Best Technique to Sharpen a Knife
Whether it is your regular kitchen knives or your Zamboni ice resurfacing blade, all require a sharpening service periodically. However, performing blade sharpening frequently or applying wrong sharpening techniques can gravely damage your knives. In addition, it hampers the structural integrity and lifespan of your knives. Ideally, hone your kitchen knives after every 2-4 uses at home and send them to a professional sharpening service at least once or twice a year. For Zamboni ice resurfacing blade sharpening, hire expert blade sharpening companies for the task. Best Technique to Sharpen a Knife #1 Manual knife sharpener Most manual knife sharpeners have two slots - a coarse grit to sharpen and a fine grit to polish. Run your blade from the heel to the tip, using even pressure, 3 to 6 times on coarse grit to sharpen your dull knives and finish it with 1 or 2 pulls through the fine grit side. The manual blade sharpening technique is best if you are proficient in sharpening service