Often a good set of knives also includes a sharpener; however, it is rarely accompanied by instructions for use. However, with proper and frequent use, a sharpener will allow you to keep your knives sharp for an extended period of time.
Steps
Step 1. Remember that a sharpener cannot sharpen a dull edge knife
This type of tool is used for regular maintenance, and therefore to keep the blade sharp. If the edge of your knives should be dull, scored, or visibly nicked, take them to a professional so they can restore it.
Step 2. Hold the steel firmly in one hand, or hold it pressed against a solid surface
For safety reasons, the best method is to hold the steel vertically, with the tip pressed against a cutting board.
Step 3. Place the part of the blade closest to the handle of the knife on the steel as if you want to cut it
Place the knife blade at a 22 degree angle (ideally). This is the standard angle, although you can use a less pronounced angle for a sharper blade, or a more pronounced angle for a longer lasting edge
Step 4. Slide the knife blade along the steel, as if you were thinning a wooden stick
Pull the knife towards you, sliding it downwards at the same time, ending the movement with the tip of the knife at the bottom of the steel. Keep the angle of the blade constant as you slide it, and pull it towards you in a gradual motion to achieve an even edge, from the base of the blade to the tip.
Step 5. Repeat the process with the other side of the blade to sharpen that too
Step 6. Repeat this process 3 to 6 times for each side
Check the sharpness and repeat if necessary. The actual amount of steps required will be determined based on the quality, hardness and condition of the blade.
Step 7. Clean the blade with a cloth or paper towels
This step is important, and serves to prevent any metal residue generated by sharpening from ending up in your next recipe.
Advice
- Wash your knives immediately after use, and dry them immediately. Acidic or salt-rich foods can damage the blade, especially the thin and delicate edge. Wash your knives by hand, even if they are dishwasher safe, to prevent the blade from hitting other utensils and being damaged.
- Store your knives so that the blades don't hit other metal objects (other knives, for example). The knife holders perform very well for this purpose.
- Make sure you have a sharpener long enough for the blades you need to sharpen. A 30 cm blade, for example, cannot be easily sharpened with a 20 inch sharpener. * Only use metal sharpeners. Those that include ceramic or diamond particles, while easy to find, rewire the blade rather than revive it, and then remove the steel from the blade with each pass, reducing its life.
- Revives the edge of the blade before each use, or after each wash.
- Only cuts on wooden or plastic surfaces. Those in stone, glass or ceramic are found in many kitchens, and you may be tempted to use them, but they will ruin the cutting edge very quickly.
- Speed is not of the essence. Make slow movements until you are sure you can hold the blade at the correct angle and cover the entire length of the blade in one motion.
- Reviving the edge of a blade is a different procedure than sharpening it; consists in gently returning the blade to the correct position. Sharpening, on the other hand, removes some of the metal from the blade, creating a new edge.
- Some professionals recommend making several consecutive passes on the same side of the blade, or different positions in which to hold the steel. Feel free to experiment with different techniques. They will all be effective, as long as you pay equal attention to both sides of the blade and take care to maintain a constant slope between the blade and the steel.
- If the knives lose their edge (which happens to everyone, even if they are impeccably maintained), have them sharpened. There are sharpening systems that can be done personally, but a professional service will most likely be the best choice.
Warnings
- Hold the steel with your hand well away from the surface in contact with the blade. Most sharpeners have a guard on top of the handle. Avoid keeping your hand or fingers on the outside of the guard.
- As always, when handling sharp objects, using sufficient safety precautions allows you to prevent possible accidents.
- Do not attempt to revive the wire on the serrated blades.
