Blade Sharpening

1. A dull knife is dangerous to use. It requires you to apply more pressure while chopping, risking kitchen accidents inducing damage to yourself. Blade sharpening tools available in the market are highly effective and give you no excuse to continue working with a dull knife. You can sharpen your knives using manual/electric sharpeners or with whetstone displaying your sharpening skills. It requires little practice, saves time and money on getting blade sharpening done professionally. Before you learn to use any blade sharpener tool accurately, do a paper-knife sharpening test. Take a piece of paper (newspaper folded in half or a single sheet of computer paper). Hold it steadily up in the air with one hand and

2. run down the knife to cut through it with the other. If your knife does not cut through the paper, it's time for knife sharpening. #1 When your knife is entirely blunt, use the 'coarse' setting on your manual blade sharpening tool. Most manual blade sharpeners have two settings - 'Coarse' and 'Fine.' The coarse-setting removes steel from the blade and resharpens the edge, while the fine-setting maintains your knife in daily use. #2 Insert the knife into the manual sharpener at the base and pull it to its tip 3-to-6 times. Apply gentle force to push the blade down while pulling it through the course slot toward your body. It is accurate if you hear an audible grinding sound while pulling the knife. Repeat the action three times for a mildly sharp knife and six times for a dull blade.

3. #3 Follow the curve of the knife as you pull it through. Never pull your knife straight during blade sharpening. Instead, each time follow the knife's curve, sharpen it, ensuring the handle comes up and higher at the end than at the start. If you do not hear the grinding noise or feel the blade's resistance, then you are doing it inaccurately. #4 your blade sharpening. Move the blade through fine-setting 1-to-2 times to finish Switch to fine-setting and pull the blade through it 1-to-2 times to give it a few finishing touches refining its edge. Avoid using much force in this setting as you won't hear grinding sounds as loud as the coarse-setting. #5 Rise the knife, dry it with a lint-free towel, and return it to its knife block. Rise the sharpened knife with warm soapy water to get rid of all steel remnants before using. Wipe it down dry with a sponge or lint- free towel to prevent rusting and store them in a knife block or a defined storage space. Conclusion Blade sharpening activity is incomplete till you maintain your knife properly. Then, depending upon the use of knives daily, sharpen it by pulling through the fine-setting once every two hours of use. Use an electric blade sharpener if you have expensive knives, but take

4. professional knife sharpeners if you do not feel confident doing it yourself. Source: https://tristateknifegrinding.wordpress.com/2021/11/02 /how-to-use-blade-sharpener-accurately/