KNIFE SHARPENING GUIDE

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1 KNIFE SHARPENING GUIDE Sep 2017

2 WELCOME Having sharp knives means your food prep is safer, faster, and more enjoyable. Plus, your food tastes better. Fact. Here we aim to give you the information you need to become confident at sharpening knives with whetstones and a honing rod.

3

4 HOW TO SHARPEN A BLUNT OR CHIPPED KNIFE ALL knives get blunt with use if they re not regularly sharpened. Blunt knives can slip sideways off food instead of cutting into it, which is why many consider them more dangerous. They also crush the cells of foods which can affect the flavour. Let s face it, a sharp knife is far more satisfying to use. Knives sometimes get chipped too, and when your knife is chipped or blunt, you need to grind a new cutting edge. There are many ways to do this, but in this simple guide we are going to concentrate on whetstones as they produce the best results, with a little practice.

5 CHOOSE THE RIGHT WHETSTONE COARSE (#120 to #600 GRIT) For grinding a new edge quickly onto a chipped or blunt knife. TOG recommends #220. MEDIUM (#800 to #2000 GRIT) Used after a coarse stone to make the knife sharper, or on their own for sharpening a knife that isn t too blunt. TOG recommends #1000 as the best all-purpose grit size. FINE (#3000 to #5000 GRIT) Used after medium to make the blade super-sharp. TOG recommends a #4000. POLISHING (#6000+ GRIT) For those who want the sharpest knives possible and a mirror edge, whetstones are available up to # We recommend # beyond that it is better and cheaper to use a leather strop with stropping compound. If you re starting out, a #220 and a #1000 are all you need. You can buy these as a combination stone which has #220 on one side and #1000 on the other, or as individual stones.

6 SOAK YOUR WHETSTONE Immerse the whetstone in cold water until the bubbles stop. When no more air is coming out, no more water is going in.

7 SET YOUR ANGLE You must set the correct edge angle between blade and stone, which most people do by eye. Then it s important to keep the angle the same throughout the sharpening process. The exception to this is that the angle can be increased by a few degrees when using a polishing stone or a strop. This ensures you are working on the very tip of the cutting edge and creates a micro bevel. edge angle Use 25 to 30 for cleavers Use 20 for most Western knives Use 15 for most Japanese knives Use 10 to 13 for TOG knives 0

8 CHOOSE YOUR STYLE JAPANESE TRADITIONAL METHOD Working with the stone vertical, slide the knife up and down, grinding each section of the blade separately and pushing the blade down with two or three fingertips. This allows you to grind certain areas more than others (e.g. where there s a chip). PULL METHOD Holding the handle of the knife, drag the full length of the cutting edge diagonally across the stone, from tip to heel. This gives the most even result and is more likely to create a burr.

9 Japanese traditional method

10 FEEL THE BURR Key to using whetstones properly is to sharpen with a coarse stone until you can feel a burr on the opposite side of the blade from the one you are sharpening. This can take a good few minutes with a blunt knife. The burr feels like a wire running along the cutting edge, because that s what it is. When you feel it appear, that s when you know you have created a new edge. You then need to remove the burr, or the knife won t cut. Do this by using a honing rod firmly, or by running the edge firmly over some scrap wood. Make sure the burr is gone and the knife is sharp before moving on to a medium whetstone.

11 REMOVE THE BURR use edge angle

12 KEEP YOUR WHETSTONE WET

13 KEEP CHECKING SHARPNESS If your knife won t cut paper, it s blunt. As you go through the stages of sharpening, keep checking that your knife is getting sharper. By the time you ve finished with the coarse whetstone and removed the burr, the knife should cut newspaper. If it doesn t, you need to go back a stage. After using a whetstone at #3000 grit or above, the knife should pass the push cut test which means it ll cut paper when being pushed straight down. This is harder than slicing paper.

14 SHARPENING PROCESS At TOG Knives, we deliberately spent three years trying as many sharpening gizmos and gadgets and stones as we could and experimenting with process. The steps below work quickly and consistently for us, but everyone will develop their own method. #200 grit whetstone on one side until you feel a burr form Grind equally on other side with #200 Remove burr with honing rod or wood and test sharpness #1000 grit stone (both sides, less than 1 min per side) and test TOG honing rod (#2000 grit) 6 strokes each side, paper slicing test #6000 grit stone (less than 1 min per side) and push-cut test* Leather Strop with Chromium Dioxide paste and hair shave test* Check out our video on using whetstones: *The last two steps are optional - without these you should still have a knife which is easily sharp enough to cook with effectively.

15 FLATTEN YOUR WHETSTONE Not strictly necessary, but having a flat whetstone makes sharpening a bit easier. Rub your whetstone (with water) on an extra coarse diamond plate or a whetstone fixer until it s flat.

16 GET STROPPY For enthusiasts! After a #6000 grit whetstone, you can use a leather strop to get shaving sharp. Mix green Chromium Dioxide powder (equivalent grit #30,000) with a few drops of mineral oil to make a stropping paste. Apply the paste sparingly to the smooth side of a leather paddle strop. Run the knife diagonally across it, from heel to tip of the blade, about 20 times each side. Use an angle a few degrees greater than the knife s edge angle.

17 DON T LOSE YOUR EDGE You should only have to get your whetstones out about once a year if you look after your knives and maintain their edge with a honing rod or steel. The TOG ceramic honing rod works by gentle sharpening (with its #2000 grit surface) and also by straightening the cutting edge (as tiny bits get bent over in normal use). Hold the rod vertical on a non-slip surface and sweep the blade down, from heel to tip, with medium pressure, about 5 times each side. Set the angle between blade and rod to the knife s edge angle. At home, doing this once a week is enough.

18 More sharpening advice and videos: Buy TOG online (shipping worldwide): Contact the author, Bert Beagley-Brown:

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