There are few things more frustrating in the kitchen than a dull knife.
Not only does it make preparation and meal times a mission, but your finished product is less attractive and it is an unsafe practice.
A dull kitchen knife requires more effort and pressure, which means it can easily slip off a tough onion or pumpkin and directly into your finger. No one has time for a kitchen injury, especially not one that requires stitches!
Knowing how to sharpen a kitchen knife is an essential skill – even if you are only a weekend chef.
To avoid the hassle of dealing with dull knives, follow these five sharpening tips below:
Honing Skills
Honing a knife requires skill, and depending on how much you are using the knife – you might need to hone it more than you think.
Professional chefs hone their knives every few hours, but a home cook could get away with honing a few times a week.
When honing steel no longer returns a knife’s edge to sharpness, sharpening steel with a ceramic or diamond coating will do the trick.
Honing a blade takes practice, but do not be discouraged if your first results are not ideal.
Electric Sharpeners
While electric sharpeners might seem like the best option, they are rarely recommended by professionals or used by chefs for bread knives or other knives.
They remove a tremendous amount of material from the blade, throwing it off-balance and making it difficult to use.
If you do not mind having to replace your kitchen knives regularly and are happy with a not-so-sharp edge, they work fine – but, thankfully, there are other much better methods.
Use a Whetstone
A sharpening Stone, also known as a Whetstone, is an effective way to sharpen your kitchen knives. The term “whetstone” is derived from the word “whet” – which means to sharpen the blade of a tool or weapon.
Contrary to popular belief, it has nothing to do with needing to be soaked in water before use.
Whetstones are the best method by far. They offer the best edge and remove the least amount of material. Follow the instructions that come with yours, and you will not believe what a difference it makes!
Tomato Test
Once you have sharpened your knife, test the sharpness with the old-fashioned tomato test.
Tomatoes are a great indicator of sharpness. A sharp knife should slice through the tomato skin without resistance, whereas a dull blade will only dent the skin.
Remember to test carefully. Sharpened knives are safer than dull ones, but the user must still be alert and focused when slicing, dicing, and chopping.
General Tips
Here are a few general tips that all kitchen chefs and cooks should know.
Firstly, never put your knives in the dishwasher. They can knock against other cutlery and damage the blades. Instead, hand-wash your knives in hot, soapy water and dry them immediately.
Store your knives individually or hang them against a magnetic rack to keep the blades safe. For added protection, buy individual sleeves or knife guards.
To End
These tips above are easy to follow, but they are total game-changers in the kitchen!
