The sharpening knife is an ancient art favored by some but hated by many. One thing is certain, however, since nothing is more frustrating than a dull knife, at some point you will have to hone your knife. While you can do what most people do and assign the task to a professional knife sharpener, there are more modern and less costly solutions to buying an electric knife sharpener.
This way, you get a sharp, professional edge for only a fraction of the price. However, there are some people who still prefer to use old-fashioned kitchen knife sharpener tools such as wet steel or stone to sharpen knives, and we have some great tips for them today.
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When sharpening, use rapeseed oil as a substitute for traditional petroleum-based oils. In contrast to petroleum that is harmful to health and can get on the blade even if it is cleaned accurately, rapeseed oil does not pose a health risk. The corrosion factor is also significantly reduced when using rapeseed-based oil.
Use a marker to draw the edge of the knife, preferably black. Paint is removed during the sharpening process, so you can see progress visually better. This is a very effective trick to ensure that you sharpen the blade thoroughly and evenly along the edges.
Hold your knife at a 45-degree angle while sharpening. If you don’t have a lot of experience with multiple sharpening angles, 45 is the perfect way to hold your knife when you’re starting out. As always, make sure you sharpen both sides of the blade at the same angle.
Keep the edge of the blade away from you. This is a safety issue and an effective way to increase sharpening. You don’t want accidents to happen.