If the flame is the soul, then the knife is like a life of the cook. Going to the kitchen without a knife is like going to school without bring a pen and paper. Even though you bought your knives from a genuine brand in the beginning, after a while, they will still show signs of bluntness if not properly preserved and sharpened. Sharpening a knife is thought to be simple, but it turns out to be very elaborate.
Mycookingtown is confident that you know about the benefits of knives. Knives are used for slicing, for cutting or for shredding different ingredients and food. Knives are frequently used by from housewives to professional chefs in the kitchens. That is why even though you buy knives from famous brands such as KAI, Global and Wüsthof, then after a while, they will still show signs of bluntness if you do not know how to sharpen and store them. Today, Mycookingtown will introduce to you useful and effective tips on sharpening your knives.
Sharpening your knives with oil stones or water stones
Sharpening a knife on a sharpening stone has been passed down for many generations; it is not something newly invented. However, many people ohave a habit of buying a sharpening stone in the supermarket and then use it to sharpen all the knives they have in the kitchen without knowing that they are breaking down rather than repairing their knives. There are hundred types of sharpening stones on the market, but the most popular ones are oil stones and water stones.
Just as the name suggests, when you use an oil stone, sprinkle a few drops of cooking oil or grease on the surface of it, and when you use a water stone, you must soak it in water a bit. Experts believe that oil stones have the advantage of being hard, difficult to wear and durable. You do not need to take care of the oil stone too much.
The disadvantage of oil stones is that they only work well with German knives or European knives but not Japanese knives. Why is that? Because German knives or European are often used to chop or dissect food, so they are quite heavyweight. They are very sturdy themselves. When sharpened, they can withstand an angle of 12 – 30 degrees without being chipped.
Japanese knives, on the other hand, are mainly used for slicing and thinning food, so they are sharp and lightweight. When sharpened, they can only withstand an angle of 10-20 degrees. Particularly, some Japanese knives of KAI or Global can only be sharpened in the range of 10-15 degrees. If sharpened beyond 15 degrees, the blade will be chipped immediately. That’s why people often sharpen Japanese knives with water stones.
Water stone is the stone that before sharpening the knife, you must soak the stone in water for about 10-15 minutes to soften it. When grinding the knife, stone powder will also be produced. The sharpening water stone is very sharp and can be used for both European and Asian knives. It is the most popular grindstone to chefs and housewives.
Besides its outstanding advantages, the water stone also has disadvantages that cause users a headache. The water stone is quite easy to wear. The water stone itself has a softer texture than other types of grindstone, so after a period of use, it will wear out and form a dent in the grinding place. When worn, it is no longer effective. Therefore, according to chefs’ experience, before grinding the knife, scrub the water stone flat. That could be repeated 1-2 times a month.
Do NOT ignore the roughness of the grindstone (grit)
If you pay a little attention, you will notice that each type of sharpening stone has specifications about grit, indicating how rough the stone is. The higher the grit, the finer the surface of the stone is and the sharper the knife will be. However, that does not mean that you should choose the sharpening stone with the highest grit, but it should be based on the type of knife you need to grind.
– 200 – 1,000 grit: This type of stone has the lowest level of grit. It is specialized for sharpening knives from being blunt to being “acceptable”. Grinding sharp knives on this type of stone will make the knives chipped.
– 1,000 – 1,200 grit: Sharp knives that have been used for a few times and need to be “adjust” should be sharpened on this type of sharpening stone. It has a smooth surface so you just need to soak it in water or pour some oil drops on it and then you can sharp your knife on it. However, sharpening a blunt knife on this type of stone doesn’t work very well because its surface is so smooth.
– 3,000 grit: If you want to sharpen an already sharp knife, use this type of sharpening stone. Chefs in small restaurants, who often cook dishes without super-sharp knives, can use 3,000 grit.
– 6,000 grit: This type of sharpening stone is often used by professional chefs. Knives after ground on this type of stone will be very bright and super-sharp. Be careful when you use such knives.
– 8,000 – 12,000 grit: This type of sharpening stone is used for extremely sharp knives that even make normal people scared. Super-chefs love this type of grindstone.
Stones with a grit of 6,000 or more are even more expensive than knives and it takes a lot of time and energy to sharpen knives on such types of stone, so you need to carefully consider it before making decision.
Whether a professional chef or a housewife, the knife is always a great assistant of the cook. Once the “buddy” has shown signs of “being ill”, you need a method to fix it immediately, and a sharpening stone is the best medicine for a dull knife. Hopefully, with the above sharing, mycookingtown has helped you have more knowledge to choose the right grinding stone for your own knives.