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.

The post Sharpen Your Blunt Kitchen Knives With These DIY Steps appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Never use dull knives

Believe it or not, dull knives are more dangerous than sharp ones. We need to use more pressure to cut with a dull knife and that’s why we’re more likely to get hurt.

Never leave them in the sink

Leaving your knife in a sink full of dishes is reckless and dangerous because someone can seriously injure themselves. Not only that, leaving a knife laying around in soapy water can sometimes even lead to rust, so try to avoid this mistake.

Never wash them in the dishwasher

The dishwasher can be really rough on our knives because intense heat can damage the metal and compromise the edges of the knife. So in order to extend the life of your knives, it’s always better to hand wash them.

The post Never Do These Things With Your Kitchen Knives appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

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.

The post Sharpen Your Blunt Kitchen Knives With These DIY Steps appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.

Never use dull knives

Believe it or not, dull knives are more dangerous than sharp ones. We need to use more pressure to cut with a dull knife and that’s why we’re more likely to get hurt.

Never leave them in the sink

Leaving your knife in a sink full of dishes is reckless and dangerous because someone can seriously injure themselves. Not only that, leaving a knife laying around in soapy water can sometimes even lead to rust, so try to avoid this mistake.

Never wash them in the dishwasher

The dishwasher can be really rough on our knives because intense heat can damage the metal and compromise the edges of the knife. So in order to extend the life of your knives, it’s always better to hand wash them.

The post Never Do These Things With Your Kitchen Knives appeared first on My Daily Magazine - Art, Design, DIY, Fashion and Beauty !.