What's the use of a knife that doesn't cut? Yeah, for nothing! But that doesn't mean you should throw it in the trash.
With constant use it is more than natural that the knives lose their cut and the only way to bring them back to life is by sharpening.
And did you know that it is possible to sharpen knives at home? Yes, with some techniques you can solve this domestic problem yourself.
In today's post we brought you sure tips to learn how to sharpen knives. Check out:
How to sharpen knives: 3 homemade techniques
There are three very common and popular methods of sharpening a knife at home. But if they are not done correctly, the chances of you never recovering the knife cut are very high. So take note of the following tips and sharpen the right way:
How to sharpen knives with whetstone
The whetstone is one of the most used instruments for sharpening knives. Easily found in home appliance stores, this type of stone has a rougher side and a finer side to ensure complete sharpening.
The big secret here is knowing how to tilt the knife at the right angle. If the knife is lying too far or standing too far, the sharpening will not be adequate and the knife may even lose its cut over time.
Some models of knives bring in the package the correct angle for sharpening. You can also call the brand's customer service and ask if you no longer have the packaging.
But, in general, the knife's sharpening angle should be between 17º and 20º, almost lying on the stone.
It is worth remembering that the more angled the stone, the sharper the knife will become, however the wire will lose its cut faster. If the knife is at a greater angle, it will have less sharpening, but with a more durable cut.
After checking the correct angle of the knife, dip the whetstone into the water. The stone must be wet when sharpening to avoid the accumulation of particles on the knife edge.
Tilt the knife and start dragging it down the rough side. Make circular and back and forth movements until you notice burrs on the metal surface. However, some knives produce very small burrs, almost imperceptible to the naked eye. You will only notice it by running your finger gently over the wire.
Turn the knife to sharpen the other side. Then use the thinner side of the stone to remove burrs and ensure the wire finish.
Go alternating between the sides, repeating this process several times in a row. To find out if you have reached the ideal cut, test using a sheet of paper. If you cut, the knife is sharp.
Watch the video below for an illustrated step by step so you don't have any doubts about how to sharpen a knife using whetstone:
(embed) https://www.youtube.com/watch?v=WG4t5BwYU7E (/ embed)
How to sharpen knives with steel sharpeners
The steel sharpener, despite its name, does not serve to sharpen the knife, but only to maintain the cut. That is, it must be used to extend the life of the yarn.
The advantage of the steel sharpener is that it postpones the need for a new sharpening procedure, ensuring greater blade durability.
To use the steel sharpener is very simple. Hold the instrument with one hand, with the tip slightly more inclined upward than the handle.
With your other hand, hold the knife firmly and support it on the sharpener with the help of your thumb. Keep your finger on the blunt part of the knife, avoiding contact with the cutting part of the blade.
Try to keep the knife at the same angle to ensure a better result. As a reference, the recommended angle for the steel sharpener is 20º.
Start sharpening by sliding the knife over the instrument. Repeat the movement about 7 to 8 times. Then slide the knife on the opposite side by repeating the same number of passes.
How to sharpen knives using ceramic cup
Believe it or not, but it's also possible to sharpen knives using a ceramic cup, the kind you use to drink tea or coffee.
To do this, just turn it upside down. You will notice that the bottom of the cup is rougher and it is precisely in this rustic part of the cup that the knife will be sharpened.
Start by sliding the blade over the bottom of the cup at a 20º angle. Do this movement about 20 times and then turn the side of the knife to complete the sharpening.
Care when sharpening the knife at home
Regardless of the technique chosen to sharpen the knife, it is important that you take some safety measures both before and after sharpening.
- To test the cut of the blade do not use your fingers. Try cutting a sheet of paper or a tomato instead. These are the best ways to test the sharpness of the knife.
- Always keep knives in a protected place and out of the reach of children. Handle also with great care.
- Choose a clean, flat and well-lit surface to sharpen the knife.
How to keep the knife cut longer
Once the knife is sharp it is important that you know how to keep the cut longer. So pay attention to the tips below:
- Store your knives in a specific place to preserve the cut. It can be in a sheath or in a specific support for knives. This avoids the impact of the blade with other objects and the consequent wear of the wire. It is even worth using a piece of cardboard to wrap the knife.
- Also try to use surfaces that do not harm the cutting of the knife, such as wooden or plastic boards. Avoid glass, ceramic or stone boards.
- You do not need to sharpen the knife constantly. The time between one sharpening and the next will depend on how much the instrument is used, but, in general, it can be said that once a month is enough or whenever you notice the wire wear.
- A good test to check the blade's cutting power is using a tomato. Try to cut a thin slice of tomato. If you can do this without using force or pressure, the knife is still sharp, otherwise it means that the blade needs sharpening.
And then, ready to make your knives very sharp?
