This Is How To Sharpen Your Kitchen Knives Properly

This Is How To Sharpen Your Kitchen Knives Properly

Before you use your whetstone, you should wet the whetstone first with water. When it is wet, the surface of the whetstone will lubricate and make it easier for you to rub the knife on the stone. Avoid using lubricating oil. Due to it can close the pores of the whetstone. For better humidity, whetstones can be soaked in water for 30 minutes. Meanwhile, if you’re looking for a high-quality Japanese steel kitchen knife, we recommend you to check out Kamikoto knives.

Here are some other tips for sharpening kitchen knives that you can try:

Sharpening the knife with a slope of 10-20 degrees

If you look at the blade well, you will surely realize that the part is uneven. But conical, so that formed a sharp part. Therefore, when sharpened, the knife must not even be flat. Put the knife in a sleeping position on the whetstone. Then, lift the knife slightly about 10-20 degrees to match the cone.

Sharpen it downward

In order to make a sharp and symmetrical knife, you must sharpen it in the opposite direction from the usual cutting direction. Well, since the direction of cutting is usually forward or up, then when sharpened, the knife is pulled downward. Pull in one direction and focus on one side first before sharpening the other side. Give a little pressure so that the blade erodes well. Please note, do not sharpen the knife back and forth.

Just 5-7 times

Most of the time, we don’t know how to sharpen each side of the blade until it’s sharp. As a result, we continually sharpen and flip it over until we feel confident that the knife is sharp again. Apparently, each side of the blade only needs to be sharpened about 5-7 times. This amount is enough to make the blade sharp and ready to use. You can also check the blade to see if there’s a rough line. If you have, the knife is sharp enough.

Clean the knife after sharpening

The sharpened blade must be washed before cutting. Former whetstones and remnants of the surface of the whetstone left behind can cause bacteria. Certainly very dangerous when it comes to food. After washing thoroughly, dry the blade with a paper towel or kitchen towel to dry.