Knives are of course one of the most essential tools for any cook, but without proper regular maintenance they will soon become dull and blunt. This will soon have a negative impact on your cooking experience, so it is important to make sure you are aware of the correct ways to keep them sharp and at their best.

The Best Ways To Sharpen Your Kitchen Knives

These days, people may be more inclined to throw away their old cooking utensils and buy new. According to Yahoo Food, it is much more sensible to invest in good-quality tools, including kitchen knives, and take the time to restore them to their original condition when necessary. There are various effective ways to do this.

Sharpening Steel

It is a good idea to get into the routine of using a sharpening steel on your knife each time you use it, as once it has become blunt the steel will not be able to restore the edge. But as part of a regular maintenance routine, it will help to keep your knife sharp and at its best. All you need to do is put the knife at a slight angle against the sharpening steel and draw it across about 10 times on each side. It is best to use your dominant hand to do this.

Electric Knife Sharpener

An electric knife sharpener may be the quickest and easiest way to sharpen a knife. However, this may not necessarily be the best way to ensure the longevity of your knives. The reason for this is that an electric sharpener will simply get rid of the old edge altogether and forge a brand new one, which of course will cause the knife to wear out more quickly. This will be of particular concern if you have invested in high-end utensils. Cilantro Cooks who supply an array of steak knives provide a good example of knives which you will certainly want to take good care of.

Sharpening Stone

According to celebrated woodsman Ray Mears, the traditional knife-sharpening stone is one of the best ways to keep your knife at its best and most effective. They are ideal for maintaining good-quality tools without being too harsh. Sharpening stones come in many shapes and sizes and may have a coarse side for dealing with very blunt blades as well as a slightly smoother side designed to polish and refine the edge. The most important thing to remember is to start sharpening with the coarse side and then move to the smoother side to finish off. Some stones may require a lubricant such as water or mineral oil, but this can be easily checked in the instructions. The knife should be kept at an angle of around 22 degrees and drawn very gently across the stone about a dozen times on each side. This process should then be repeated on the smoother side of the stone and the knife cleaned.

Look after your knives well and they will continue to serve you for years to come.