By MACROS | Published on November 4, 2017
Get rid of the gadgets – here’s how to master the art of getting your knives sharper than 4K HD with this easy-to-follow step by step guide.
Step 1
The goal of sharpening your blade is to remove enough material from metal so it tapers into the finest edge possible. Motorised sharpeners do a sound job, but a waterstone will yield a much sharper edge.
Step 2
Choose the grit of your waterstone. Lower grit stones take a lot in one go so go for a 700-2,000 grit if you’re looking to perk up your pet blade. Don’t leave the stone submerged or it risks breaking.
Step 3
Rest your stone in water (never use oil) for roughly five minutes then rest it on a non-slip base that’s very sturdy. You can even let a little of the stone’s mud build up on the wet surface of the knife edge, as it’ll act like an abrasive edge.
Step 4
Hold the blade at 20-25° to the stone with your dominant hand on the handle. Rest your index finger on the spine of the knife and direct pressure towards the base of the blade and place three fingers of your other hand along the top unsharpened edge.
Step 5
Drag it across the stone in an arching motion that starts at the base of the knife and ends at the tip. Maintain the same angle throughout. Do 10Â strokes on each side, wetting the stone at each side. Repeat as necessary keeping the strokes even on each side.
Step 6
There are several tests you can do to check your blade. It should be able to slice through paper, a rolled up magazine page (this one if you like), or glide through a soft tomato. If that doesn’t cut it then go back two steps and repeat. Mind those fingers.
– RELATED: 6 Steps To Preparing The Perfect Ribs –
Top Tips
Fewer calories
With a dull knife, the sinew and fat of some meat can be near-impossible to slice off without removing valuable lean meat at the same time.
Less wastage
Being able to pinpoint where your blade cuts will allow you to retain the maximum amount of edible parts from your vegetables and meats.
Safety
A blunt blade slips easily, putting your digits in danger. A sharp blade will sink straight and true into whatever you’re slicing.
Time saving
Sharp knives defeat hard-to-prep veg such as turnips or bell peppers. The faster you are in the kitchen, the more likely you’ll be to come back.
