How to Sharpen the Kitchen Knife

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HOW TO SHARPEN THE KNIFE
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Introduction
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• Buying a quality knife is the first step towards
  becoming the Michelin Star chef youve always
  aspired to.
• Now that youve got great knives to work with,
  its time to focus on using and maintaining your
  steel.
• Once youve used a truly sharp blade, everything
  else feels like a butter knife. Heres what you
  need to know to keep your knives a cut above the
  rest.

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How Often Should I Sharpen?
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How Often Should I Sharpen?

• The frequency you should sharpen your knives
  depends on the type of blade, material, quality
  and how often you use it. 
• If you are a frequent user, you should plan to
  sharpen (or visit a professional) every few
  months.
• Not so frequent? Then you can space it out
  longer, up to a year or so.

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Protect Your Blade
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Protect Your Blade

• Even if you have the most expensive knife on the
  market, it wont matter if you fail to protect
  the blade.
• Hand wash and towel dry your knife immediately
  when you are done using it. 
• If you invested in your knife and store it in a
  drawer, spend a little more on a plastic or
  wood knife sheaths or blade guards.

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HOW TO SHARPEN
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How to Sharpen

• Even the sharpest knives can become dull over
  time.
• It is of utmost importance to keep your knives
  sharpened.
• While your blade returns to alignment each time
  you hone it, you may notice that it doesnt
  remain as sharp for as long each successive time
  you hone.

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How to Sharpen

• In order to sharpen a blade, you'll need that
  diamond-coated or ceramic  sharpening steel,
  a whetstone or a modern handheld or electric
  sharpening device that fixes a constant angle
  to eliminate the guesswork.

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Using a Steel

• While your honing steel is great for maintaining
  alignment, you need a diamond-coated or ceramic
  sharpening steel once honing no longer maintains
  your ideal edge.
• A good sharpening steel can give your edge a
  longer life.
• 1. Hold your steel the same way you did when you
  honed your edge. This time, place the knife blade
  against the tip of your sharpening steel at a 20
  degree angle.

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Using a Steel

• 2. Pull the knife down and across the steel in a
  slight arc.
• 3. Alternate strokes on each side of the blade
  and repeat 5 to 10 times.
• 4.Its very important that you maintain the 20
  degree angle and run the full length of the
  cutting edge along the steel from the hilt to the
  tip.

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Using a Stone

• Using a whetstone is a difficult,
  labour-intensive but precise way.
• While an expert can perfectly sharpen a knife
  with a single-faced stone, its more useful to
  use a three-way oil stone with fine, medium and
  coarse faces. 
• Only use the stone when your edge does not
  re-align with a steel, meaning it has dulled from
  constant use or honing.

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THANK YOU

• For more details visit us on-
• https//premiumchefknives.com