I’ve been struggling to sharpen knives for many years now and just can’t seem to get it right. I understand the principal, but can’t put it into practice (i’m possibly over-thinking it). I’ve tried searching the internet for help, but it’s often overly complicated, involves hideously expensive kit or just contradicts what I’ve just read else-ware!
Can anyone please suggest a good idiots guide, affordable kit or similar which won’t cost the earth, but will keep my knives sharp? Thanks.
All you need is a basic steel. Put the heel of the knife at the handle end of the steel with the blade facing he handle. Angle the knife do it is about 20 degrees to the steel. Smoothly pull the knife up the steel moving the blade along the steel as you go.
As you’ve found there are literally hundreds of methods and tools on the web. I have found the above to work very well for me.
I’ve found that a fine stone and oil works well for “outdoor” stuff (work knives, camping etc)
As they get a bit of hammer and need more work.
For kitchen knives, a quick swipe on a good quality steel before each use keeps them in perfect condition (had the same knives in the kitchen for 15 years.)
Get a sharpening widged from the supermarket for a tenner. Sure, it won’t end up sharp enough for shaving with or slicing the very molecules of the air, but it’ll be good for chopping onions and will take you 2 seconds.
I can’t hand sharpen worth a toffee, so I bought one of these sharpeners.
Admittedly (shock horror gasp) they can give a slightly serrated edge if used too harshly (which in my book turns one’s knife into a saw), but I’ve used ours on all our knives for over 5 years know I think and still love it.
Edit: A quick stroke or two through the sharpener when you notice you’ve lost that very ripe tomato skin cutting razor’s edge, and you’re good to go.
A steel will not sharpen a blunt knife. End of. Once its blunt it needs to be sharpened.
A steel will remove burrs and tidy up an uneven blade edge, and should be used between sharpenings.
I use a minosharp water sharpener which does the job well enough for me.
Interested in the Dishwasher comment. Why is that then?
Sharp knife bouncing around under a high pressure spray and sawing through plastic trays.
Deteriorating the quality of the handle.
Drips of water left too long on a blade will stain it.
Forget it´s in the cutlery section and grab a handful of sharp knife.
May explode…
Global also have widgets you can buy to ensure the knife is sharpened to the ideal angle, if you are struggling then they could be a big help.
The widget and stone set is pricey but great for taking the skill out of honing a razor sharp edge. We only need to do ours every 18 months or so, hence any ‘technique’ is lost between intervals.
With practise a pen-knife, sheath knife or kitchen knife can be sharp enough to shave the hairs from your arm, but still retain an edge.
Frequent stropping keeps the edge straight. No need for frequent re-grinding.
In most cases, ‘Push’ the edge of the blade whilst using emery/stone. ‘Drag’ the edge of blade whilst stropping,
Tools:
Various grades of Emery paper (a stone is optional, but not necessary)
A leather belt for stropping (or even a sheet of paper)
A Steel (or just the edge of a car window glass)
Lots of reasons why not to use in a dishwasher. Most damaging I can think is the very aggressive soap and water jets which will erode the very fine tip of the blade and blunt it very quickly. Just look at how clean a dishwasher gets a tea stained stainless teapot and think what it is doing to that very thin sharp point.
* my parents Chantry was used in domestically for 20 years, then commercially for a decade and was still sharpening knives, albeit not optimally with the original steels. It is now 43 years old and still doing a good job.
There’s a huge difference between using a sharp knife with a consistent edge and using a blunt knife (for anything: cooking, gardening, log splitting, DIY, shaving etc.). It’s not always about the *cost* of the blade. I once used a friend’s extremely blunt, but fairly expensive, Global knives, awful.
* my parents Chantry was used in domestically for 20 years, then commercially for a decade and was still sharpening knives, albeit not optimally with the original steels. It is now 43 years old and still doing a good job.
I’ve already recommended it! Not cheap for sure, but as Mr Royce (or was it Miss Rolls?) once said, quality is remembered long after price is forgotten.
Don’t you rolly eyes at me, I’m being paid to argue but can’t start shaving or making a coffee in the office can I never mind start sharpening a knife!