Knife sharpening?!
Knife sharpening?
Is it better to sharpen you knife sharp end first(blade to blunt end) or the opposite(blunt end to blade)? I tend to sharpen my knives away from me blunt end to blade and it has been working for me just fine BUT watching chefs on the food channel they sharpen their blades sharp end first towards them. Is that really better? Does it really produce a sharper end on the cutting edge than the other way around?
Answers:
My husband has a tri-hone he uses it with a little bit of oil for lubrication. The tri hone consists of a coarse side, medium git and a fine side. He begins at the base (the hilt side) and runs it up to the tip when he's sharpening. I did this just last night because I was slicing steaks to repackage and freeze. It takes a couple of minutes but it's definitely worth it. However, I have to say, sometimes I get a scratch on the knife itself so he prefers that I don't do it!
i actually sharpen my knives bothways. Both work and work well for me. i assume you also have a steel.
key is a wet stone and a good steel. Go cheap on either one and you'llbe sharping your knives to often and damaging them in the long run.
<>Use a good diamond knife sharpener, they are usually pretty cheap. Then follow the directions in the package.