Sharpening knives is an essential skill for any home cook. Using a dull blade when preparing food can be frustrating and dangerous and lead to inconsistent results. The best way to sharpen knives is with a quality sharpening stone. Sharpening stones allow you to reshape and refine the knife's edge to restore sharpness and performance. This article will provide clear, step-by-step instructions for effectively sharpening knives with a stone.
Selecting the Right Sharpening Stone
Sharpening stones come in different grits, which refers to the coarseness of the abrasive material on the surface. Coarse stones (325 grit and below) are best for repairing damaged blades or re-profiling overly blunt edges. Medium stones (800-2,000 grit) put a refined edge on knives. Finishing stones (3,000 grit and above), polish and hone the edge. It's generally best to start with a medium or coarse stone, depending on the knife's condition, then progress to a finer grit.
When selecting a sharpening stone, consider the steel used to make the knives you'll be sharpening. Hard Japanese steel knives require finer grit stones that won't scratch the blades. European knives made from softer steel can handle more coarse stones. Ceramic knives specifically need diamond sharpening stones to avoid damage.
Preparing the Sharpening Stone
Before using water stones (the most common type), prepare them by soaking them in water for 5-10 minutes. This allows the stone to absorb water and swell, softening the abrasive material so it can cut effectively. After soaking, shake off excess water and splash a little lubricant-like oil on the surface to help reduce friction. Preparing the stone properly ensures efficient material removal.
Setting Up Your Workspace
Sharpening requires stability, safety, and focus. Choose a flat work surface at a comfortable height so you can easily maintain the needed angles. Ensure adequate lighting so you can closely monitor your progress. Clear any obstructions and avoid distractions. Secure the stone by embedding it in a damp cloth or purchasing a stone holder with protective rubber feet. This will prevent slipping, which can lead to inconsistent results or injury.
Correctly Holding the Knife
Using the correct grip is critical for control and safety. Hold the knife in your dominant hand with your pointer finger placed along the top of the blade, your thumb pressed against the side, and your remaining fingers wrapped around the handle. This allows you to use your pointer finger to guide the blade at the proper angle. Adjust your wrist so the edge trailing along the stone points slightly away from your body. Use your other hand to stabilize the handle when gliding the knife across the stone. Adjust your grip at the end to sharpen the tip.
Determining the Correct Sharpening Angle
The sharpening angle refers to the precise tilt of the blade against the stone's surface. Maintaining a steady and suitable angle is vital for even sharpening. A typical sharpening angle is 15-30 degrees per side but can vary based on the knife. Thinner Japanese-style knives use more acute 15-20 degree angles, while thicker European knives need 20-30 degrees. Determine the angle by laying the knife flat and tilting it up until it catches the light evenly across the beveled cutting edge. Use angle guides if struggling to consistently sharpen at the same angle.
The Process of Knife-Sharpening Using a Stone
1.Start with a low-grit (coarse) or medium-grit stone to reshape and reprofile the cutting edge. Use sweeping strokes to remove metal and form an extremely slight overhang or "burr" along one side. Apply lighter pressure when sharpening Japanese knives to prevent abrasion marks.
2.Flip the blade over and repeat the sweeping strokes on the opposite side to develop a burr there as well, removing an equal amount of metal from both beveled surfaces for symmetrical results.
3.Advance to a finer grit stone and repeat sharpening on both sides at the proper angle to incrementally refine the edge, simultaneously diminishing the burr until it is eliminated.
4.On the highest grit finishing stone, connect several long gliding strokes followed by gentle trailing strokes to further polish and straighten the razor sharp cutting edge.
5.Periodically during sharpening, delicately feel for any remaining burrs or uneven spots along the edge. Correct them by using feather-light, angled trailing strokes focused only on the localized area.
6.After sharpening is complete, thoroughly clean both knife and stones, then dry them fully to prevent corrosion.
Testing the Knife's Sharpness
Checking the knife's sharpness at key points during sharpening is imperative to determine if additional refinement is required before concluding the process. Use the following quick and simple diagnostic tests:
- Carefully run the edge along your arm hair at a shallow angle or swipe it across your fingernail to check if it easily snags and cuts. Repeat testing in several spots along the blade.
- Hold up a sheet of paper vertically and slice down with the knife using light pressure. An extremely sharp blade will easily glide through the page.
- Visually inspect the cutting edge for a continuous glinting line showing the refined bevel catching and reflecting light at an equal angle all along its length.
If areas fail the above tests, return to the stones and perform additional sharpening strokes focused specifically on those spots to restore consistent sharpness from bolster to tip. Only end the process once the entire cutting edge effortlessly passes all sharpness analysis techniques.
After the Sharpening Process
Once optimal sharpness is achieved, properly caring for sharpening tools after use is crucial for longevity and performance. Thoroughly wash and rinse knives to eliminate abrasive metal residue. For water stones, submerge in water briefly to release any filings clinging to the surface, then scrub clean with a stiff brush and rinse until the water runs clear. Fully drying water stones after rinsing prevents cracking and deformation over time. Both knives and stones should be coated in a layer of food-safe mineral oil before storage to protect them from moisture damage or corrosion, keeping them in ideal condition for the next sharpening session.
How to Maintain Your Knife's Sharpness?
To maximize sharpness, regularly maintain knives in between full sharpening sessions by briefly honing on a ceramic or steel rod with smooth edge-trailing strokes. Frequent light honing realigns the edge and prolongs the life of your sharpening.
Thoroughly resharpen knives showing noticeable dull spots every few months or whenever blades don't perform well on tests. Well-maintained knives require less effort and force, are safer to use, and aid in precise cooking results.
The bottom Line
Learning how to effectively sharpen knives using a stone is a valuable skill for cooks interested in knife care. With the right materials and methods, sharpening can quickly restore the performance of dull blades. Maintain sharpness through careful honing and resharpen as needed for optimal safety and cutting ability during meal preparation. The sense of satisfaction from using a razor-sharp knife is well worth the effort of proper sharpening.
Q&As
Q: What are the benefits of learning to sharpen knives yourself instead of paying for professional sharpening services?
A: Learning to sharpen your own knives allows you to maintain edges effortlessly at home between uses. Self-sharpening saves time and money compared to repeatedly taking knives to a professional sharpening service whenever they become dull. It also enables you to customize and fine-tune edges to your exact needs and preferences.
Q: Is it better to use oil or water with sharpening stones?
A: This depends on the type of stone. With oil stones, regular oiling is required to float off metal particles and optimize cutting. Water stones perform best soaked in water, which causes the abrasive material to swell and soften. Hybrid or diamond stones can be used effectively with either oil or water as a lubricant.
Q: How often should I sharpen my kitchen knives?
A: For moderate home use, plan to thoroughly sharpen standard kitchen cutlery every 3-6 months. High-quality, ultra-sharp Japanese knives may need sharpening as often as every few weeks with heavy preparation. Evaluate sharpness before each use and hone lightly with steel when the edges seem dull.
Q: What are some signs that a knife needs to be sharpened?
A: Indications a knife requires sharpening include needing added force to cut, food sticking to the blade, ragged or bent edges, dull, uneven spots, and lack of gliding smoothness when cutting. If knife tests fail or kitchen performance seems subpar, it's time to sharpen.
Q: What safety measures should I take when sharpening knives?
A: Fully focus visually and mentally on the sharpening process itself to avoid distractions. Protect hands with cut-resistant gloves and keep fingers curled under the knife edge. Work slowly and methodically and apply the minimum pressure necessary. Ensure proper blade control and stability throughout sharpening strokes.