In which direction do you sharpen a knife
2 ways to sharpen knives
Sharp knives are a must in every professional kitchen. So we asked ourselves which knife sharpening techniques are the most practical and fastest. In our videos we show you step by step our favorites, which ensure razor-sharp blades even with little practice!
Sharpen knives with the sharpening steel
There are two ways to sharpen a knife with a sharpening steel: hands-free or propped up. Since pictures are more helpful than words in this case, we have shown the complete grinding process for you in a short video:
For the best result, you should hold the knife at an angle of 15 ° to 20 ° to the sharpening steel and move the blade in a semicircle. Repeat this five to ten times for both sides of the blade. After sharpening it is important to straighten the blade again. A piece of leather is best for this. On this you pull the knife off in the direction of the back of the blade. Then you should polish the knife with oil. Make sure that the oil used is food-safe.
Sharpen knives with the whetstone
Another popular tool for knife sharpening is the grindstone.
The grindstone has a coarse-grained and a fine-grained side. Start sanding on the coarse-grained side. To do this, place the stone in the device provided so that it cannot slip. Important to note: There are different sharpening angles for European and Japanese chef's knives. The European models are best sanded at a 15 ° angle, the Japanese at a 10 ° angle. Similar to the sharpening steel, the movement is semicircular and must be repeated for both sides. Then turn the grindstone over and repeat the process on the fine-grained side. This is followed by the smoothing and polishing process, as already described for the whetstone.
Which method is right for me?
The ghosts argue about which grinding method is the best. What works better depends not least on the type of knife and the coating of the sharpening steel or whetstone. Whetstones, for example, are said to cause damage to the blade if handled incorrectly. So you should practice on cheap knives before you start working on your professional knives. With the sharpening steel, however, you can expect a higher material removal, which is why the sharpening steel is not suitable for Japanese knives. How high the material removal is, however, also depends on the abrasive material. The removal of ceramics is the lowest here.
In addition to the sharpening steel and whetstone, there is also the option of using an electric knife sharpener. Handling is much easier here and doesn't require much practice. However, the results often only come close to those of manual sharpening in the very high price segment.
© Photo by SteveRaubenstine on Pixabay
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