How to Sharpen a Knife with a Stone


Posted March 29, 2022 by dawsonevans0013

Kohe has a large selection of kitchen knives, peelers, and other essentials to ensure that everything you produce is a work of art.

 
Kohe has a large selection of kitchen knives, peelers, and other essentials to ensure that everything you produce is a work of art. You have the opportunity to produce a masterpiece every time you enter the kitchen. Opportunities to create something exceptional for the people you care about. Fortunately, you can easily shape your enthusiasm and ideas with a wide choice of culinary instruments and appliances from Kohe.
When you choose Kohe Knives, you're choosing sharpness, and sharpening knives is just as vital as cleaning them, and with the appropriate processes, it can be done fast and precisely.
Knife sharpening is a skill that might be considered an art. It's also an easy technique to replace your dull blade. Sharpening stones, or whetstones, are made of natural or synthetic materials and can be used dry, with oil, or with water. Once you've chosen a stone, simply massage it with your dull blades until they're sharp again. If you used an even hand, your knives will feel brand new!
Here is how you can do it.
Step 1: Soak the stone in water.
Soak the sharpening stone for a few minutes in a bowl of hot water.

Tip: Oil stones are difficult to handle appropriately, even for pros in the kitchen. So use hot water for sharpening process.

Step 2: Set the stone in place
Take the stone out of the water and set it on a towel on a firm surface. Make sure the rough (coarse) side is facing up.

Step 3: Take a hold of the knife.
Hold a chef's knife semi-parallel to the stone at a 30-degree angle with one hand on the handle and the other on the top section of the blade when sharpening it.

Step 4: Draw a line along the stone.
Draw the blade sideways along the stone while pushing the blade toward you, starting with the heel of the knife. The point of contact should travel from the heel to the tip. When working with this rougher side of the stone, use moderate pressure.

Tip:To keep the angle, keep your fingertips on the blade's top edge.

Step 5: Stick to the pattern
Rep the following motions in the following order: 10 strokes on each side, then 5 strokes on each side, then 3 strokes on each side, then 6 single strokes alternating between right and left. You should be able to feel a rough burr on the edge with your fingernail carefully, if it has developed.

Step 6: polish the edge
After that, apply oil to the smooth area.To fine-tune and "polish" the edge, flip the water stone over. With a lighter touch, repeat the sharpening motion.

Tip:A coarse edge wears out faster than a polished edge, but it's ideal for slicing foods like tomatoes and fish that have a tough skin but sensitive meat.

Step 7: Rinse the blade and do it well.

Step 8: Draw a line along the steel.
Finish with a few draws along a honing steel for an even more polished edge, ensuring sure to pull the blade at the same angle and with the same sharpening motion as previously. Now use your new samurai-sharp blade to slice away!
-- END ---
Share Facebook Twitter
Print Friendly and PDF DisclaimerReport Abuse
Contact Email [email protected]
Issued By kohe
Phone 01612674904
Business Address B-XXX-6754, Focal Point Ludhiana - 141 010 (Pb.), India
Country India
Categories Industry
Tags kohe
Last Updated March 29, 2022