Keeping a sharp knife sharp?!
Keeping a sharp knife sharp?
for Christmas last year my fiance was bought a really sharp, good quality knife from my father.
This knife is stainless steel and at the moment very sharp. But as with all knives, at some point it's going to go dull. We would like to prevent this, with a nifty way of keeping the knife sharp.
Has anyone got a good tip on how to maintain the knifes sharpness?
Answers:
To keep a knife sharper for longer onlly use it on plastic or wooden chopping boards. Glass or perspex will blunt the knifes edge quicker.
A good quality sharpening stone or steel will help to maintain the knifes edge but only attemp to sharpen it yourself if you know you can or have before or you will ruin the knife. Best advice is get it sharpened professionally about once a month.
yes. my dad finds a good rock from outdoors and sharpens it on that!
If it's a good quality knife, then you want to either buy a knife sharpener, or a stone. Not a stone in your back yard, I mean a sharpening stone. You can buy them in stores like Williams Sonoma and they are about $60.
I watched Bear Grylls i think it is last night and he used sand and wood and something like that! hope this helped!
- A steel is a good everyday sharpner. Quick, clean and easy.
- A 'stone' gives a much better edge to the knife, but requires a bit of skill, and can take a few minutes.
Once a year you should take it back to a knife shop and have it professionally sharpened.
good knife sharpeners are easy to buy (Argos should have some) + one tip - use a little oil when you sharpen it and then wash it after use + two tip - do not try and over sharpen or continually try to sharpen it or you will (literally) wear the blade away - so sharpen, test, sharpen, test and then leave.
Well, a knife sharpener or stone would be a good idea,
DO NOT leave a knife in hot water that what make them go blunt, once you have finished with it wipe it (making sure it is clean)
good luck
A good quality sharpening steel is essential and use it little and often to keep the knife sharp. If you watch butchers they will give it just a few swipes each time they use it. After a time it needs to be re-ground and you can use a sharpening stone for this but the angle is crucial - better to have it done professionally.
i often find being a chef myself either a marble steel or a chinese sharpening stone if poss made from clay works wonders for keepinf knives sharp
I have a knife sharpener at home but once a year I'll bring my good knives and get them sharpened professionally. If you're not near a knife shop do like me and bring it into your local butcher.
Hi from any good hard ware store you will be able to buy a knife sharpener.
Sharpen it with a rock or something