Food ProductionUncategorized

Guidelines To Use Sharpening Stone

A knife with a sharp blade always works better and more safely because it cuts easily, without requiring the chef to exert pressure which may cause the knife to slip and cause injury. We’re here to show you how to use a sharpening stone, including correct techniques and maintenance. Sharpening stones are essential to the proper maintenance of knives. The blade is sharpened by passing its edge over the stone at a 20-degree angle. The grit the degree of coarseness or fineness of the stone’s surface abrades the blade’s edge, creating a sharp cutting edge. When sharpening a knife, always begin by using the coarsest surface of the stone, and then move on to the finer surfaces.

• Allow yourself enough room to work.

• Anchor the stone to keep it from slipping as you work.

• Place the stone on a damp cloth or towel, and make sure both of these are on a flat surface. This helps prevent the stone and towel from sliding during sharpening.

• Place carborundum or diamond-shaped stones on a damp cloth or rubber mat

• Lubricate the stone with mineral oil or water – be consistent about the type of lubricant you use on your stone.

• Begin with the coarse side of the stone on top, as this is the quickest way to form the knife blade back into the correct shape.

• Water or mineral oil helps to reduce friction as you sharpen your knife; the heat caused by friction may not seem significant, but it can eventually harm the blade

• Begin sharpening the edge on the coarsest grit your require; the duller the blade, the coarser the grit should be

• Hold the knife with the blade down, at a 90-degree angle.

• Run the entire edge over the surface of the stone, keeping the pressure on the knife even, hold the knife at the correct angle as you work (a 20° angle is suitable for chef’s knives and knives with similar blades)

• Always sharpen the blade in the same direction; this ensures that the edge remains even and in proper alignment þ Make strokes of equal number and equal pressure on each side of the blade – do not oversharpen the edge on coarse stones – after roughly ten strokes on each side of the blade, move on to the next finer grit

• Move the knife to a 45-degree angle, halving the distance between the 90-degree angle and the table.

• Finish sharpening on the finest stone, and wash and dry the knife thoroughly before use or storage

• A sharpening stone should never be used on serrated knives. Consult a professional to have serrated knives sharpened.

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