or water on the stone, but it is not recommended. However, if the stone is a waterstone, you need to pour water on it. The angle between the knife and the stone should be 20 degrees. Use smooth, unidirectional strokes to sharpen the knife.

Sharpening a Knife Using Steel

A knife can also be sharpened using steel. Take a good stance when holding the steel. Hold the steel firmly in the non-dominant hand, which is the left hand for right-handed people. Grip the steel comfortably. The tip of the steel should be higher than the handle of the steel. Now hold the knife in the dominant hand, which is usually the right hand. The angle between the knife and the steel should be 20 degrees. Maintain this angle throughout the sharpening process. Move the knife against the steel in long, slow strokes. Sharpen the knife from the heel of the knife to the tip of the knife, and then from the tip of the steel to the handle of the steel. Establish a rhythm. You need to rotate your upper arm, lift your elbow and flex your wrist while sharpening the knife blade. When you're done, test the sharpness of the knife on a piece of ribbon.

What I have listed above are the different knife sharpening equipments, which you can use at home. Using these equipments and with proper practice, you will not need any professional help for sharpening your knives.