A blunt kitchen knife can turn meal preparation into a tedious and frustrating task. But fear not, your dull knives can be brought back to their sharp glory with a few simple techniques. We’ll walk you through the step-by-step process of sharpening your blunt kitchen knives at home, giving you the confidence to slice, chop, and dice with precision.
Gather Your Tools
Before you begin, ensure you have the right tools for the job. You’ll need a sharpening stone or whetstone, honing steel, and a kitchen towel.
Prepare the Sharpening Stone
Place your sharpening stone on a flat and stable surface. Some stones may require soaking in water before use, so read the manufacturer’s instructions to determine if this step is necessary.
Angle Matters
Hold your knife at a consistent angle while sharpening. A 20-degree angle is a common starting point for most kitchen knives. You can use a sharpening guide or simply practice maintaining the angle by eye.
Sharpening Technique
With the blade edge facing away from you, place the knife’s heel on the sharpening stone. Applying gentle pressure, slide the knife towards you in a smooth and controlled motion, maintaining the angle. Repeat this motion on both sides of the blade, alternating after each stroke.
Use the Honing Steel
After sharpening, use a honing steel to align the edge of the knife. Hold the honing steel vertically with the tip resting on a cutting board. Gradually slide the blade down the steel in a semi-circular motion, keeping the edge in contact with the steel at all times. Repeat this process on both sides of the blade.
Clean and Store
To check if your knife is sharp enough, gently run the blade over a piece of paper. A sharp knife should slice through the paper with ease, leaving a clean cut. Once you’re satisfied with the sharpness, clean the knife under running water to remove any metal shavings. Dry it thoroughly with a kitchen towel and store it safely in a knife block or on a magnetic strip.
