Knife sharpening guide

If I could count the number of people that have said my knives are scary then it would be like 4 people because I only know like 10 people. But seriously, a lot of people are intimidated by sharp knives and say they’d cut their finger off. It’s actually the exact opposite. Imagine you’re slicing into a delicious bell pepper, then suddenly your chef knife that’s as sharp as a butter knife can’t cut through the skin so you begin to saw then the knife slips. But the knife is so dull that it can’t even cut your finger. I bet you could imagine what would happen in a worse situation. Now imagine you have a brand new knife out of the box. This more than likely is going to be a very sharp knife ready to go. Now you go back to the same bell pepper that your butter knife couldn’t cut through. You grab the bell pepper, tuck all your fingers in, line up your cut, put the heel against your index finger guide, and gently glide though with ease. That was so much better, wasn’t it? The answer to that question is yes by the way. In this guide I’ll be teaching you how to sharpen your knife with a glass sharpening stone. It doesn’t really matter what type of stone you have, just make sure you’re following the instructions to make sure you’re using the right type of lubrication. All knives are made out of different materials so it will take different amounts of time for different knives.

Sharpening stone
Kitchen towel
Cup with a spout (Any cup will work)
Knife that needs sharpening
Human hands
Elbow grease

To begin sharpening your knife you first need to setup your station. Make your kitchen towel slightly damp then fold to a third of the size, the towel needs to be damp to prevent the towel from sliding. Place the sharpening stone in the center of the kitchen towel so the towel can catch any excess water that runs off of the stone.

Next, take some of your water and pour about two tablespoons on the sharpening stone.

Place the bottom of the blade at a 35 degree angle near the bottom of the sharpening stone
Begin to move the blade in small forward back and forth motions making sure to continue this motion until you’ve reached the edge of the stone. Then drag the knife back to the bottom and repeat this motion. You will need to complete this step for every section of the blade. Occasionally checking on the burr.
The burr is the metal that has been removed from one side of the blade and is still hanging on. To check the burr gently rub your thumb vertically up the side of the knife making sure to not actually put your thumb on the actual blade. You should feel a rough edge. When you’ve achieved the feeling of burr on the entire length of the blade it’s time to flip your knife and repeat the small back and forth motions until your knife is razor sharp. I think this goes without saying but you will cut yourself if you touch sharp things. Common sense will come in handy when checking this.
At this point it should be time to test how sharp your knife is. I like to get a sheet of paper and cut through it. If the paper rips at any point that’s a good indication that the knife needs more work in that area. If it’s a clean cut and glides through then your knife is ready to go.
Good luck! 

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