Knife Sharpening Tips


How to us a Sharpening Stone - German Sharpening Steels - USA Sharpening Steels (Click Links)

"How to use a Sharpening Steel"

Hold the sharpening steel vertically firmly in your hand. Hold the knife firmly by the handle. The tip of the blade should point upward. Move the blade from the bolster (or back wide part of knife) to the point. Hold the knife at an angle of about 20 degrees with a slight pressure over the steel. Move the arm but not the wrist. Hold the sharpening steel at arms length in front of you. The blade is drawn at an angle of approximately 20 degrees against the steel. The sharpening is done perfectly after 10 - 20 strokes of the knife over the steel. After using the steel for many strokes, test the sharpness of the knife with a pice of plain paper. The knife should easily cut thin ribbons. The best knives are made of a high quality steel alloy and come razor sharp from the factory. These knives hold an edge for a long time. If a knife is used constantly it will soon have a dull edge. A knife can only maintain perfect cutting qualities by the regular use of a sharpening steel.
The cutting quality of a knife is determined by the cutting angle of the blade. A minimum of pressure to cut is required when the angle is very small.
There are vegetable knives and meat knives for smooth cuts, which have an angle of 40-45 degrees, and boning knives with an angle of 55 degrees.
A boning knife has the necessary flexibility and the edge that is not damaged while separating meat from the bone.
The knife manufacturer obtains the cutting angle. After normal use, sharpening is required. A fine edge is formed on the edge, which makes the blade cut well. When the knife is used, the hardness of the material being cut, the contact of blade and the cutting surface all wear off this edge.
This is the moment when a sharpening steel is needed. With a few strokes, the sharpening steel restores the edge or if necessary raises a new one. It is not necessary to send the knife to the grinder. Every experienced Chef and Butcher knows that perfect cutting qualities of blades depend on the regular use of a sharpening steel. Practice makes perfect. Beginners should try slowly, without fear of injury, using smooth strokes (practice makes perfect sense).
Important:

A Diamond Sharpening Stone is a great tool for sharpening a dull knife and chisels. The best Electric Knife Sharpeners do a great job and save time, we love these, click here! Rotating Sharpening Stones do a great job and are the choice of many chefs and most woodworkers.
A Diamond Sharpening Steel (our favorite) or a traditional Butchers Sharpening Steel is used to quickly true the edge of the knife and maintain a sharp edge. It does not sharpen but helps put a fine hone on a sharp blade.




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A Chef shows you how to use a sharpening steel. Click Here for the featured Chef Knives!
Click Here for the featured sharpening steels! A sharp knife is required by every Chef and Gourmet cook. Chef is using one of his favorite NSF Maple Cutting Boards!



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