Knives are one of the most commonly used cooking tools. With a sharp knife, cooking will be much easier. Sharp kitchen knives can produce neat cuts without pressing hard.
The use of a practical kitchen knife can make the food processing process safer. However, if the use is intense enough, the sharpness of a kitchen knife can dull. To restore strength and sharpness, you need to sharpen kitchen knives regularly.
How to? You can practice some of the techniques below to sharpen kitchen knives recommended by skilled cooks.
1. Sharpening stone
The most effective way to sharpen kitchen knives is to use a sharpening stone. This method takes some trial and error to get perfect results, but it's easy to learn the technique.
The steps:
- Take the knife to be sharpened. Prepare a sharpening stone with one side having a rougher surface and the other having a smooth surface.
- Before starting to scratch the knife, wet the surface of the stone with water. Avoid using oil or lubricants because these liquids will only close the pores of the whetstone so that the tip of the knife is damaged by grinding.
- Hold the knife at an angle of 20 degrees from the plane of the whetstone, then scratch the knife on the rougher side of the stone 10 times, as well as on the smoother side. Repeat these steps for the other side of the knife.
2. Sharpening steel stick
Sharpening the knife can also be with steel to smooth the rough edges of the knife after sharpening it using a sharpening stone. This technique also helps to strengthen the type of kitchen knife that is used intensely for cutting quite tough ingredients.
How:
- Insert the sharpening steel blade into the surface of a cutting board or wooden board. Hold the end with your left hand.
- Hold the knife in your right hand while forming a 20 degree angle to the sharpening steel.
- Scratch the knife down the sharpening steel, then pull it back toward you. Start scratching at the top of the steel. Repeat about ten times.
- Do the same for the other side of the knife.
3. Sharpening steel
After the kitchen knife has been sharpened, it's a good idea to re-sharpen its sharpness so that it lasts longer. Sharpening and sharpening a kitchen knife are two different things. Sharpening does not erode the blade material, but rather smooths the texture of the jagged edge of the blade.
Sharpening to sharpen kitchen knives can be done using a sharpening steel. The shape of the steel itself is similar to a sharpening steel rod, but there is also a slab.
Follow these steps:
- Point the kitchen knife towards the sharpening steel, trying to form a 20 degree angle.
- Slide the knife into the sharpening steel. The movement is to push the knife back and forth 5-7 times, not pointing the knife at the bottom of the sharpened steel.
- Sharpen the knife on the other side of the sharpening steel. Repeat the same steps for the other side of the knife.
Practicing the technique of sharpening a kitchen knife is not difficult, is it? Sharpening a kitchen knife means realigning its ability to process food properly and safely. Don't forget to be careful when trying it so you don't cut your fingers or hands.
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