A honing steel, relied on by many professional chefs and cooks, is a common tool for honing kitchen blades. Sharpening a knife is the process of removing metal from the blade of a knife to form a new sharp edge. Your thumb remains on the handle grip. A manual knife sharpener, also called a “pull through sharpener,” is the cheapest and easiest way to maintain your kitchen knives. For some, sharpening cutlery is too much hassle. Do this three to four times. How to Sharpen Your Knife with a Sharpening Rod. Sharpening stones have two sides with different grits. Instead, it “trues” the edge of a slightly dulled blade. Over time, and through ordinary use, the edge of a knife blade will curve over slightly or bend out of its original position. These fingers will naturally slide to help the area you're working on since most stones are not big enough to fit the whole knife. Now drag the blade downward along the steel. Next, push the blade across the whetstone several times before flipping the blade over and doing the same thing on the other side. You will need a double-sided (coarse and fine grit) synthetic sharpening stone. Be sure to follow instructions laid out in the manual carefully. Making it a quick, even motion will help. Then, hold the knife against the stone at a roughly 22 degree angle and use the fingers of your other hand to apply even pressure to the blade. To reform the edge of your knife blade, you'll need a tougher tool. It sounds crazy, but we've tried this ourselves. The good news is whetstones are relatively affordable. Here is how you can sharpen your serrated knives using a sharpening rod. But be aware that if things go badly, you might scrape and mangle the blade edge useless. Surprisingly, the bottom of a ceramic cup works as a blade sharpener in a pinch. Free Trial. You'll want to keep getting the stone wet as you work, so keep some water nearby. The process is much the same, with the added benefit of speed. These knives hold an edge for a long time. A honing rod, on the … This article has been viewed 109,300 times. Press the bottom of the knife’s blade (the thickest part) against the honing steel and, working at a 15-20 degree angle, pull the knife down and towards you. Make sure to angle the blade between 15 to 20 degrees --- in relation with the steel rod. More variety means you can get a better edge by slowly increasing the resistance. Keep the stone extra wet, and wipe the grit from the knife frequently with a damp towel. The surface of the rod is coarse, and scraping a blade across the rod (at the proper angle), on both sides nudges (hones) its edge back in place. But, don't stop there -- a good knife deserves careful maintenance, like sharpening and honing. Over time, the sharp cutting edge of a knife blade can turn to the side, making the blade seem dull. The company also sells a line of kitchen knives, under the same EdgeKeeper brand, with sleeves designed to "sharpen" their blades every time you use them. Swipe The Knife's Edge Along The Rod. The tip of the knife should point away from you. This can cause over sharpening (loss of too much metal), or result in an uneven edge. Sharpening is the practice of aggressively polishing a knife to reform its edge. Disclaimer time: I'm stating the obvious, but knives can hurt you. Slide the blade across the steel like you are cutting a thin slice off the steel. After a few weeks of use, new knives will become dull, forcing you to apply more pressure to make cuts. There should be a ring that's raised, and unglazed. A sharpening rod/steel; A filing tool; Steps Required. With fees ranging from $5 to $14 per item, it's reasonable too. Finally, repeat the process using the fine grit side of the stone. Close. Jamie's Home Cooking Skills qualification: How to sharpen knives. A proper knife will help you chop and mince like a pro. Instead of a whetstone, these products have both honing and sharpening slots. Place the blade near the handle of the sharpening rod at a 20-degree angle to the surface. The motion should move from the back edge of the knife to its tip. Always exercise extreme caution and be mindful when using these sharp implements -- for your sake and of those around you. Honing refers to the act of straightening a blade's existing edge. A steel is the shorthand term for a steel rod used to straighten knife edges. Jamie's Home Cooking Skills www.jamieshomecookingskills.com Black Friday 2020: The best deals still available at Amazon, Best Buy, Staples, Walmart and more, PS5 restock: Check inventory at Amazon, Walmart, Best Buy, Target and more for Cyber Monday weekend, Best Amazon Black Friday deals you can get now: $65 Echo Show 8, $60 Amazfit smartwatch, $29 Echo Dot and more, Discuss: How to keep your kitchen knives razor sharp. You will also need a honing steel, which is typically sold in the form of a lightly-grooved, magnetized iron rod. The smallest of paring knives can cause a big injury in a flash. Keep your knives feeling new and your fingers safe with this guide to sharpening and honing cutlery. Most likely they're honing, not sharpening their knives but it's helpful nonetheless. The knife should easily cut thin ribbons. wikiHow is where trusted research and expert knowledge come together. For tips on how to hone your knife blade after sharpening it, read on! Both of these materials can be found at your local hardware store. That means they should polish knife edges at the correct angle automatically. Your once-dull kitchen knife should now have a sharpened edge. Knives can be sharpened at home using a few basic tools. Joe will show you how to use it to maintain a sharp edge. Place it on a flat surface. Usually you can ask at the butcher counter, preferably during off peak hours. 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