Some knives need to be sharpened more often than others, and the answer is different for different types of knives. A few general rules about when to sharpen your blades: keep your knife razor-sharp by honing it before every use; if you notice that food sticks to the blade, then it’s time to get out the whetstone.
Read on to find out how often to sharpen your knife, based on its specific type.
Whetstones and ceramics for knife sharpening
If you have a whetstone, the best way to sharpen your knife is to use it every time you use your knife. This will keep the blade razor-sharp and prevent it from getting dull. Whetstones come in different grades of coarseness, so it’s important to get one that matches the type of knife you have.
If you’re using a whetstone with a very coarse grade, make sure to use it only in one direction when sharpening your knife. You shouldn’t push or pull the blade across the stone, but rather always move it in circular motions over the stone.
Sharpening knives on ceramic stones can also be done with every use, and is a popular method among chefs. The only downside to this is that ceramic stones are more fragile than whetstones, so they can break if they’re dropped.
Arkansas Stone
If you have an Arkansas Stone, it’s best to use it every two or three uses. This stone is a bit less coarse than a whetstone, so it won’t remove as much metal from your blade with each sharpening.
Ceramic Sharpeners
Ceramic sharpeners are usually used to hone a blade just before use, so you should use your ceramic sharpener every time you use your knife.
Diamond Sharpener
A diamond sharpener can be used to sharpen both serrated and straight blades, and should be used every time you use your knife. Diamond sharpeners are the most coarse of all the sharpening stones, so they’ll quickly restore the edge of your blade.
Tips On Using Sharpening Stones
Rub Stones with Lubricant
When sharpening your knife on a whetstone, always rub the blade with a lubricant. This will help to prevent the blade from getting too hot and will keep the stone from becoming clogged with metal filings. You can use mineral oil, honing oil, or even WD-40 as a lubricant.
Know Your Blade’s Rough Grind Angle
The angle at which you sharpen your blade is also important. If you don’t know the rough grind angle of your knife, you can find it by using a sharpening guide or by taking the blade to a professional for sharpening. The average angle for most knives is 20 degrees, but it can vary from 10 to 30 degrees depending on the type of knife.
Once you know your blade’s rough grind angle, you can use this information to adjust the sharpening angle of your whetstone. If the angle on your whetstone is too steep, then decrease it by a few degrees. If the angle is too shallow, then increase it by a few degrees.
Sharpening Guide
Sharpening guides can be used to measure the angle on a whetstone, and they’re very affordable. If you aren’t sure of your knife’s rough grind angle, then it’s best to err on the conservative side and use a sharpening guide. Once you get some experience with your knife and know its rough grind angle, you can start sharpening without a guide.
How often you sharpen your knife depends on the type of knife, the sharpener you’re using, and how experienced you are with sharpening knives. A general rule of thumb is to use a whetstone every time you use your knife for the most razor-sharp edges, while a ceramic sharpener can be used every other time you use your knife.
How to Sharpen a Knife
Softly Brush The Knife Across the Stone
As previously mentioned, a whetstone can be used to sharpen a knife. To do this, hold the blade of the knife at an angle between 15 and 20 degrees from the stone. The edge should face away from you as you hold it against the stone.
Place your fingers on top of your free hand for support and slowly drag the blade of the knife across the surface of the stone.
Make sure to keep the angle consistent as you move the blade down the length of the stone. You may need to use a little more pressure near the heel of the blade, and less pressure near the tip. After sharpening your knife on one side, flip it over and do the same thing to the other side.
Sharpen the Back of the Blade First
It’s important to always sharpen the back of your blade before you sharpen the front. If you try to sharpen the front of the knife before sharpening the back, then you run a high risk of hollowing out your edge and ruining your blade.
Test Sharpness of the Knife
Once you’ve finished sharpening, give your knife a few test runs on some paper or another material. If the blade of the knife doesn’t catch when being pulled across the surface, then it needs to be sharpened longer. If it slips off during the test run, then repeat the process until you get a good edge.
It’s important to use a lubricant when sharpening your knife on a whetstone. This will help to prevent the blade from getting too hot and will keep the stone from becoming clogged with metal filings. You can use mineral oil, honing oil, or even WD-40 as a lubricant.
Conclusion
Sharpening your knife is a process that should be done regularly. If you take care of it, then the blade will last much longer and provide more effective cuts when needed.
Sharpening your knife on a whetstone can seem intimidating at first, but with practice it becomes second nature to know how long to sharpen for and which side needs to be sharpened before the other. We hope this article has given you some useful tips on how often you need to sharpen your knife in order for it to stay razor-sharp!