How to sharpen kitchen knives with a whetstone
Are you still bothered about the blunt kitchen knife?
Are you still unhappy about not knowing how to sharpen the professional chef’s knife?
Are you still depressed about don’t know what sharpening tools to choose?
Then read this article. This article will not only tell you how to choose the sharpening tool, but also tell you the sharpening knife skills, and will use the GIF image to show you the sharpening skills. Follow it, you dont’t need to worry about blunt kitchen knives any more.
Among kitchen tools, knives are the most used things. Cooking is inseparable from the assistance of a knife. If you want to have a good knife, in addition to exercise, a sharp kitchen knife is essential. However, all tools become dull after being used for a period of time. Mastering the knife sharpening method will make you more effective in cooking.
How Many Types did Sharpening Tools Have?
Sharpening tools generally include three types: sharpening steel, knife sharpener, Whetstone.
The sharpening steel: The sharpening steel is made of mild steel,you can restore the sharpness of knife by pull knife on the knife steel.
Hand knife sharpener：It has a fixed "angle" grinding mouth,which is suitable for knife beginner.
Whetstone: Whetstone is suitable for all knives, it can be called universal sharpen tool . Generally it has 2 types: rough grinding and fine grinding.
Roughly grinding stone grind the blade and finely grinding stone grind the burr to make the blade sharper and smoother.
The sharpening steel and hand knife sharpener are only suitable for new knives, it can make the dulled blades quickly return to be sharp. They have a common disadvantage: they will damage knife to some degree. after a long time use of the sharpen steel will make the blade corner thicker and thicker. And the knife sharpener is prone to excessive grinding. All this will shorten knives’s life. So the best sharpen toos is Whetstone.of course,if you are not so professional in knife, you can choose hand knife sharpener which is friendly for knife beginners.
No matter what kind of sharpen tools to use, the sharpening skills are almost the same.
Taking the whetstone as an example, we’ll show you the sharpen steps in detail:
① Moisten the whetstone before sharpening to make whetstone absorb a certain amount of water as a lubricant. If the whetstone without a base, you can use a towel instead to fix it.
② First, start with rough grinding whetstone, hold the knife shank firmly in your right hand and press the blade with your left hand. Keep 15 angle between the blade and the whetstone, move diagonally. When knife begin to be sharp again,use finely whetstone instead to remove burrs with light force and make blade shaper.
Tips: It’s easy to feel tired with hand after a long time grinding ,especially for knives beginners,It is difficult to maintain a fixed angle.look here, we’ll tell you a method to feel less tired. That is : Hold the knife handle in your right hand, pinch the other side of the knife with your left index finger and thumb, and grind back and forth. For grindding meat and vegetable cutting tools, we generally keep 15 degreee angel. For thicker boning knife, we generally keep 30 degree angle.
③ Simple swinging knife. This last step is to straighten out the tiny burrs on the blade.Follow the direction of the blade and simply rub it on the grindstone. Leave an arc mark like following picture.
④ Use paper to test kitchen knives’s sharpness.
How to Choose Whetstone?
The whetstone is made from sandstone, and the grit number represents the particle thickness. The higher the grit number, the finer the particles. Generally low grit number is used for rough grinding. High grit number is used for fine grinding.
For household use of kitchen knives, we generally prepare a rough grinding stone with 300-600 grit and a fine grinding stone with 1000 or 2000 to meet the various needs of all kinds of sharpening Stone.
If you require extremely sharpness and mirror effect, you can use sharpening stone with 5000 grit, Even the whetstones of with 10,000 grit for further grinding.(Note that Letcase provides 6000/1000 double sided knife sharpener whetstone widely used for knives, scissors, hand tools, woodworking tools, carving tools, etc)
In a word
Main types of sharpening stone: 300 grit, 2000 grit, 1000 grit, 5000grit.
Household knife: nearly 300-600 grit rough whetstone and nearly 1000 or 2000 grit fine whetstone.
Extremely sharp: whetstone with 5000 or 10000 grit.
3 Sharpening Skills You Should Know
1. Sharpening knife diagonally
As shown in the picture, this kind of sharpening method can make the knives evenly touch the sharpening stone, and won’t leave grooves on the sharpening stone. So it will avoid damage the surface of the sharpening stone and avoid curling edge.
When sharpening the knife, the force should be small when pushing forward, and the force can be increased when pulling back. In this way, the newly sharpened blade can be prevented from being blunt due to being pushed forward forcefully. The number of pushes and pulls on both sides should be consistent.
2. Appropriate and fixed sharpening angle
If the angle between the knife and the whetstone is too large, it is easy to cause the knife marks on both sides to be thicker, so that it won’t be so long before the knife become dull again.
If the angle between the knife and the whetstone is too small, it will make the sides of the blade too thin, and make blade easier to curl and collapse.
The correct way to sharpen the knife is to hold the back of the knife with your right hand, and hold the blade with the thumb and index finger of your left hand. The method of holding the knife surface is wrong, because it can’t force evenly.
3. To ensure uniform pressure force on the blade