The
only good knife is a sharp knife, so keep
yours ready for action by following IVO’s
guide to regular sharpening below.
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Sharpening
Steel – Give knives a few swipes
on the sharpening steel every time
you use them. Hold the blade at a
20-degree angle to the steel, and
bring the knife down and across the
steel, drawing it towards you. Reverse
the action to sharpen the other side.
You will need to resharpen the knife’s
edge on a sharpening stone or sharpener
every 3-6 months. |
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Sharpening Stone – Most sharpening
stones are rectangular and all should
be moistened with water or cooking
oil before using. Hold the knife
blade at a 15-20 degree angle to
the stone and pass the length of
the blade over the stone. Turn the
knife and repeat in the opposite
direction. To create a stable surface,
place the stone on a folded towel
while using.
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Knife Sharpener – If you find
it difficult to use the sharpening
steel or stone, a quality knife
sharpener is a good alternative.
Stable and compact, it won’t
move about. The sharpener features
crossed pairs of steel rods on springs
which are positioned at a 20-degree
angle. Simply insert the knife in
the sharpener and draw the blade
back and forth a few times.
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