9 KNIFE CARE TIPS WE LEARNED FROM A MASTER BLADESMITH - FOOD52
From food52.com Estimated Reading Time 8 mins
The best way to test your knife is with a piece of paper. If you're wondering whether you should sharpen your knives—which Bob suggests doing roughly three times a year—cutting through a piece of paper is the best way to find out if they really need to be.
If you've never sharpened a knife before, start with a paring knife. Bob recommends starting with an 8- to 10-inch plastic paring knife, which will be lighter and smaller and therefore easier to manage than a chefs knife.
It's almost impossible to do irreparable damage to your knife on a whetstone, even if you're a total novice. At one point, Bob did the unthinkable and sawed the blade of a beautiful, high-end knife back and forth directly across a whetstone stone so that the knife could barely cut at all.
Honing your knife is as important (if not more!) than sharpening. Just because a knife isn't cutting cleanly doesn't mean it isn't sharp; it might just be out of alignment, or the sharp edge is rolled over.
When sharpening, apply more pressure than you think you need. A lack of adequate applied pressure, Bob said, is one of the most common mistakes he sees in knife sharpening.
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