The primary job in caring for a knife is keeping
it sharp.
Sharpness is important because it makes cutting
easier and safer.
A dull knife compresses food instead of cutting
it and can slip unpredictably, causing an
injury.
You can test the sharpness of a knife by cutting
a sheet of paper.
A dull knife won't cut paper or will snag
partway through.
A sharp knife easily slices through a sheet
of paper.
Knives get dull from use especially if they
are used on a hard surface such as glass or
a dinner plate.
Always use your knife on a cutting board made
of either wood or plastic.
There are a variety of options for sharpening
a knife.
The traditional method is to use a wet stone
but this requires skill and practice to do
well.
The simplest, easiest, and lowest cost method
is to use a manual pull through sharpener.
These work well but they can not repair a
very dull or damaged knife edge.
A very dull or damaged knife edge requires
professional sharpening, skilled use of a
wet stone, or an electric sharpener.
Features to look for in an electric or manual
pull through sharpener are the abrasive material
used to grind the knife edge, and how well
the device holds the blade at the proper angle.
For manual pull through sharpeners, the comfort
and safety of the handle are also important.
Sharpeners use a variety of abrasive materials
- diamond, carbide, or ceramic.
Diamonde is the most durable and does the
best job of creating a smooth and sharp edge.
Be sure to use a sharpener that is designed
for the blade angle of your knife.
Manual sharpeners have one or more slots.
Multi-slot sharpeners have one slot for rough
sharpening and one slot for fine sharpening.
Some models have slots for both western and
Asian knife angles.
Follow the instructions that come with your
knife sharpener.
After some use, a metal knife will begin to
dull.
To quickly restore a sharp edge, a honing
steel is recommended.
The easiest way to use a honing steel is to
hold it vertically.
Start with the heel of the knife near the
top of the rod.
Position the blade at the proper angle.
A match book between the honing steel and
the blade will be close to the correct angle.
Move the blade down the honing steel while
pulling it towards you so the cutting edge
slides along the steel from heel to tip.
Alternate sides.
Do several firm strokes on each side and then
one or two light strokes.
Then wipe the blade to remove any metal filings.
When you finish using your knife, wash it
by hand and dry it promptly.
Do not leave a knife in the sink as this is
a safety hazard.
Never put a sharp knife in the dishwasher.
Store your knife in a sleeve or a knife block
to protect it between uses.
Following these guidelines will help maintain
the quality of your knife, enabling you to
cut and chop with ease, and create beautiful
and delicious dishes.
