There is nothing more important than having knives in the kitchen. A kitchen is hardly a kitchen if it doesn't have knives. We always need to have a knife in the kitchen, or else we can't do anything at all. The only problem with knives though is that they get dull easily - and then you can't work with them. Instead of throwing them away though, you can sharpen the blades using these steps.
A honing steel, also called a sharpening steel, is one of the most common tools used for sharpening knives. It is also very useful for straightening the blade's edge, as it smoothes it out.
To start, hold the honing steel downwards using your left hand while holding the knife with your right hand. Place your left hand firmly on a cutting board and then place the knife across the steel with the part closest to the handle touching it.
Slowly incline the knife so that its cutting edge is touching the steel's shaft. The angle between the knife and the sharpening steel should at least be 22.5 degrees. Once you get this angle, keep pulling the knife towards you by sliding it along the sharpening steel.
Keep on doing this action for ten or fifteen more times before turning the knife to the other side to sharpen it.
Sharpening knives is a very easy task to do as long as you do it right. Remember to be very careful, as even dull knives can cut your hand.
Sharpening knives instead of throwing them away will save you hundreds of dollars a year. If you ask me, it's better to buy a good set of knives today (and spend a good amount of money) rather than buying cheap ones and then resort to throwing them away because they're no longer good after resharpening them a couple of times.
A honing steel, also called a sharpening steel, is one of the most common tools used for sharpening knives. It is also very useful for straightening the blade's edge, as it smoothes it out.
To start, hold the honing steel downwards using your left hand while holding the knife with your right hand. Place your left hand firmly on a cutting board and then place the knife across the steel with the part closest to the handle touching it.
Slowly incline the knife so that its cutting edge is touching the steel's shaft. The angle between the knife and the sharpening steel should at least be 22.5 degrees. Once you get this angle, keep pulling the knife towards you by sliding it along the sharpening steel.
Keep on doing this action for ten or fifteen more times before turning the knife to the other side to sharpen it.
Sharpening knives is a very easy task to do as long as you do it right. Remember to be very careful, as even dull knives can cut your hand.
Sharpening knives instead of throwing them away will save you hundreds of dollars a year. If you ask me, it's better to buy a good set of knives today (and spend a good amount of money) rather than buying cheap ones and then resort to throwing them away because they're no longer good after resharpening them a couple of times.
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