| Sharpening a knife might seem fairly easy for | | | | sharpen your knife with long and slow |
| most people. The truth is: if you are using the | | | | movements on your stone completely covering |
| wrong tools with the wrong technique, you might | | | | the length of the edge, while alternating sides |
| end up damaging your knives in the long run. While | | | | after each movement. Use a ribbon or a piece of |
| it may not be "that" hard to accomplish, the task | | | | paper to check the sharpness of your knife. |
| has to be done the right way. | | | | The Sharpening Steel: |
| In this tutorial, you will learn which tools are the | | | | Unlike the water stone, the sharpening steel |
| best for this matter and the correct way to | | | | doesn't need to be immersed in water before |
| utilize them. If you are the kind of person who | | | | use, and it does not get messy. I prefer this one |
| enjoy the pleasures of cooking, who possess an | | | | as it is simpler to use, and safer for your blades. |
| expensive collection of knives, and doesn't want | | | | (The water stone tends to erode a knife faster.) |
| his/her cutlery to be covered with ugly scratches | | | | Simply hold the sharpening steel pointing down and |
| or chips, then this tutorial is for you. | | | | with the other hand, hold the blade cross ways |
| Which tools to use? | | | | against the steel (with the edge touching it) with a |
| First of all, avoid all the tools designed to "make | | | | small angle. You will make slow movements pulling |
| your life easier" and all the low quality sharpening | | | | the blade towards you, rubbing the edge from to |
| devices. The tools I will show you are as fast as | | | | its start to its tip. Alternate each side of the knife |
| any other and will keep your cutlery in good | | | | after each movement. Repeat the process until |
| shape if used correctly. | | | | the blade is sharp enough. |
| The water stone: | | | | Conclusion: I personally use the sharpening steel, |
| There are many kinds and sizes of stones | | | | as it does not require as much precautions as the |
| available. The best way to make sure that you | | | | water stone, doesn't get messy and tends to |
| buy the right stone for your knife is to ask the | | | | treat your cutlery more nicely. It is a personal |
| seller and to bring your knife with you when | | | | choice thought, you may want to experiment |
| purchasing. Once you have your stone, the first | | | | both to find the one that suits you prefer. If you |
| thing to do is to soak it for 10 to 20 minutes in | | | | treat your knives with respect, if you always dry |
| water before use. Soaking time varies from stone | | | | them out immediately after washing, if you |
| to stone, you will need to refer to its instructions. | | | | always sharpen them slowly and carefully, and if |
| You know when your stone is ready when water | | | | you use the right knife for the right piece of food |
| remains standing on the surface. | | | | you are cutting, then a good cutlery should last |
| When the stone is ready, place it on a surface | | | | over 25 years. |
| that won't be damaged by water or dirt. Then, | | | | I hope this tutorial was interesting, and above all, |
| with an angle of more or less 15 degrees ( | | | | helpful. Have fun with your culinary creations, and |
| depending on the edge of your knife: for a | | | | remember to sharpen your knives often, because |
| sharper knife use a smaller angle. But remember: | | | | a sharp knife is safer for your finger tips... |
| a sharper edge means a more fragile knife), | | | | |