Knife Sharpening Dos & Don'ts

 A sharp knife is a safe knife and one that makes preparing food a joy. However, when your blade is dull, you have to work harder, and the results aren't as crisp and clean. As a company that offers in-store, mail-in, and mobile kitchen knife sharpening in Savannah, GA, let us share some dos and don'ts:

Do's 

• Keep your knives dry and clean.
• Sharpen knives with a sharpening stone. We prefer a Japanese whetstone.
• Start with a whetstone, continue on a stone with fine grit, and finish by honing on a leather strop.
• Keep the blade at the same angle while sharpening.
• Slice vegetables on a wooden cutting board. Other surfaces tend to dull the blade.

Don'ts

• Sharpen a knife with a system or device. These tend to chew the blades up.
• Put a kitchen knife on a belt grinder. The heat damages the steel and shortens the knife's working life.
• Slam the knife against a steel rod to sharpen. This doesn't work well for the softer steel in knives.
• Use a knife in a way that goes against its intended purpose (A paring knife doesn't work well when cutting a pork shoulder.) This damages the blade and prolongs your work.

When you're worried about the dos and don'ts, choose a professional for kitchen knife sharpening in Savannah, GA.