Knives don't get enough credit in the kitchen even though they're probably the item home cooks use most of all. Perhaps it's because a good set of knives can cost a pretty penny. While some may take umbrage with this, TheRecipesPK notes that investing in a proper set of knives is key. High-quality kitchen knives are durable and cut down on the amount of time and energy you spend peeling, slicing, carving, or chopping.
They're more effective at their job than any cheaper knife would be. Just like any other investment, you need to take care of the product to keep it in tip-top shape. With knives, this means sharpening and honing. The good news is good quality knives don't require much maintenance, and learning how to sharpen and hone correctly can easily lengthen the lifespan of your kitchen knives.
It's important to understand when your knives need sharpening and when they need honing. Simply put, sharpening removes material, while honing physically centers the edge of the knife via AllRecipes. Though that's the biggest difference between the two, there's still more you need to learn before you go out and purchase a sharpening stone. As AllRecipes explains, sharpening and honing are both practices that help keep a knife "sharp and effective.
Then there's sharpening, which actually removes dull material from the blade and results in a new, much sharper edge. Sharpening is usually only done after trying other knife maintenance options, meaning you've already honed the knife and it still feels and looks dull. Think of sharpening a knife like peeling off a strip of used tape on a lint roller: it's not sticky anymore, so in order to be able to use the roller again, you need to remove the used layer.
Sharpening is not something you do frequently. A clear-cut way to tell if your knife is dull is if you notice it's taking you twice as long to cut through ingredients, especially meats. Another way you can tell is by simply looking at and feeling it. If the knife blade feels soft dull or rounded, then it needs to be sharpened, per The Kitchn. Likewise, if you see that the knife has lost its "teeth," aka the sharper grooves embedded into the blade of the knife, it is most likely a sign that the blade is misaligned or bent, according to AllRecipes.
Apply pressure to the with your other hand, as you guide the blade across the stone from the heel to the tip. To maintain the beautifully sharpened blade you just worked so hard to get, you'll want to hone your blade after sharpening and after each use. Despite the name, it won't sharpen your knife — a "sharpening" steel is meant for honing. To use a honing or sharpening steel, start by holding it vertically with the tip placed on the counter.
Slide the blade down the rod at a degree angle, applying light pressure. Repeat this about half a dozen times, alternating sides. There are a number of "tests" out there that you can use to test the sharpness of your knife.
One of the simplest ones is known as the "paper test. If your knife fails to make a clean cut, it might be time to hone or sharpen. Honing vs Sharpening: What's the Difference? By Melanie Fincher October 06, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Pin FB Share. It is probably clear to you now that honing and sharpening are two different procedures and both have their own importance for kitchen knives.
Note that, it is also important to sharpen the knives from time to time, but at the same time, one needs to understand that over-sharpening can also ruin their quality. Experts reveal that if you hone your knives on a regular basis, you are only required to sharpen your knives once every two to three months. However, if you are using your knives heavily; like for professional culinary needs at your food business, the chances are you will need to sharpen them more often.
There are different methods to sharpen kitchen knives. Some people prefer to execute this task manually; however, professional chefs are more comfortable with electric sharpeners. In order to avoid ruining the blades of your knives, it is always important to sharpen them at the right angle. The most preferred choice is to sharpen them at 15 to 20 degrees. You can find our range of knife sharpeners and whetstones as well as more information here.
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