Knife sharpening a necessary art
Published 4:56 pm Wednesday, October 8, 2008
A knife’s most frequent use takes place in the kitchen. The kitchen also happens to be the place where knives are least cared for.
Hunters, fishermen and serious home improvers take great pride in keeping their cutting tools in stellar condition. But people who cook expect a knife to perform miracles and will do little more than wash it. They spend hours in the kitchen preparing culinary delights only to massacre them with a dull knife.
Knives constructed of stainless steel are easiest to care for. They are unbelievably wear-resistant and the chromium in their steel makes them virtually rust and stain resistant. In contrast to a carbon steel knife, the stainless steel knife is the hardest to sharpen due to its excellent wear resistance.
Knife manufacturers have combined beauty with function in high-carbon stainless steel. These knives combine the sharpening properties of carbon steel with the stain-resistant qualities of stainless.
Simply stated, sharpening a knife involves grinding the steel blade against something abrasive like a sharpening stone. The most effective is the whetstone. It is an abrasive block make from natural stone, such as Arkansas or Washita. Some whetstones are made from manufactured materials such as ceramic, aluminum oxide or carbonium.
Whetstones are made with varying degrees of abrasives. The smaller the abrasive material, the finer the stone and the smoother the finish.
A whetstone works best when lubricated with a touch of light-grade machine oil or water. Some stones work properly only when used with water.
Start the sharpening process using a stone with a coarse surface and repeat the process on a stone with a fine surface. Separate stones can be used for each phase, however, a combination stone — one with both surfaces — is less expensive than having two.
A few essentials are required when sharpening: above-average light, eye protection and a location where metal particles won’t contaminate food.
Start by placing the whetstone on a stable surface with its end facing you and lubricate the stone with oil or water. Continue to add lubricant periodically during the sharpening process. Lay the blade on the stone so that the angle between the blade and the stone is about 15 degrees. Gently draw the blade across the stone, making several passes and moving it from the heel to the tip as you go. Be careful to catch the entire length of the blade.
Next, flip the blade and duplicate the process on the other side. Periodically wipe the blade with a clean soft cloth or paper towel and have a close look at your progress under ample light. Don’t expect to be a pro immediately. It takes practice. With time and a bit of patience you’ll find that holding the correct angle will become easier and the back-and-forth motion will become natural.
The final step involves removing the waste metal which is created when sharpening, but not ground off during the process. These particles are wirelike burrs along the knife’s edge. This “wire edge” is not readily visible to the eye, and must be removed in order for the knife to be truly sharp. The tool most commonly used to remove the wire edge is called a “steel” or steel-honing rod. These are generally available at most department stores and can be found in fine cutlery shops. Use a steel with a secure handle that is protected by a guard to avoid injury.
Just as with the whetstone, the angle between the blade and the rod should be maintained at about 15 degrees. Beginning at the blade’s heel, draw the knife along the rod, maintaining a steady, gentle pressure. Flip the blade over and repeat the process.
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