How to Sharpen French Knives
French knives, also known as cooks or chef's knives, are always in demand in the kitchen for different tasks. Due to their heavy usage, they are prone to dulling. A dull knife will have a rounded or burred blade and be less efficient to use. Professional chefs will hone their blades several times a day using a sharpening steel. However, a steel will only hone the edge of a blade and won't sharpen a dulled edge. Use a whetstone once a year to keep your knives in a sharp condition and maintain the blades in the meantime with a steel. Does this Spark an idea?
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Things You'll Need
- Clean damp cloth
- Large chopping board
- Ceramic whetstone
- Sharpening steel
- Paper towel
- Dish-washing soap
- Dishcloth
- Dish towel
- Knife block or magnetic storage strip
Instructions
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Put the damp cloth over the chopping board and place the whetstone on top with the coarse gritty side uppermost. Take the knife by the handle and hold it the edge against the stone point first. Try to angle the cutting edge of the knife against the stone at an angle of roughly 20 degrees. Steady the blade with your other hand.
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Slide the cutting edge of the blade forward over the stone, keeping the pressure as consistent as possible. Make sure that you cover the whole length of the blade and try to keep the angle of 20 degrees as constant as possible. Lift the knife away from the whetstone and repeat the stroke another 10 times, only ever moving the knife in one direction. Turn the knife over and whet the other side of the blade 10 times as well. If your whetstone also has a fine-grit surface, repeat the whole process on this surface as well.
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Rub the blade with a paper towel to remove any particles of metal. Take the sharpening steel and hold it at a downwards angle with the tip resting on the cloth-covered chopping board. Holding the handle of the steel in one hand and the handle of the knife in the other, run the blade against the sharpening steel. The knife should be moved downwards and diagonally against the steel. Hold the knife at such an angle that the entire cutting edge of the blade is in contact with the steel. Repeat 10 times. Turn the knife over and repeat the process on the other side.
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Wash the knife in warm soapy water and dry with a soft clean cloth. In order to preserve their sharp edge, knives should only be stored in knife blocks or on wall-mounted magnetic strips. Never store a knife in a drawer with other kitchen implements, as this can damage the edge. In a domestic kitchen, it should be sufficient to carry out the sharpening process once a year.
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Tips & Warnings
Allow plenty to time to sharpen your knives, as it requires concentration and consistency.
If you are using a type of whetstone other than ceramic, it may need to be prepared by soaking in water or adding oil beforehand. Prepare the stone according to the manufacturer's instructions before starting.
Take care to keep the angle consistent and the pressure even when sharpening your knife, otherwise you may cause an uneven edge on the blade.
Take care when sharpening knifes and always use a chopping board to avoid damaging work surfaces.
Watch out for the edges of the whetstone, which may catch your fingers.
References
Resources
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