6 ways to keep your kitchen knives sharp

Every kitchen needs a good knife that can chop, cut, dice and chop anything at any time. The kitchen can be a meditative or therapeutic outlet for some, but for most people who live hectic and busy lives, spending too much time in the kitchen would take time away from their actual work. Therefore, efficiency in the kitchen is imperative for them. New kitchen knives become dull after a few weeks of use and their sharpness can be restored with a few taps on the sharpening rod. Knives that have been thrown away for a while due to dull edges can also be repaired with a sharpening stone. Likewise, here are 6 ways to treat your knives with the care they deserve.

A honing rod helps realign the metal on the knife without scraping a large chunk of metal from the blade. A honing rod is a cylindrical metal stick also known as a honing rod. How is it used? You hold the sharpening steel in your non-dominant hand and with your knife in the dominant hand set at a 20 degree angle, you move the edge of the knife from heel to tip along the length of the shank. As you do this, make sure the movement of the knife is away from your body and repeat on the other side of the knife blade as well. The passage of a knife through the top and bottom of the rod is called a revolution. You need to do six to eight turns before using your knife.

2. Whetstone

A whetstone is called the whetstone and it comes with 2 sides. One side of the whetstone is rougher and the other side is finer. For an extremely dull knife, their edges have to be corroded a little so that a new edge can be found on the steel. The stone is moistened with water, then the knife is tilted 45-60 degrees to the surface of the stone, then in one heel-to-toe motion moved across it and away from the body. This is done on the rough side of the stone first to create burrs on both sides of the steel. Then the finer side of the stone is used in the same technique to smooth out the burrs and give the knife a sharper, reformed edge.

3. Cut on suitable surfaces

In the world of fancy cutting boards, it’s important to decipher which cutting board is right for your knives. Marble, steel, and glass cutting boards, while aesthetically pleasing, actually damage the edges of your knives. Wooden cutting boards and, nowadays, plastic cutting boards are the only cutting surfaces your knives should be plying their trade on.

4. Wash your knives by hand

Short on time, most people just put their knives in the dishwasher to do away with the hassle. But the high temperatures and abrasive chemicals inside the dishwasher can damage your knife’s steel. You will be better served by simply washing the knife by hand with a sponge over the sink, which will only take a minute.

5. Store them in a safe place

Don’t just throw your cutlery and knife sets in a lonely drawer. Your knives deserve proper care and move around in the kitchen drawer, they might lose their shape quite frequently from slamming together with other metal objects. Keep your knives in a dedicated holder or in a kitchen drawer of their own. If possible, invest in a protective cover for the knife, so you don’t accidentally cut yourself while frantically looking for items in the drawer.

6. Technique, technique, technique

There is no need to rush when it comes to kitchen knives. A beautiful set of kitchen knives can last a lifetime with proper care and attention. What is more important is the technique with which you hone or hone the edges of your knife. Start slow and understand the knife movement you are trying to achieve. Once you understand the movement, try to perfect it. Trial and error is how you end up with sharp knives that can cut through paper like butter.

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