Have you come across the terms sharpening and honing when discussing kitchen knives? Are they used interchangeably, or is there a difference? To maintain your knives' sharpness and longevity, it's crucial to understand both concepts, as each plays a distinct role.
A dull knife requires more effort to cut or chop, raising the risk of accidents. To keep your knives in peak condition, you should 1) invest in a high-quality knife, 2) purchase a reliable sharpener and honing rod, and 3) know when and how to hone and sharpen your knives.
The following information will clarify the difference between honing and sharpening.
What is Honing?
When you use a knife frequently, the blade’s edge, or bevel, can become misaligned or bent, even if you can't see it. This misalignment affects the knife’s performance. To fix this, a honing rod or honing steel is used to realign the blade edge.
It is recommended to hone kitchen knives regularly, ideally daily if used frequently. Proper honing can reduce the need for sharpening, as inconsistent honing can lead to dullness.
It's worth noting that sharpening removes tiny metal particles from the blade, which over time can wear down the knife. There are various honing rods available, including steel, ceramic, and diamond options, to help keep your knives properly aligned.
What is Sharpening?
Honing and sharpening are distinct processes, each important for maintaining your kitchen knives. While honing should be done frequently, sharpening is necessary periodically but should be done with care to avoid damaging the knife.
With regular honing, you may only need to sharpen your knives every two to three months. However, if your knives are used intensively, such as in a professional kitchen, more frequent sharpening may be required.
Process When Sharpening Your Knife
Step 1: Understand Your Knife
Before sharpening your knife, it's essential to gather some key information about it. Consider the following questions:
- Where along the blade is it dull?
- Is the blade double-beveled or single-beveled?
- What material is the blade made of: stainless steel, carbon steel, or another type?
Knowing these details will help you choose the most appropriate sharpening method for your knife.
Step 2: Prepare the Sharpening Stone
Soak your sharpening stone before use to prevent it from chipping or scratching the blade. This step is crucial for achieving optimal sharpening results. Soaking for at least 15 minutes is generally recommended to ensure the stone is properly prepared.
Step 3: Grip and Angle
With your dominant hand, place your thumb on the spine of the blade, your index finger on the heel, and wrap the remaining fingers around the handle. Use your other hand to apply pressure during sharpening. Position the knife at a 45-degree angle to the centerline of the stone, with the blade tilted at 15 degrees.
Step 4: Sharpen the Blade
Maintain the angle and move the blade back and forth, starting with the tip, applying pressure with your other hand.
Step 5: Check for Burrs
Inspect the back of the blade for burrs, which indicates that metal is being removed and the blade is being sharpened.
Step 6: Work in Sections
Sharpen the blade in sections from tip to heel, repeating steps 4 and 5 until burrs are present along the entire back edge.
Step 7-8: Remove Burrs
To remove burrs, turn the knife so it faces away from you, maintaining the 45-degree angle and 15-degree tilt. Lightly work the blade from tip to heel, checking frequently until all burrs are gone.
Step 9: Refine the Edge
For a finer edge, switch to a finer sharpening stone and repeat the sharpening process.
Are you sharpening your knives like a professional?
Proper care will ensure your knives serve you well for years to come.
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