(You’ll still have to steel your knives, by the way. Sound familiar? Repeat five or so times and you’re ready for cutting. % of people told us that this article helped them. Joe says, “To get and keep your knives sharp and true, you’ll absolutely need two tools: a sharpener and a steel.”. The “V” grinds both sides of the knife at once. Check with the manufacturer's guidelines for your stone regarding lubrication. If your knife slices the skin of a tomato easily, it’s sharp. ", "Clarified how and why to use a honing rod.". A steel is the shorthand term for a steel rod used to straighten knife edges. Don't consider doing this without significant experience: it is typically bad advice; most people don't hold the correct angle this way. Our latest shed is also a pavilion—and you can build it, too! Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Is Your Freezer Set to the Right Temperature? If you don’t have a steel, go buy one for about $20. If the surface doesn’t scratch, it’s too hard and it’ll dull your knife in no time. Joe says, “Tomato skins are the perfect way to test for sharpness.”. If you have to make a gut decision, choose an angle of 10° - 30° per side. However, this method is good for your trusty pocket knife as well as your cutlery set in the kitchen. One of a cook's best skills is sharpening knives. Then you’ll be able to keep them that way using Joe’s techniques. 60 degrees is pretty thick for an edge. Honing rods keep knives' edges sharp. A pro can grind out any imperfections and reshape the edge. Go online and search for specific products or generic tool names. The edge is straight and ready for cutting again.”. If the blade is only somewhat dull or just needs a touch-up, start with Stage 2 or Stage 3. Or just visit Joe’s store at eversharpknives.com. Any decent knife set includes one, but few people know exactly what it does, much less how to properly use it. But for well under $10 per knife, a sharpening shop can bring your edges to better-than-new condition. Avoid bones: They’ll dull even a high-quality knife. Compared to a whetstone, it does not remove any significant amount of metal from the blade of the knife. Practice correct knife skills to prevent accidents. If you have a whetstone that is required to be wet, first submerge the stone in water until no more air bubbles come out. Some experts recommend sharpening as if trying to slice a thin layer or decal off the stone. Here's how to hone your knife: Start by placing the end of the steel's rod on flat surface (table, counter, cutting board). Protect the edges: Don’t just toss unprotected knives into a drawer. Every time you grab a knife for the first time to begin cutting, steel it before you even get started. It can be. He’ll show you how to safely achieve sharp edges without any trips to the ER. Super-sharp edges are great—at first. Cheaper stainless steel kitchen knives won't hold an edge well; don't get discouraged - it may not be your sharpening technique. If you already know what angle your knife is sharpened at, you'll probably wish to sharpen it at this angle again. What's the difference between 30 degrees and 60 degrees? Next, place the blade at a 10-degree angle against the raised lip on the bottom of the mug or plate. Over time, you should develop a sense for it. It actually takes away moisture from surfaces. To use a sharpener, place the blade into the thin slot with the sharp side down. Having to work harder to slice through whatever you’re cutting means you’re more likely to cut yourself. Honing rods do not sharpen knives like a whetstone does, but can keep them sharp longer. By the DIY experts of The Family Handyman Magazine. To create this article, 69 people, some anonymous, worked to edit and improve it over time. This is a good thing: Using whetstones and diamonds shave metal from the edge of your blade, reducing the knife's lifespan. Instead, wash your knives by hand and dry them off right away. Joe says, “Don’t strive for razor-sharp edges—’sharp-enough’ edges stay sharp longer.”. Some sharpening methods are arcane; some ridiculously complicated. You sharpen the serrated section in a similar fashion to the rest of the knife, except you work groove by groove instead of in a sweeping motion across the whole blade. Step 1: Wetting the Stone. If your knife isn’t restored by steeling, you may need to hit the fine ceramic stone a few times. A Homeowner’s Guide to Counter-Depth Refrigerators. Go for good enough— not perfection! Get the proven playbook to heal a broken heart. If you are using an oil stone don't use water on the stone, at it will cause the pores of an oil stone to clog and become useless for sharpening. Sharpening a knife is often seen as a difficult task to do at home, but if you master the basic techniques it becomes a simple and rewarding task. Yes, you’ll have a slightly narrower blade, but you won’t even notice. We use cookies to make wikiHow great. Sharpening at a different angle will take significantly more time and may take a few goes before any rough angles are smoothed out. Cutting boards: Drag the tip of your knife across your cutting board. Read on to learn how to sharpen a knife. Can a bench grinder be used for sharpening? Both styles are easy to use for those learning how to sharpen a knife. A stick sharpener comes with a pair of fine ceramic sticks and a carbide notch for roughing (Photo 1).