If you love BBQ, you know how important it is to have sharp and well-maintained knives. Not only will they make your food prep easier and faster, but they will also improve the quality and appearance of your meat. Dull and damaged knives can tear and shred the meat, affecting the texture and flavor.
But how do you keep your knives sharp and in good condition? The answer is to sharpen and hone them regularly. Sharpening and honing are two different but complementary processes that will restore and refine the edge of your knife. In this post, we’ll explain the difference between them, and show you how to do them at home with some simple tools and techniques.
Step 1: Understand the difference between sharpening and honing
Sharpening is the process of removing metal from the blade of your knife to create a new and sharp edge. Sharpening is necessary when your knife becomes dull and cannot cut effectively. Sharpening can be done with various tools, such as whetstones, electric sharpeners, or manual sharpeners.
Honing is the process of aligning and polishing the edge of your knife to make it smooth and straight. Honing is necessary to maintain the sharpness of your knife and prevent it from becoming dull. Honing can be done with a tool called a honing rod, which is a steel or ceramic rod with a handle.
Sharpening and honing should be done in combination, as they have different effects and purposes. Sharpening should be done occasionally, depending on how often and how hard you use your knife. Honing should be done frequently, ideally before or after every use of your knife.
To sharpen and hone your knives at home, you’ll need a few tools. For sharpening, you’ll need a sharpening stone or sharpening steel. For honing, you’ll need a honing rod or honing steel. You’ll also need a towel or a rag to protect your countertop, and a few drops of oil to lubricate the sharpening stone.
Step 3: Sharpen your knife
A whetstone is a rectangular block of stone with different grits on each side. The grit is a measure of how coarse or fine the stone is, and it affects how much metal is removed from the blade. A lower grit (such as 1000) is used for sharpening, while a higher grit (such as 6000) is used for polishing.
To sharpen your knife with a whetstone, you’ll need the following:
– A whetstone
– A knife
– A towel
– A bowl of water
Here are the steps to follow:
1. Soak the whetstone in water for about 10 minutes, or until bubbles stop coming out of it. This will lubricate the stone and prevent it from damaging the blade.
2. Place the whetstone on a flat and stable surface, such as a cutting board or a countertop. Put a towel under the stone to prevent it from slipping. Start with the lower grit side facing up.
3. Hold the knife by the handle with one hand, and place the blade on the stone at an angle of about 15 to 20 degrees. The angle depends on the type and style of your knife, but a general rule is to match the angle of the existing edge. You can use a coin or a matchbox to estimate the angle.
4. Apply moderate pressure and slide the blade across the stone in a smooth and steady motion, from the heel to the tip. Make sure to cover the entire length of the edge in each stroke. Repeat this for about 10 to 15 strokes per side, or until you feel a slight burr on the edge. A burr is a thin strip of metal that forms on the opposite side of the edge as you sharpen it. It indicates that you have removed enough metal and created a new edge.
5. Flip the knife over and repeat the same process on the other side of the blade, using the same angle and pressure. Alternate between the sides until the burr is gone, and the edge is smooth and even.
6. Flip the whetstone over and use the higher grit side to polish the edge. Repeat the same steps as before, but with less pressure and more strokes. This will refine and smooth the edge, and remove any remaining burr or scratches.
7. Rinse the knife and the whetstone with water, and wipe them dry with a clean cloth. Your knife is now sharp and ready to use.
Step 4: Hone your knife
A honing rod is a rod-shaped tool that is used to align and polish the edge of your knife. It can be made of steel, ceramic, or diamond, and it can have different shapes, such as round, oval, or flat. A honing rod does not remove metal from the blade, but rather straightens and smooths the edge.
To hone your knife with a honing rod, you’ll need the following:
– A honing rod
– A knife
Here are the steps to follow:
1. Hold the honing rod by the handle with one hand, and point it downward at a 45-degree angle. You can rest the tip of the rod on a cutting board or a countertop, or hold it in the air if you are comfortable.
2. Hold the knife by the handle with the other hand, and place the blade on the rod at the same angle as you used for sharpening. The angle should be consistent along the entire edge of the blade.
3. Apply light pressure and slide the blade down the rod in a smooth and steady motion, from the heel to the tip. Make sure to touch the entire length of the edge in each stroke. Repeat this for about 5 to 10 strokes per side, or until the edge is aligned and polished.
4. Wipe the knife with a clean cloth. Your knife is now honed and ready to use.
Step 5: Maintain your knives
To maintain your knives in good condition, be sure to hone them before each use. Additionally, it’s a good idea to sharpen your knives every six months to a year, or when they become noticeably dull. When not using your knives, store them in a safe place, such as a knife block or magnetic holder. If you have to store them in a drawer, use a sheath to protect the edge.
Storing your knives
There are several ways to store your knives safely and prevent them from getting dull or damaged. Some of the most common methods are:
– Using a counter top knife block, which can hold your knives in a convenient and secure position. Make sure the block has enough slots for your knives, and that the blades do not touch each other or the wood.
– Using a drawer insert, which can keep your knives organised and separated in a drawer. Make sure the insert fits your drawer and your knives, and that the blades do not rub against the insert or other utensils.
– Using a wall mounted magnetic strip, which can save space and display your knives on the wall. Make sure the strip is strong enough to hold your knives, and that the blades do not point downward or outward.
– Using a sheath, which can cover the edge of your knife and protect it from scratches and nicks. Make sure the sheath fits your knife and is made of a non-abrasive material, such as leather or plastic.
– Using a knife bag or roll, which can store and transport your knives safely and securely. Make sure the bag has enough compartments for your knives, and that the blades do not touch each other or the fabric.
No matter which method you choose, you should always clean and dry your knives before storing them, and avoid exposing them to moisture, heat, or chemicals. You should also sharpen and hone your knives regularly, to keep them in good condition and improve their performance.
With proper care and maintenance, your knives will stay sharp and safe to use. Happy cooking!
My collection of Medeiros knives.
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