How to Sharpen Knives
A sharp knife is a safer knife.
When the blade dulls, it can cause the knife to stick or slip and accidents happen. It is good practice to keep your knife sharp by honing it on a steel. To use a honing steel, place the knife on the steel at the heel. Angle the knife at 20 degrees and run the knife along the steel moving from the heel to the tip, then repeat on the other side.
How to Use a Honing Steel
One way is to grip the steel making sure your fingers are behind the guard on the handle, then place the heel of the blade at the tip of the steel. Bring the blade along the steel towards the handle sliding towards the tip until the tip draws off the steel.
The other way to hold the steel is by placing it in a vertical position with the tip resting on a non-slippery surface. Place the heel of the knife on the steel near the handle and push down. Slide the knife along the steel towards the tip but do not draw the knife completely off the steel. Bring the knife back up in the opposite direction until you reach the top of the steel, drawing it towards the heel.
For either method, use light pressure and move evenly. The blade should make a light ringing sound. If you hear a grinding sound, there is too much pressure applied. Repeat these movements on each side for 5 or 6 passes of the knife. If the knife is not sharp after that, it should be sharpened on a stone.
How to Sharpen on a Stone
There are many types of sharpening stones,
but they all work in the same way
A triple stone has three sides: course, medium, and fine. Start with the courser stone and work your way down to the finer side. Make sure the stone is secure in the holder and it is on a non-slip surface. Apply mineral oil on the stone and spread it over the entire length of the stone with a cloth. Begin by placing the heel of the knife on one end of the stone. Angle it depending on the type of blade you have: 20-22 degrees for German-style knives and 15-17 degrees for Japanese style knives. If you are unsure, a general guideline of 20 degrees will effectively sharpen most knives. Make sure your feet are firmly planted and your weight is shifted equally. Lock your wrists and move the knife across the stone at the proper angle, move your waist and your arms, not your wrists to keep the blade at the same angle. At the end when the trip draws off the stone, pull slightly upwards on the handle to make sure the tip is sharpened as well. Make strokes in the same direction on the stone, about 10 strokes on each side, then move to the next finer grit and repeat.