Four Good Ways to Sharpen Kitchen Knives
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Date: 2019-09-16
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Comments and reviews: 10
Tiny Room Studio
Finally so many people are snobby about sharpening knives. If you don't use a steel and a stone you're not doing it right. no. not true. not even close. for the majority of knives found in the average kitchen, a pull through sharpener is perfect. not merely adequate, perfect. dude, i paid 2 - 25 for my knives. there are many low end knives like these that most home cooks will be very happy with. Even the 2 and 3 farbreware knives that i got 15 years ago hold a nice edge, take an edge easily and cut very well (though they are not super comfortable for extended chopping or slicing jobs. they'll leave blisters. but they do NOT require a steel, nor a stone. ever. ditto for my Ikea knives (a bit more comfortable on those long cutting jobs. the 40-60 knives many peeps have? pull through. unless it makes you feel better to use a steel and a stone, but it's not necessary. /soapbox
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Finally so many people are snobby about sharpening knives. If you don't use a steel and a stone you're not doing it right. no. not true. not even close. for the majority of knives found in the average kitchen, a pull through sharpener is perfect. not merely adequate, perfect. dude, i paid 2 - 25 for my knives. there are many low end knives like these that most home cooks will be very happy with. Even the 2 and 3 farbreware knives that i got 15 years ago hold a nice edge, take an edge easily and cut very well (though they are not super comfortable for extended chopping or slicing jobs. they'll leave blisters. but they do NOT require a steel, nor a stone. ever. ditto for my Ikea knives (a bit more comfortable on those long cutting jobs. the 40-60 knives many peeps have? pull through. unless it makes you feel better to use a steel and a stone, but it's not necessary. /soapbox
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Max Claessens
hi i am a knifemaker and i would like to mention a few things you should never hone an expensive japanese or single beveled knife these knives usually have a hardness greater than 60hcr and will chip if you try to hone them with a metal honing steel ( a great alternative is a leather strop with some polishing compund. Also if you are not going to use a whetstone i would not reccomend single beveled knives since you will not really notice a difference when sharpening them on a pull-trough.
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hi i am a knifemaker and i would like to mention a few things you should never hone an expensive japanese or single beveled knife these knives usually have a hardness greater than 60hcr and will chip if you try to hone them with a metal honing steel ( a great alternative is a leather strop with some polishing compund. Also if you are not going to use a whetstone i would not reccomend single beveled knives since you will not really notice a difference when sharpening them on a pull-trough.
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Jonatan Luna
I learned this recently and it's become a quick favorite. Use the base of a ceramic plate. Or any ceramic dish. The bottom is rough and extremely effective at grinding down metal. It's also cheap since you probably already have a ceramic dish in your kitchen. The best dish i've used is actually the bottom of the pot from my crockpot since it is so wide and flat. But I most often use a random plate for quick sharpening.
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I learned this recently and it's become a quick favorite. Use the base of a ceramic plate. Or any ceramic dish. The bottom is rough and extremely effective at grinding down metal. It's also cheap since you probably already have a ceramic dish in your kitchen. The best dish i've used is actually the bottom of the pot from my crockpot since it is so wide and flat. But I most often use a random plate for quick sharpening.
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masansr
Using whetstone is hard? Where I grew up, every kid knew how to use one, because it was the only option besides choping off your hand while you're sharpening a scythe. Obviously nowadays everyone uses those pull-through thingies and electric trimmers, but using a whetstone really isn't hard, it's just a bit useless.
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Using whetstone is hard? Where I grew up, every kid knew how to use one, because it was the only option besides choping off your hand while you're sharpening a scythe. Obviously nowadays everyone uses those pull-through thingies and electric trimmers, but using a whetstone really isn't hard, it's just a bit useless.
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Gerd0
I actually just bought a new knife yesterday it has some kind of pull through sharpener on the sleeve so it sharpens when you take it out. I'm sure it sucks because the knife wasn't particularly expensive and it sounds gimmicky, but it's more sharpening my knife than I've done before so I'll take it.
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I actually just bought a new knife yesterday it has some kind of pull through sharpener on the sleeve so it sharpens when you take it out. I'm sure it sucks because the knife wasn't particularly expensive and it sounds gimmicky, but it's more sharpening my knife than I've done before so I'll take it.
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Kenneth Monson
I have a basic pull through sharpener that is built out of two hardened washers, like 12. No doubt that the edge could be better via another method, but it is still very worthwhile and does in fact make food prep a lot more approachable. The hone is not a sharpener
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I have a basic pull through sharpener that is built out of two hardened washers, like 12. No doubt that the edge could be better via another method, but it is still very worthwhile and does in fact make food prep a lot more approachable. The hone is not a sharpener
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Karl Glenn
Whetstone because its so relaxing and therapeutic. I have about a dozen knives at home but I regularly just use and sharpen a couple of them. But after a really rough week I bust them all out and sharpen them all day long. Its almost like meditation or something.
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Whetstone because its so relaxing and therapeutic. I have about a dozen knives at home but I regularly just use and sharpen a couple of them. But after a really rough week I bust them all out and sharpen them all day long. Its almost like meditation or something.
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Mike R
Yup first thing any good cook will tell you is always have a sharp knife. You dont look that old to me. Reveal your age Lol but seriously on a different note, I dont shave with anything that has more than two blades. For me more blades does not equal better shave.
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Yup first thing any good cook will tell you is always have a sharp knife. You dont look that old to me. Reveal your age Lol but seriously on a different note, I dont shave with anything that has more than two blades. For me more blades does not equal better shave.
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Jeremy
I soak my whetstones in white wine starting at 8000 grit to get an extra fine edge. Then I lay water-soaked newspaper over the stone and pull it nice and flat, then use that to strop the blade. That unironically works by the way, the newspaper part anyways.
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I soak my whetstones in white wine starting at 8000 grit to get an extra fine edge. Then I lay water-soaked newspaper over the stone and pull it nice and flat, then use that to strop the blade. That unironically works by the way, the newspaper part anyways.
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Piyush Gupta
That Alton brown video messed me up to. I would only let some guy at my weekly farmers guy sharpen it. Now even though when I sharpen it, it's no where as good as the professional, it's still miles ahead of the dull knife I would put up with
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That Alton brown video messed me up to. I would only let some guy at my weekly farmers guy sharpen it. Now even though when I sharpen it, it's no where as good as the professional, it's still miles ahead of the dull knife I would put up with
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