Modular Kitchen - Baner: modern Kitchen by DECOR DREAMS

How to sharpen your kitchen knives?

Asha Bogenfuerst Asha Bogenfuerst
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Some say sharpening knives is an art that needs to be cultivated and practiced for many years. Well, maybe that's for when you want to achieve some kind of cult status as a knife sharpener, but if you just want a sharp knife, it shouldn't be too hard, don't worry we'll show you how. You will soon find that knife sharpening is a very practical skill to have and can save you lots of money too. 

The first and only thing you will need to sharpen a knife is a sharpening stone, which you can buy at most local hardware shops. Then you just need some patience and time to get it right. Here's a step-by-step guide to make your life easier. 

1. Test your knife

Modular Kitchen - Baner: modern Kitchen by DECOR DREAMS
DECOR DREAMS

Modular Kitchen—Baner

DECOR DREAMS

In order to know whether your first trial of knife sharpening has been effective, you need to have a point of comparison. Therefore, you need to test the edge of your knife before and after the sharpening process. You can test the knife by cutting any vegetable or fruit. 

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2. Prepare the sharpening stone

Apartment Project @Palm terrace drives by MAD DESIGN: scandinavian Kitchen by MAD DESIGN
MAD DESIGN

Apartment Project @Palm terrace drives by MAD DESIGN

MAD DESIGN

Before using it, the sharpening stone needs to be prepared so that it does not cause damage to your knife. First, you should put the sharpening stone under running water and then place it on a damp cloth for a minute or two. This will help to reduce friction which can heat up the knife and damage it. The damp towel also helps to keep the stone from moving when you're using it. 

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3. Get the right angle

The way and position in which you hold the knife and stone is very important and can help prevent nasty accidents from happening. Make sure to hold the knife with the blade facing the opposite direction from you. The heel of the knife should be against the upper left corner of the sharpening stone. Lastly, the blade should be tilted at about a 15-20% angle from the stone. 

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4. The sharpening process

It's best to watch a short video as well, but basically you need to pull the blade across the stone towards you while maintaining the 15-20% angle. To hold the knife and help you guide your movements, you can place your fingers on the flat side of the blade. 

5. Repeat

You will need to repeat the motions of the step above several times on each side of the knife. 

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6. Test the knife again

Finally, test the knife again by cutting the same vegetables or fruits you used in your first test to get a more accurate comparison. A knife that has been sharpened well should have no problem slicing the skin of a mango or tomato with minimal pressure and effort. 

We hope this idea book will help to make kitchen work and food preparation easier for you in the future. Be sure to practice! For more ideas like this, please refer to one-day DIY patio garden pond.

Do you have any other tips on how to sharpen knives?
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