Dullness in the kitchen is easy to change. Cooking is pleasant and relaxing, especially when your tools are working properly. A kitchen knife is a tool that is used basically every time you cook and there is a large variety of them for different purposes. The one thing they have in common, though, is that they should always be in tip top shape, high-quality, and most importantly sharp.
To put it bluntly (pun intended), cooking is dull with a dull knife.
Even the best knife out there won’t stay sharp forever. However, a testament of a good knife is that you can sharpen it back to its former glory and it is easier to keep it so. The best way to increase the lifespan of a knife is regular maintenance, but the right kind of storage of your knives plays a big role as well. Storing knives in a proper knife block keeps their blade sharper for longer. A beautiful knife block made of ash wood is not only good for your knives but also makes for a great interior decoration element in the kitchen. Also, remember to handwash your knives, as the dishwasher might just be the main reason for your knives getting dull!
Many professionals sharpen their kitchen knives regularly, either before or after each use. This way the knife won’t get dull and the blade won’t start to get round. But how to sharpen a knife?? Just as there are many different kinds of knives, there are plenty of sharpening options.
Diamond sharpening stick is mainly used by professionals, but it also works well in your home’s kitchen. The stick is made of stainless steel and is coated with industrial diamonds. When using the diamond stick, you only need a few pulls on both sides of the blade. Place the blade in a 20-degree angle against the stick, apply very light pressure, make sure you are starting from the very end of the blade, and perform gentle pulls towards yourself.
With the two-sided whetstone, you can sharpen your knives in a traditional Japanese way. The whetstone has two sides; a coarser side to restore the blades’ original form, and a finer side to polish the blades’ edges. With the whetsone, there is also a rounding cutter to fix uneven surfaces and knife angle guides to keep the blades even and at the perfect angle when sharpening. The recommended sharpening angle for your knife is usually marked on the knife’s packaging. Remember to soak the whetstone in water for about 5 minutes prior to using it.
The most common sharpener found in a household kitchen might be the traditional knife sharpener. You are able to adjust the sharpening angle on the sharpener, so you can sharpen all of your knives and scissors in no time! Use either the coarse or fine sharpening rails, and adjust the angle from 14 – 24°, based on the knife that you are sharpening. The sharpener has a section to sharpen your scissors as well.
Whichever sharpening option you choose, always remember to clean and dry your knife properly.
