Knife sharpening is a skill that every home cook should learn.
Hi I’m Chef Jason Hill. How many times have you picked up a knife so dull that you can’t even slice a tomato? Well today I’m going to show you a quick easy way to sharpen your knife, because using a sharp knife is not only easier but it’s a lot safer. There are many sharpening products out there, but I like to use a sharpening stone to bring back that edge to my knife. There are also several types of sharpening stones. I choose a water stone because they are smoother and they really put a fine edge on the blade. And what I do is I just put a little water on the stone, cover the stone. Before you want to start your sharpening you always want to set your stone on a wet paper towel or a towel. That keeps it from moving around when you sharpen.
Ok, once I’ve coated the stone with a little bit of water, I take my knife and I put the tip onto the stone and I’ve got about a 20-degree angle coming off the stone right here. And I run the knife all the way along the length of the stone, from the tip to the heel. Turn it over and the same process. And you may need to do this quite a few times depending on how dull your blade is.
And you may or you could do this about once a month depending on how much you use your knife. A knife steel is what really keeps your blade true and honed. Oh man, that’s sharp. I’ve seen these sharpening stones priced anywhere from 10 to over a hundred dollars. I think I paid for about 25 dollars for mine, and that was about five years ago. These are going to last a lifetime in your kitchen. So go ahead and practice this. It may take you a few times but once you get it down, you’ll be glad you did.