It's frustrating to try to chop vegetables for dinner, only to find that your knife is too dull and doesn't cut as well.It shouldn't take you more than a few minutes to restore your knife's sharp edge if you use a manual or electric knife sharpener.You could use a whetstone, honing rod, or even send your knives to a professional if you don't have a manual or electric sharpener.
Step 1: To test your knife, run it through a piece of paper.
If you don't know if your knife is dull, fold a piece of newspaper in half and use a single sheet of computer paper to cut through it.It is time to sharpen your knife if it does not slice through the paper.If the knife is sharp and in good shape, it should cut through the paper continuously.
Step 2: The Coarse setting is used for very blunt knives.
The coarse setting will remove steel from the blade to resharpen the edge, while the fine setting is used for everyday knife maintenance.The settings are the same on electrical and electric sharpeners.
Step 3: The blade should be pulled from its base to its tip at least three times.
The base of the manual sharpener is where the blade meets the handle.Push the blade down as you pull it through the slot.This action can be done 3 to 6 times, 3 for a mildly-dull blade or more.The action resets the blade.You hear a grinding sound when you pull the blade through.You won't need to press down if you use an electric sharpener.
Step 4: Move the blade so you can pull it through.
You won't just pull the knife through the sharpener when you bring it through.If you follow the curve of the knife, it will come up and be higher at the end than it was before.The entire blade should be sharpened this way.If you press down, you can hear the sound of the blade moving in the right direction.If you no longer hear the grinding noise or feel the resistance of the blade, you probably aren't following the contour closely enough.
Step 5: To finish the process, run the blade through the fine setting 1 to 2 times.
After pulling the blade through the coarse setting, you need to give it a few finishing touches to refine its edge.The grinding sound won't be as loud if you use the "fine" setting.If your sharpener has more than one setting, you should pass the knife through each setting 1 to 2 times to make sure you get to the fine setting.These settings are used to fine- tune your knife.
Step 6: Remove the knife from it's sheath.
Before using your knife again, wash it with warm, soapy water.If you want to give the knife a quick wipe down, you can use a sponge or dishtowel.Return the knife to its knife block or similar storage space if you want to prevent it from rusting.Don't run your knives through the dishwasher.They can be damaged by other items.
Step 7: To maintain the knife, run it through the fine setting daily.
Pull your knife through the fine setting once for every 2 hours of use.Depending on how often you cook, you may not need to do this every day, but keep it in mind as a helpful way to keep your knife sharp.If you do a daily or semi-weekly pass through the manual sharpener, you won't need to do much more to keep your knives sharp.
Step 8: If you cook a lot with expensive knives, invest in an electric sharpener.
Electric sharpeners are more expensive than manual ones, depending on the brand you get.They are easy to use and will pull the blade through for you.The other manual methods require a lot of time and effort.Before ordering your electric sharpener, make sure to do your research.Extra features, like a lifetime warranty, are included in some brands.
Step 9: A nice at- home option is a pull-through or handheld sharpener.
This is a great choice for a home cook who doesn't spend a lot of time in the kitchen.They are smaller than the electric versions and are great to use for daily touchups or for grinding a dull blade back to sharpness.Depending on the brand you choose, they cost anywhere from $10 to $60.There is something to be said for the feeling of manually sharpening your own knife.A manual sharpener gives you more control over your movements than an electric one, and a lot of cooks enjoy taking care of their knives.
Step 10: A whetstone can be used for a temperature controlled sharpener.
Whetstones are a small block of material that you use to sharpen your knife.It's best to soak it in water for at least 5 to 10 minutes before using it.The knife should be held at a 22-degree angle and slid down the whetstone with the blade touching the stone.The movement is repeated 5 to 10 times.The cold-water soak protects your knife from overheating.The chemistry of a knife can change if it gets too hot.Before you wet your whetstone, make sure to double-check the instructions.There are a few brands and types of stones that are not meant to get wet.
Step 11: The edges of the blade can be realigned with a honing rod.
A honing rod is often called a sharpening steel and comes with a block-knife set.Honing pushes out-of-line edges back into place, which makes your cuts sharper and more precise.It doesn't require much pressure, and you can use it on a daily basis to keep your blades sharp.Don't use a honing rod in lieu of sharpening your knives with an alternative method from time to time.It is hazardous to use because it can bend over time.
Step 12: If you can't do it yourself, take your knives to a professional.
It costs between $1.50 and $2.25 per inch to have your knivessharpened by a professional.If you don't live nearby, some companies will allow you to ship your knives to them.You should check out your warranty.It's possible that you could take advantage of the free sharpening offered by some knife brands.