A knife is arguably the most important tool in the kitchen, which is why it is essential that the blade is sharp!
When blunt, you have less control and are more likely to see the knife slide off the food, thereby making cooking a more hazardous process.
To sharpen and maintain a knife is a skill that can take some time to master.
By following the guide below you can start to master the skill and maintain all of your knives at home. A blunt knife can be hard to use and more importantly it is dangerous to use.
If you have a steel at home, sharpening is easy and does not take too long.
Sharpening your Knife on a steel:
- Bunch up a tea towel and place on a sturdy surface.
- Hold the steel vertically with the end of the steel pushed firmly into the tea towel.
- Hold your knife in the hand you write with and on a 20 degree angle.
- Run the knife up and down the steel until you have sharpened the edge. Remember to sharpen both sides of the knife.
- Test the knife on some scrap vegetable peeling to check it is sharp enough.
- Wash the knife after sharpening to remove any metal particles.
Sharpening your Knife without a steel:
- Put water on a concrete stone or step outside and rub the knife in forward motions on the step at a 20 degree angle. Do not put too much pressure on the knife.
- Remember you need to sharpen both sides of the knife.
- Test the knife on some scrap vegetable peeling to check it is sharp enough.
- Wash the knife after sharpening to remove any metal particles
*Please be responsible at all times when sharpening your knife.
Recipe from our Food and Drink Manufacturing Training Officer, Frank Selby
