How to Save Money by Sharpening Your Own Knives
Even if you have the most expensive knife in the world, if you use it often, it will get dull. A great knife will usually stay sharp for up to one year. When you do have a great knife you often use it everyday for cooking and preparing food. If it’s dull, that great knife is useless.
If you are a millionaire, feel free to have your knives sharpened by a professional. If you would like to save up to $100 a year, you should learn how to sharpen your best knives yourself. Just be careful not to damage them.
Of course your knife is probably very sharp, but a knife should always be at its absolute sharpest. To test the sharpness of your knife take a tomato and cut it in half. If that tomato doesn’t get squished down, then you probably have a very sharp knife. If it doesn’t slice right through on the first try then you should probably learn how to sharpen it.
The method of sharpening your knife is different depending on the type of metal or material your knife is made of. Knives made of very hard steel often don’t need to be sharpened as often however when they do need sharpening a special tool is needed. This tool is called a steel, and is often used by butchers and chefs. However for home use, a ceramic sharpener usually does the trick.
Ceramic Sharpeners
Begin by placing the heel of your knife blade at the tip of the sharpener and then sliding the entire length of the blade down the sharpener. Keep the pressure and angle constant; you should feel the abrasion between the cutting edge and the sharpener.
Plan your stroke so that you will finish with the point of the knife’s blade near the base of the ceramic sharpener. Repeat this move on the other side of the sharpener to sharpen the other side of your knife.
Steel Sharpeners
If you choose to use a steel sharpener rather than a ceramic one, begin with the heel of the blade at the base of the sharpener (rather than at the tip as with the ceramic sharpener) and work your hands away from each other while maintaining the contact between the knife blade and the sharpener at an angle of 25 degrees.
As I’ve shown you, keeping your knives sharp is a simple task. Invest in a good knife sharpener and practice with a dull less expensive knife. You’ll be a professional in no time.
For all things knife related, whether at home or work, visit Japanese Chef Knives, and learn about Masamoto Knives. Get a totally unique version of this article from our article submission service
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