Over Christmas you may have had a few knives go blunt. With a Home Depot Money Saving Coupon from We Are Coupons you can save money on some new knives. You could always sharpen your current ones. Many tools work best when they are sharp. It is important to keep knives sharp to ensure that they can cut food with ease. Whether it's chopping vegetables on the run or cutting a perfect plate of fruit, a sharp knife is essential to any kitchen. Here are some tips to help you get the edge you need.
Sharpening knives is a relatively easy process. However, you'll want to make sure that you're using the right grit for the job. The grit should be fine enough that you can get an even, smooth edge. Generally, you'll need to make at least six passes to get the edge you want. This isn't difficult, but it does take some practice.
After you've chosen a sharpening stone, you need to position it at an angle that works well for your blade. If you're not certain what angle your knife needs, check the technical information that comes with the knife. You might need to make multiple passes, depending on the material of your blade.
For knives made from hard-tempered steels, it's best to use a hone. These are usually a diamond- or ceramic-shaped metal rod with grooves that re-align the edge of the knife. Honing makes the knife feel more sharp and improves its cutting ability. Honing can also be used on a dull knife to restore it to its former glory.
In addition to sharpening the knife, you should also make sure to clean and store it properly. If you don't want to invest in a hone, you can use a simple manual sharpener. They can be purchased in kitchen supply stores or online.
When you're done with your knife, wipe it thoroughly and put it in a utensil drawer. Don't leave it in a dishtowel, however, as this can rust. To ensure that the edge is sharp, you should pull it through a course slot of a sharpener several times.
A good knife will last for years if you care for it properly. The first time you try to sharpen it, you might not have a lot of success. Try to be patient and move slowly. As you become more comfortable with your technique, you'll be able to speed up the process.
During the initial stage of sharpening, you'll want to use medium pressure. Unless you're an experienced knife sharpener, you'll likely need to make half a dozen passes. Be sure to maintain the proper angle with each pass. Your goal is to touch the entire edge of the blade in each stroke. Use a red marker to check your progress.
Once you've gotten a few passes, you'll want to move onto the fine grit. To do this, you'll need a two-sided whetstone. One side should have a coarse grit. Pull the knife through the fine grit slot about one or two times. Repeat the process on the other side.
Afterward, you should rinse the honed edge in water. You'll find that the grit that was in the newspaper will have a sharpening effect on your knife.
