How to Sharpen Wusthof Chef Knives
Wüsthof knife blades are made from one solid piece of precision forged steel. They are known as being sharp, effective knives used by many professional cooks. The edges are honed by hand before being sold. Maintain these expensive knives by keeping them honed and sharpened. Wüsthof sells a whetstone that can be used for sharpening its line of chef knives. Other whetstones should work equally well. Does this Spark an idea?
Instructions
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1
Place the whetstone in water for five minutes.
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2
Place the whetstone on a towel or some other nonslip surface. The stone will have one side with a coarse grit, and the other side with a fine grit. Turn the coarse side up.
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3
Start with one side of the blade. Hold the blade at an angle of about 10 to 15 degrees (the angle from two o'clock to three o'clock). Move the blade from the tip, to the middle, and finish at the end. Apply a small amount of pressure as the blade moves over the whetstone.
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4
Keep the whetstone wet by pouring a little water over it between swipes of the blade. The whetstone releases small particles as the blade goes over it. Those particles combine with water to aid in the sharpening process.
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5
A small burr will form at the end of the knife after several swipes of the blade. When you are through sharpening this side of the blade, place the burr over the whetstone and pull the blade at an angle over it. That should dislodge the burr from the blade.
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6
Turn the blade over. Repeat steps 3 to 5 on this side of the blade.
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7
Turn the whetstone over to use the side with fine grit and repeat steps 3 to 5 on both sides of the blade.
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8
Rinse off the stone and clean your knife with hot water. If it is not sufficiently sharp, repeat the process.
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