A blunt knife is far more dangerous than a sharp one, so it’s vital that you sharpen your knives regularly. It’s good practise to sharpen your knife after every use, leaving it ready for the next task. Knives should always be washed after sharpening to remove any remaining filings.
- Skill level:
- Moderately Easy
Things you need
- A steel
Hold the steel so your hand is below the blunt. Hold the knife at a 45 degree angle and slide the knife away from you from top to bottom in long, sweeping strokes, ensuring you cover all the blade.
Bring the knife back on the under side towards you. Repeat this process 20 times.
Test the sharpness of your knife by slicing a soft tomato. A sharp knife should split the tomato with little effort; if the knife is still blunt, it will require you to exert more pressure on the blade.
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