I have come to enjoy the pleasure of using a sharp knife in the kitchen. I’m sure most people have heard the old saying “A blunt knife is a dangerous knife“, which is a bit of a half truth. A sharp knife is just as dangerous if not used carefully, but a sharp knife is a pleasure to use.
For a long time, I’ve muddled my way thru with various sharpening techniques, and I could usually come up with a sharp knife, but they never really stayed sharp for long, so I wanted to learn more, get to know if I’m doing it the right way, and make sure I’m not causing damage to my blades.
So, in order to learn more, I headed off to the knowledge collective of the internet, reading thru stuff on the knife forums, and found a few videos on YouTube that helped me.
The first video I’m going to link to briefly demonstrates a range of methods, including the Lansky system, diamond stones, ceramic rods, and stropping. unfortunately the sound isn’t the greatest, but if you are looking where to start, It could be worth enduring the audio, as it’s a good video.
The next video focuses on Whetstones, and the technique is the same for the diamond stones.