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Being Sharp with Knives
by Martha Matthews
It is extremely important to keep your knives sharp. Not only does it
make your job of chopping and slicing easier, but it actually prevents
you from cutting yourself because a sharp knife is much less likely to
slip while you are working.
To start with you should have two tools. The first tool is a sharpening
stone which you can pick up at your local hardware store for anywhere
from $6.00 to $30.00. They all work well, so choose what you think you
will feel comfortable using. Both wet and dry stones are fine.
A stone is used for "honing" which means putting a sharp edge on your
knife. This is something you should do three to four times a year. It
gives the knife a sharp, straight edge: meaning no divots in the edge.
The next tool that you need is a sharpening steel. If you purchased a
knife set this probably came with the set. They can be found at cutlery
and kitchen stores. It keeps the blade sharp once you have put a sharp
edge on it with your stone. Use it before each cutting session.
How to Use a Stone
Lay your stone on a flat, non-skid service. Lay the blade flat on the
stone. Grasp the knife by the handle. Turn your knife edge to the stone
at a 20 degree angle. Using a drawing motion, draw the knife down the
stone starting from the handle area of the knife and moving all the way
to the tip. Make sure to keep the edge of the blade in constant contact
with the stone. Apply medium to light pressure. You may apply a little
more pressure depending on the condition of your knife’s edge. A very
dull edge will require more pressure. Turn the knife over, and repeat
the process. Alternate your strokes until each side of the blade has
been run across the stone several times. A very dull knife will need
more strokes.
How to Use a Sharpening Steel
1. Hold the steel in one hand.
2. Hold the knife by its handle in your other hand.
3. Place the knife on the underside of the steel, just below the steel's
handle.
4. Holding the knife at a 20 degree angle, clench the steel tightly and
draw the knife blade down the length of the steel, away from your body.
5. Repeat this process until the entire cutting surface of the knife has
been drawn across the steel on both sides of the blade several times.
IMPORTANT TIPS
Do not attempt to sharpen serrated edged knives. These knives have an
intricate edge that requires a special sharpening device. If you have a
dull serrated edge knife, which doesn't happen often, it is best to take
it to a professional knife sharpener.
To freshen up a dull knife handle, rub in a small amount of olive oil.
Do not wash your knives in the dish washer. This is the quickest way to
dull the edge and bring them to an early demise.
About the author:
Martha Matthews the Executive Director of Christian-Homemaking.com, a
web site with resources devoted to helping Christian homemakers manage
their home. She also has a popular free monthly newsletter, The
Christian Homemaking Newsletter. To subscribe visit
www.christian-homemaking.com/newsletter
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