If you want to feel like a Samuri master, sharpen your knives. I have to admit it felt cool and like my Tomb Raider minute. 😂
I just got a new sharpening stone to get my knives super sharp. Let me show you how I use it! Did you know...
Working with dull knives is more dangerous because you have to apply more pressure when cutting and things can slip.
Do the safe thing and sharpen your knives! Less pressure and less fatigue for you!
.
This sharpening stone block was about $20 and in just a few minutes, my knives were nice and sharp. I used Meterk and am happy with it but you can search for “sharpening stone” and find many different kinds. Despite it looking dangerous, it is safe and it is a moment to enter the Zen kitchen. I really enjoyed this process.
Hope this helps to keep you safe and make your kitchen tools work for you. When your tools work well, you are more likely to cook and enjoy it. Don’t skip these simple steps. You’ll be thankful when you start cutting those slippery tomatoes or onions.
If it really scares you to use a stone or you think its a hassle, you can buy an electric sharpener. The big takeaway thing here is just to keep your knives sharp, however you choose to do it.
Watch the video below for a super quick tutorial using the sharpening stone
____
How to Sharpen Your Knife with a Sharpening Stone
1. Soak the stone block in water for at least 10 minutes.
2. Start with the coarse side of the block and put it in a steady, stable position.
3. With an 18 degree angle, angle the blade of your knife on the stone. Make sure the stone is wet. Push the knife in 4-5 circles away from you, gliding against the whole surface of the blade of your knife. Then, repeat turning the knife over and pulling it towards you as you make the same circular motion.
4. Then, if you have a stone with a fine side, repeat the same process on the fine side of the stone.
5. Wash your knife after sharpening and it's ready to use. To store the sharpening stone, dry it thoroughly before storing it away.
____
Use a good amount of force on the knife when you press it against the stone. You are actually removing a small part of the knife, and creating a new edge on the blade. This is why you need a little bit of force, but not too much that it will slip.
"Sharpening" is not the same as "
honing".
That steel rod that comes with your knives- that's a honing steel. I use that steel at least once a week to
straighten the blade on my knife.
Sharpening with a stone block like this is done once a month or once every couple months depending on how much you use it. It actually creates a new edge on the knife creates a finer edge and a sharp knife.
Despite it being sharper, it is safer to use because it cuts through your food with less pressure and slipping.
Comments
Post a Comment