How to sharpen a knife?

How to sharpen a knife?

A good knife is an important tool for anyone who works with food or outdoors. But even the best knife can lose its sharpness over time, and then it is important to be able to sharpen it correctly. In this article, we will give you an introduction to how you can sharpen your knife yourself. We will also give you tips on which techniques and tools are best suited for different types of knives and materials. A sharp knife will give you a better working experience, and not least better results when you prepare food or are out for a walk. So unleash your inner craftsman and learn how to make your knife shine like new again!

How to sharpen a knife with a whetstone?

1. Moisten the whetstone by placing it in a water bath for a few minutes so that it becomes thoroughly moist.
2. Place the whetstone on a damp cloth or towel so that it stays in place. Our whetstones have feet which ensure that they sit firmly on the surface.
3. Moisten the whetstone and sharpen the knife at approx. 13° (the angle depends on the angle of the knife you are going to sharpen). Drag the knife down and across the whetstone in a smooth motion. Start with the end, and finish with the tip of the knife. The movement should be smooth and continuous.
4. Turn the knife over again and do the same exercise, but this time start with the tip of the knife and finish with the end, turn it over again and do the same exercise on the other side.
5. Continue sharpening and sharpening the knife until you see that the edge is sharp again. Test the knife by cutting a piece of paper or a soft fruit to assess whether the knife is sharp enough.
6. When finished, clean the whetstone and knife with water and dry them thoroughly.

Important: Be sure to keep an even angle on the knife when sharpening. Check the original angle of the knife before you start sharpening. Knives with different edges will require different angles.

How to use sharpening steel?

1. Hold the sharpening steel vertically with the tip placed on a stable surface.
2. Hold the knife blade on the sharpening steel at an angle of approx. 13° (this may vary from knife to knife).
3. Stroke the entire blade slowly with a light and even pressure along the entire length of the knife blade approx. 6-10 times on each side, with 2-3 kilos of pressure. You can test 2-3 kilos of pressure by pressing the flat side of the knife blade down on a kitchen scale. It doesn't matter if you stroke towards or away from yourself.
4. The sharpening steel must be used at the same angle as during grinding. Hold the knife and sharpening steel so that you have control over the angle and slowly pull the knife in an arcing motion from the shaft to the tip. Switch sides for each stroke. Start with a little pressure and finish gently.
5. After sharpening, you can test the knife by cutting a sheet of paper or a soft fruit and see if it goes through easily. Important: Be sure to keep an even angle when grinding. Check the original angle of the knife before you start sharpening. Knives with different edges will require different angles.

How to sharpen a bread knife?

Bread knives have a saw-like edge that can be a little more difficult to sharpen than regular knives. Here are some steps to sharpen a bread knife:
1. Find your sharpening steel. You can use a regular diamond sharpening steel if the knife is dull, or a ceramic sharpening steel if you only need to polish the knife.
2. It is important to be aware that the sharpening steel must fit between the serrations (waves) in the knife blade. Start with the wavy side of the blade.
3. Grind up and down between 10-20 times on each wave with the sharpening steel. This takes some time, but be patient, it's worth it.
4. Once you have done this for all the serrations, you can grind the opposite side of the blade. You can sharpen this normally like a regular kitchen knife.

Remember that sharpening a bread knife can take some time and patience due to the saw-like teeth on the egg. Be sure to be careful when sharpening and follow the steps carefully to get a sharp bread knife.

How to sharpen an axe?

Axes can be sharpened both with a Brusletto sharpener and a whetstone. The easiest option is to use the Brusletto sharpener, which already has the correct sharpening angle for axes and works on both knives and axes. If you want to sharpen the ax manually, you can use a whetstone.

For hiking axes, an egg angle of 15-20 degrees can be a good starting point. For wood felling axes, around 15 degrees makes the most sense, as this can give a slightly sharper edge. The correct sharpening angle for splitting axes is approximately 20-25 degrees.

How to use foldable sharpening steel?

It has two degrees of roughness, 360 and 600, and can be used for both sharpening dull knife blades and fine polishing. To sharpen dull knife blades, start by moving the knife blade back and forth on the sharpening steel at an angle of 10-30 degrees with light pressure. This is recommended to be done every six months or as needed, depending on the use of the knife. For fine polishing of the knife blade, you can use the second degree of roughness of 600. This is recommended to be done once a week to keep the knife smooth and shiny.
After use, clean the knife with water and dry it. To clean the diamond brow, use a brush. Important:
1. Keep a firm grip on the diamond sharpener when using it to avoid injury. 2. Wipe the diamond sharpener after use to avoid rust.

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