Imagine the sharpest tool in your drawer, the one you rely on for chopping, dicing, and carving. Now, picture it losing its edge. It’s time for a honing or sharpening session. Understanding the difference between honing and sharpening is crucial. A dull knife not only hampers your cooking but can also be dangerous. Here’s what you need to know about honing and sharpening tools and how keeping your knives sharp can elevate your kitchen skills.
When and How Often to Sharpen Knives
The frequency of sharpening your knives depends on their material. According to Welsh, ceramic blades maintain their edge longer than stainless steel, while carbon steel is more straightforward to sharpen. She advises sharpening your knife when you notice a crunching sound while cutting, which indicates dullness. A properly sharpened knife should glide smoothly through any ingredient, regardless of its density or toughness.
Honing vs. Sharpening
Here’s the deal: the easiest way to keep your knives sharp is to hone them regularly. Honing, different from sharpening, involves using a honing steel or rod. This process, which you can do yourself, helps maintain your knives’ razor-sharp edge every time you use them. Griggs explains, “Consistent honing with a quality honing steel keeps the blade aligned and sharp.”
To hone your knife, hold both the honing steel and knife at the angles recommended by the manufacturer. Pull the knife along the rod toward the tip, then repeat on both sides of the blade. Griggs suggests testing the sharpness by slicing a piece of paper. “If the knife cuts through the paper easily, it’s adequately honed. If not, keep honing until you reach the desired sharpness.”
Welsh highlights the importance of honing in her classes, advising that you start with a sharp edge and maintain it with a honing steel. “Once you’re comfortable with honing, using a whetstone for occasional sharpening will be a breeze,” she says.
How to Use Honing Steel
- Position the Steel and Blade: Hold the honing steel upright with the knife’s sharp edge facing away from you. Tilt the knife at about a 20-degree angle while keeping it in contact with the steel.
- Hone One Side: Slide the knife blade from the handle towards the steel tip, ensuring the entire blade touches the steel as you move. This motion should be from the heel to the tip of the blade.
- Hone the Other Side: Place the blade’s heel near the steel handle, tilt the blade at the same 20-degree angle, and draw the sharp edge towards the tip. Again, move the blade from heel to tip. Repeat this process ten times on each side.
The Best Methods for Sharpening a Knife
While honing helps realign a blade’s edge, it won’t address chips or nicks. On the other hand, sharpening removes material from the blade to create a fresh edge. Griggs notes, “We always suggest primarily using honing steel or device to straighten and sharpen the blade without removing material. However, if you need to perform a more thorough sharpening, various sharpeners are available, each with pros and cons.”
Essential sharpening methods include honing rods, pull-through sharpeners, electric sharpeners, and whetstones. Welsh and Griggs, like many culinary experts, favor honing steels and whetstones. Hammer Stahl offers a sharpening system that combines both tools. Regardless of the device you choose, maintaining the correct angle for your knife blade is crucial for effective sharpening.
Using a Whetstone
Whetstones, also known as sharpening stones, are flat blocks made from aluminum oxide, ceramics, diamond-coated steel, or natural stone. Some whetstones have dual surfaces with different grit levels for initial sharpening and finishing. Before use, they should be soaked in water and kept wet during sharpening.
Welsh explains why whetstones are preferred: “Whetstone sharpeners provide greater control over the sharpening process.” Griggs adds, “A multi-grit whetstone combined with a honing rod or a leather strop for burr removal and polishing is one of the best ways to maintain your knives.” Whetstones offer versatility in sharpening at various angles and working with different types of steel, empowering you to master the art of knife sharpening with practice and patience.
How to Sharpen a Knife with a Whetstone
- Soak the whetstone in water until no bubbles are visible, which can take between 10 and 45 minutes.
- Place the whetstone on a damp towel with the coarse side facing up to prevent slipping.
- Now, for the fun part. Place the knife’s upper edge against the whetstone, tilting it at a 20-degree angle. Slide the blade from left to right across the stone, applying pressure with your free hand. Move the knife towards the top edge of the stone so that the lower part of the blade makes contact by the time you reach the right end. Repeat this process ten times on each side, and you’re ready. For the other side of the blade, start at the right end of the whetstone and tilt the blade in the opposite direction. Repeat this process ten times on each side.
Using an Electric Knife Sharpener
Electric knife sharpeners use powered abrasive wheels or discs to sharpen blades quickly. While they can be efficient, they may wear down your knife’s edge faster. Welsh notes, “Quality electric sharpeners can create a sharp edge but often remove more material from your knife.”
Griggs adds that electric sharpeners are usually faster, more convenient, and costly but less flexible with blade angles. “Many electric sharpeners are restrictive regarding blade angles, which can be a disadvantage for varied knife collections,” he explains. Additionally, some Damascus knife brands advise against using electric sharpeners.
Summary
Understanding honing and sharpening is essential to keep your knives in top shape. Honing realigns the blade’s edge while sharpening removes material to refresh it. Regular honing with steel maintains sharpness, whereas sharpening should be done as needed. Methods include using whetstones for precise control or electric sharpeners for quick results, though they may wear the blade faster. By understanding the process and choosing the right tool, you can confidently maintain a sharp, practical knife.
