For most people, sharpening a knife may seem easy. You might damage your knives if you use the wrong tools and the wrong techniques. Although it is not difficult, you must do the job right. This tutorial will show you which tools are best for the job and how to use them. This tutorial is perfect for those who love to cook and have a large collection of knives.
What tools should we use?
Avoid all tools that are designed to make your life easier and low-quality sharpening devices. If used correctly, the tools we'll show you are just as fast as any others and will maintain your cutlery in great shape. You can also buy these knife sharpeners for your knives visit barnco.com.au/product-category/processing-essentials/knives-sharpening/sharpening-steels/.
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Sharpening Steel:
The sharpening iron does not need to be immersed into the water prior to use. This one is easier to use and safer for your knives. Hold the sharpening iron with one hand and the blade with the other. The edge should touch the steel with one hand. After each movement, alternate sides of the knife. Continue this process until you have a sharp blade.
The Waterstone:
There are many sizes and types of stones. Ask the seller for the best advice and bring your knife along to ensure you get the right stone. After you have purchased your stone, soak it in water for between 10 and 20 minutes before using it. The soak time will vary from one stone to another, so make sure to read the instructions. For a more precise edge, use a smaller angle. Keep in mind that a sharper knife will be more fragile.