5 Sometimes all your knife needs is honing not sharpening. Turn the stone over to the finer side and repeat the process.

How To Sharpen A Knife

Get your 10 to 20-degree angle right and run the knife away from you on the stone a half dozen times on the rougher surface.

How do butchers sharpen knives. Depending on how hard or dull your knife is youll need to run each side of the blade down the honing steel 5 to 10 times. In truth a steel rod hones the edge and eliminates curling of the blade edge but does not really sharpen the knife. While using any knife there will be pressure on one side which can dull the edge because its not centred.

Sharpen in a motion where the edge trails behind the spine. This will guarantee the sharpening of the entire blade without trouble. Hone each side of the knife blade 5 to 10 times.

When holding the knife in a down motion make sure that the tip of the blade is facing you. If you are serious about keeping your knives sharp at all times get in the habit of hitting the edge with a honing steel before each use. If you were going to sharpen your knives at home i would choose a relatively course stone like one of the cheap oil stones rather than a higher grit water stone.

Repeat the process for two to three times. An in-depth video explaining a Butchers tools off the tradeAnd also how to Re-edge a blunt knifeusing a sharpening stone and Butchers steelTo get the ult. DO NOT push the edge forward into the stone this is for very experienced sharpeners only as you can damage your stone and the knife edge if careless or inconsistent or your stone is not completely flat.

Drag the knife across the whetstone in a circular motion making sure to keep the angle constant. We recommend hand-washing your knives with warm water and mild soap. Honing steels come in many styles but all work the same.

Mike Smollon shows his Meat 101 class how to sharpen a knifeWe often wondered why most of our students are from either out of state or from long distances. Do the same on the other side of the blade. This is when honing steel comes into the picture.

Honing is re-fixating the centre on the edge of the knife. Place the stone on a fairly damp cloth on a non-slip surface. You can either completely hone one side at a time or alternate them so long as.

Also the hollow grind of the stone makes the knives easier to steel. Do this three to four times. To sharpen your butcher knife you place it in the device and pass it through.

They like the course cut of the grind stone because it acts like a saw great for cutting stuff like silver skin. Flip the knife over and repeat.