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.

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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.

#2 Electric knife sharpener

They are similar to manual sharpeners with coarse and fine grit sides, but the abrasives are on motorized wheels that spin against the blade. Tormek slow wet grinding blade sharpening system rotates at 90 RPM, and you can go as low as 220 grit for knives in a severely dull state.

Whereas if you are looking for a perfectionist method, the Wicked Edge sharpening system is best for you. Go for this mountable repeatable slow-speed blade sharpening system to have better control on how much steel you want to remove while achieving higher levels of precision. The electric knife sharpening technique is the best if you want precision and fast sharpening service.

#3 Whetstone

It is a rectangular block with coarse grit and a fine grit side that you can use to sharpen your knives. It is the most precise technique to sharpen a knife and the best approach for those skilled in blade sharpening. However, it demands knowledge of the correct sharpening angle for your knife. When opting for this technique, follow a 20-degree sharpening angle for most knives and a 15-degree angle for Japanese knives. Before sharpening, do not forget to submerge your whetstone in water for at least 10 minutes. Also, apply lubrication like a small amount of mineral oil or honing oil before using it.
 

Conclusion

Avoid using dull knives as they are prone to cause accidents and injuries. For testing the sharpness of your kitchen knives, use a paper or tomato to see whether it slices through them quickly or not. The best technique to sharpen a knife depends a lot on your blade sharpening skill level, the quality of a knife, and the amount of time you can spare doing it. For Zamboni blade sharpening needs, refer to the manufacturer's instructions for sharpening service.

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