I have always been a food lover; learning how to cook was a must.
I have become even more enthusiastic about making meals the more I do it.
It’s the best way I can take care of my family. With years of making homemade meals, I have picked up a few tips I like sharing with other food enthusiasts.
Here is how you can sharpen a carving knife with a simple process…
How to Sharpen a Carving Knife With A Whetstone
You have to understand there are several ways you can sharpen your kitchen knife.
You can use a sharpening steel, electric sharpener or whetstones.
Blades have to be sharp to cut through food with minimal spillage.
A dull knife will require more pressure, so there is a high chance of spilling the food.
Today I will tell you how to sharpen a carking knife using a whetstone.
The main benefit of using whetstone is that it can be used to sharpen any knife.
Step 1: Choose the Whetstone
Assuming you don’t have a whetstone, you have first to get one. For a beginner, the two-sided stone is the best.
I would recommend the one with 1,000 grit on one side and 6,000 on the other.
That way, you will have a range of grit numbers to ensure your carving knife is as sharp as possible.
Step 2: Wet the Stone
Before using, the whetstone has to be wet. Place it in water until there are no more visible bubbles before removing it.
It might take a while, but the longer it takes to soak, the better. You will also need to add a few water drops when sharpening. Y
ou should not soak it when sharpening; too much water will get rid of the slurry, which is crucial.
Step 3: Find the Best Angle
Finding the right angle is a serious but crucial task; the angle will determine how pointy your knife’s edge will be.
A small angle means a more pointy edge. But you should know that a pointy edge will be great but not very durable.
The less pointed edge is not great for cutting but last long; that’s why you need to select the angle depending on what you want.
However, the best angle to stay consistent is if your blade is perpendicular to the whetstone and halfway rotated. Preferably you should use 20 to22 degrees.
A uniform motion will also help get the best edge.
Step 4: Redefine the Edges
Use the 1,000 grit side of your whetstone to redefine the knife’s edges.
That will require back and forth movements on both sides of the blade.
Remember, you are only applying pressure during the back motion.
Applying pressure when you move the knife forward will damage not only the stone but also the edges.
You are free to take your time at this stage, start from the areas close to the handle and progress gradually.
It’s easier and more consistent to work in small-inch sections.
Step 5: Sharpen Both Sides
For the sharpening bit, you need to turn the stone to the 6,000 grit side.
Once you have your knife in position, repeat the back and forth motion on both sides of the knife.
Ensure you are keeping your fingers flat on the blade and away from the sharp edges.
Repeat the sharpening process as many times as needed, depending on how dull your knife was.
Ensure both edges are getting the same treatment to achieve the best sharpness.
If it’s your first time using a whetstone, practice on a knife that doesn’t mean much to you first.
Remember to rotate the stone often, so it doesn’t wear on one side only.
Step 6: Hone the Edges
Use a honing steel to hone your knife’s edges. Both edges should pass along the steel at least two to three times.
The process will smooth and align the blade and remove the burr from the sharpening process.
After honing, you can perform the sharpness test on paper or a tomato.
If it’s sharp enough, you can go back to cooking. If not, go back to the whetstone until you achieve the sharpness you want.
You can sharpen your carving knife using a whetstone in these six simple steps.
Ensure you follow the steps to achieve the best edges.
Remember you are working with a knife; even blunt ones can be dangerous, be careful with your fingers.