This document provides instructions for sharpening kitchen knives. It recommends buying quality knives and maintaining their sharpness. Knives should be sharpened every few months for frequent users or up to a year for infrequent users. Knives should be hand washed and dried after use and stored in protective sheaths. Sharpening methods include using a honing steel to maintain alignment, or a sharpening steel or whetstone to restore a dull blade. The sharpening steel is drawn across the blade at a 20 degree angle, while a whetstone requires more skill but provides a precise edge. Proper sharpening keeps knives performing at their best.

1. HOW TO SHARPEN
THE KNIFE

2. Introduction

3.  Buying a quality knife is the
first step towards becoming
the Michelin Star chef you’ve
always aspired to.
 Now that you’ve got great
knives to work with, it’s time
to focus on using and
maintaining your steel.
 Once you’ve used a truly sharp
blade, everything else feels
like a butter knife. Here’s what
you need to know to keep your
knives a cut above the rest.

4. How Often Should I
Sharpen?

5. How Often Should I Sharpen?
 The frequency you should
sharpen your knives depends
on the type of blade, material,
quality and how often you use
it.
 If you are a frequent user, you
should plan to sharpen (or
visit a professional) every few
months.
 Not so frequent? Then you can
space it out longer, up to a
year or so.

6. Protect Your
Blade

7. Protect Your Blade
▸Even if you have the most
expensive knife on the
market, it won’t matter if you
fail to protect the blade.
▸Hand wash and towel dry
your knife immediately when
you are done using it.
▸If you invested in your knife
and store it in a drawer,
spend a little more on a
plastic or wood knife
sheaths or blade guards.

8. HOW TO SHARPEN

9. How to Sharpen
▸Even the sharpest knives
can become dull over time.
▸It is of utmost importance
to keep your knives
sharpened.
▸While your blade returns to
alignment each time you
hone it, you may notice that
it doesn’t remain as sharp
for as long each successive
time you hone.

10. How to Sharpen
▸In order to sharpen a
blade, you'll need that
diamond-coated or
ceramic sharpening
steel, a whetstone or a
modern handheld
or electric sharpening
device that fixes a
constant angle
to eliminate the
guesswork.

11. Using a Steel
 While your honing steel is great for
maintaining alignment, you need a
diamond-coated or ceramic
sharpening steel once honing no
longer maintains your ideal edge.
 A good sharpening steel can give
your edge a longer life.
 1. Hold your steel the same way you
did when you honed your edge. This
time, place the knife blade against
the tip of your sharpening steel at
a 20 degree angle.

12. Using a Steel
2. Pull the knife down and
across the steel in a slight
arc.
3. Alternate strokes on
each side of the blade and
repeat 5 to 10 times.
4.It’s very important that
you maintain the 20 degree
angle and run the full
length of the cutting edge
along the steel from the
hilt to the tip.

13. Using a Stone
▸Using a whetstone is a
difficult, labour-intensive but
precise way.
▸While an expert can perfectly
sharpen a knife with a single-
faced stone, it’s more useful
to use a three-way oil stone
with fine, medium and coarse
faces.
▸Only use the stone when your
edge does not re-align with a
steel, meaning it has dulled
from constant use or honing.

14. THANK YOU
For more details visit us on:-
https://premiumchefknives.com