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How to Sharpen a Knife. A dull knife takes the fun out of cooking and is actually more
dangerous than a sharp knife, so take a moment to sharpen and care for your tools. You will
need Knife Whetstone Non-slip surface Mineral oil or water and rag (optional). Step 1. Prepare
the whetstone by spreading a few drops of mineral oil across its surface. If you are
using a water stone, soak it in water for 10 to 15 minutes. Place the stone on a non-slip
surface for safety. Mineral oil can be purchased at most drug and hardware stores. Do not substitute
another oil, such as vegetable oil, because it will clog the pores on the stone. Step
2. Stand directly in front of the stone and move about a half of a step to one side. This
will allow your dominant hand more room to make safe and accurate sharpening movements.
Hold the knife's handle in your dominant hand and gently place the fingers of your non-dominant
hand on top of the knife's blade to maintain even weight distribution. Step 3. Place the
blade on the stone at a 20 degree angle with the heel of the blade touching the stone.
In a curving arc, move the knife steadily across the stone 10 to 20 times. Only move
in one direction, not back and forth. Step 4. Sharpen the other side by turning the stone
45 degrees and using a backhand motion across the stone. Wipe the residual oil from the
knife with a rag to prevent your fingers slipping while sharpening the other side. Step 5. Use
a honing steel to remove any small pieces of jagged metal left behind. Hold the knife
at a 20 degree angle and sweep it across the steel five or six times in one direction.
Step 6. Use a whetstone to sharpen your knives every two to three months. Your knives and
your dinner will thank you for it. Did you know The first knives were made of stone,
volcanic glass, bones, and shells. As a group, knives are known as cutlery, and they form
the largest class of cutting implements.