How to Sharpen a Chef Knife?
One of the most important aspects of cooking, starting to cook and preparing well, is having a sharp knife. For example, a chef never uses his knife with disdain, and he takes care of it.
You ask why?
Because the beginning of almost everything is cutting in the kitchen, you cut fruit, vegetables, bread, you cut and cut. However, knives are a bit coy. They require attention and love. He remains blind. Trips.
You have to nurture his vestigial spots, organize them, and bring them back into that naive state. But how? How can you sharpen your cheap chef knife professionally at home?
We will answer.
Things to consider before sharpening a knife:
The first important point for sharpening knives is that the knife in your hand has steel suitable for sharpening. You can use a hand knife to sharpen knives, but you are more likely to injure yourself. Other sharpening machines that look like sharpeners and place your knife at different points will not achieve the desired result.
If the thickness of the sharpening edge, or the blade of the blade, is too thick, the edge thickness must be thinned to between 0.4 and 0.6 mm. You should avoid changing the blade's original angle at this stage for the knife not to burn during sharpening if the sharpening is done with a grinder.
It would be best if you used plenty of cooling water or water sharpening machines. Overheating changes the structure of the steel and reduces corrosion resistance. The hardness of the blade and can cause your blade to lose its edge holding ability.
The type of edge used to sharpen the blade affects its sharpness and durability. The applied angle should be between 30-40°. It will help if you do sharpening with great care and attention. It should be applied flawlessly from the bottom to the tip, with fine wire burrs forming on the blade's edge.
To finish the sharpening job, you should remove this fine wire/burr formed on the edges with cloth paddles, masat or grinding wheels. If the burr formed on the edge is not carefully removed to improve edge sharpness, it can significantly impair your blade's cutting sharpness and blunting resistance.
Experienced and professional people
Skilled, experienced and professional people should do knife sharpening. The blade surface should have a straight cut line. A jagged or split edge can cause the blade to break. Blades should not be exposed to highly corrosive substances such as heavy cleaners or saltwater for too long. Corrosion can cause breaks in your blade.
Suggested Side Angles and Dimensions
- Slicing blades: 30°
- Meat deboning blades: 40 °
- Mouth Thickness: 0.4-0.6 mm
- Mouth length: 2.5 mm
How to sharpen a chef knife?
We usually use knife blade sharpening tools or masat with ease. These sharpening tools are effortless and safe to use. Sharpening with tables requires a particular experience.
The point to be considered while machining is to hold the blade's cutting edge between 15°-20° with the blade. And pull it from the bottom to the tip with the weight of your blade without pressing it. Your Masat usage habit will become perfect as you gain experience, and you will get better results every time you try.
How to sharpen the knife using the whetstone?
Therefore, the essential tool you will need will be a whetstone, that is, a whetstone. You can buy sharpening stones at a very affordable price, don't be intimidated.
Then it would be best if you learned how to use a whetstone. It will be the main sharpening tool you should choose in order not to injure yourself.
The steps you need to follow are simple:
- Before sharpening your knife, soak the whetstone in water for about 30 minutes.
- After removing your whetstone from the water, put a cloth under it. This cloth will help keep the sharpening stone stable.
- Pour some water on your whetstone. Hold your knife over the stone at an angle of about 20 degrees. Then, move your knife from front to back.
- Use your fingertips to feel the sharpening of your knife but be very careful. When you finish one side of the blade, switch to the other side.
- Continue processing until your knife is sharp. Take a fruit or a thick-skinned food with you and cut it when you want to try it. Continue until desired sharpness.
- Before removing the whetstone, rinse it one last time and make sure it is dry.
- Carry out the sharpening process once a week, so you will shorten your sharpening time and always use your knives sharp.
However, another situation is when sharpening a blade that has thickened or has not been sharpened for a long time. To reach the sharpness of the first day, you must open the knife's mouth again and do sharpening correctly. It is recommended to use knife sharpening machines at this stage.
However, people who are not experts in sharpening can damage the sharpening edge. Therefore, an experienced or professional person is essential for this task.
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