Every professional chef knows what he has on a good knife. But even in private use, sharp blades are worth gold. The chipping work is easier to do: Tomatoes are filleted and not crushed, meat can be separated from tendons – and because you handle sharpened knives more precisely, they are even safer.
However, thousands of blunt kitchen knives are in drawers and amateur cooks are plagued by worn blades. Because when it comes to grinding there is either a lack of necessary tools or uncertainty. Here are 6 clever tricks and life hacks on how to handle common grinders, how to sharpen your blades without special tools, and how to keep your knives sharp.
Sharpening steel
Confusion could already arise with this widespread grinder. Because in addition to versions made of chrome, sharpening steel is also available in ceramic or with diamond coating. The rods made of chrome are more suitable for everyday use, as they produce only a slight abrasion. If you want to get your kitchen knife really sharp again, you should fall back on the ceramic version. Diamond sharpening steel is ideal for a fine re-grinding.
The application is the same for all three: place sharpening steel vertically on a non-slip surface. Set knife at an angle of 20 ° with the blade facing downwards. If you first hold the knife at a right angle to the pole, then you reduce the angle by half (about 45 °) and again by a little more than half. The blade is now alternately pulled along the left and right slightly on the sharpening steel; The movement always goes from the handle to the top, not the other way around.
Whetstone
You will not master original Japanese knives with sharpening steel because their blades are too hard. But even with high-quality kitchen knives, which are exposed to great stress, the use of hydrated whetstones is recommended. These protect the material and are nevertheless very effective. Whetstones are usually available in two grits: coarse for the first cut, fine for repolishing.
After the stone has been in the water for 2 minutes, attach the knife to the lower side of the blade and pull it – as if you wanted to cut something soft – with a bow toward the tip, with one hand stabilizing the blade. By the way, with the whetstone, the right angle can be very easily determined. Depending on how sharp the blade should be, place 2 to 3 copper coins under the flat end. Rule of thumb: The harder the material of the blade, the sharper the angle may be. Remove the coins before grinding. On the other hand, you should not remove the paste of stone dust and water that results from sharpening – it is the real secret of this method.
Knife sharpener
Popular, because uncomplicated, are knife sharpeners . Here are the most diverse copies. Everywhere, however, the rule always applies the blade to the tip. Unfortunately, the simplicity of this knife sharpener is sometimes at the expense of the material: scratches and fine bumps are the result. For standard knives, however, these grinders are definitely recommended.
Clever replacement
If you are not a proud owner of professional sanding equipment, you can use simple household items. Above all, the rough undersides of ceramic cups or plates have proved their worth. Place the cup or plate upside down on a non-slip surface and pull the blade over the edge as if with a whetstone. Due to the small grinding surface, this sometimes takes time, but the trick works very well.
Tip: Even dull shears you can get afloat with a household kink. Take some aluminum foil and fold it two or three times. Then you cut the film over and over again. The aluminum breaks sharply when cutting and sharpens the scissors blade like new.
Remove
An ancient trick that has been somewhat forgotten is the regular removal of blades. Especially with thin razor blades, this method helps to extend the life of the knife considerably. In contrast to grinding, the blade is moved against the cutting direction during removal. As a result, the microscopic fragments of metal that have formed during use align themselves again. Not only does this make the knife sharper, it also stays sharp longer, as disordered micro particles increase wear. What you use for peeling, it does not matter much: Whether classic leather strap or jeans – both achieve the desired effect.
Care
Sharp knives need care. You should therefore not put high-quality specimens in the dishwasher because the salts used there attack the metal and cause flash rust. Also in the rinse water sensitive kitchen knives should not be too long. Original Japanese knives are usually not stainless and must be rubbed after cleaning with acid-free care oil. For storage, knife blocks made of wood, magnetic rails or felt covers are recommended.
According to the old joke, the Ostfriese takes his knife to the beach to set sail. Well-knives are indispensable in the kitchen. Whether onions, carrots or rosemary: A clean cut not only protects the nerves, but also the aroma. Have fun with your new sharpened blades!
