Your cart is currently empty!
How to maintain and sharpen knives
Knife maintenance
Every knife requires regular maintenance to remain reliable and durable. A knife is an extension of every cook’s hand, so a well-maintained knife helps achieve the best results in the kitchen.
After each use, wash the knife by hand with warm water. Use a soft sponge or cloth – abrasive sponges can damage the blade’s surface. Avoid washing knives in the dishwasher, even if the manufacturer permits it, as knives may come into contact with other metal objects during washing, which can damage the blade. It is also important to remove food residues before they dry, as the acids in food can damage the knife’s surface.
If rust spots appear on the knife, they can be removed using a steel cleaner. After cleaning, wash and dry the knife thoroughly. Once dried, apply a thin layer of food-grade oil to the blade – this helps prevent rusting.
To maintain the blade’s sharpness, use a cutting surface made of soft material, such as wood or plastic. Avoid using the knife to cut bones, frozen food, or other hard materials, as this can damage the blade. To remove chopped food from the cutting board, use the back of the knife rather than the blade to prevent dulling and reduce the risk of injury.
Knife Storage
A knife dulls quickly when stored loosely in a drawer where it comes into contact with other metal kitchen utensils. Additionally, this storage method is unsafe.
The best way to store knives is in a knife block, a dedicated drawer organizer, a wall-mounted magnetic knife strip, or by using protective blade covers. When transporting knives, always opt for blade-protected knife bags or cases to prevent damage to the blade and reduce the risk of injuries.
Knife Sharpening
A sharp and well-maintained knife is always safer to use than a dull one. In a typical home kitchen, sharpening after every use isn’t necessary, but regular maintenance ensures proper functionality. Whether to sharpen knives at regular intervals or only as needed depends on the user’s preference and the frequency of knife use. When a knife loses its cutting ability, it’s time to bring out the sharpening tools and restore its sharpness.
Although knife sharpening is not complicated, there are various tools available for home use, such as sharpening stones, honing rods, electric sharpeners, and other accessories. Manual sharpeners available in stores are often set to a fixed sharpening angle that cannot be adjusted. However, it is worthwhile to occasionally visit a professional knife sharpener who can assess the condition of the blade and restore the correct sharpening angle.
When sharpening, it’s important to follow the manufacturer’s recommendations if they are provided. Manufacturers design their knives with specific purposes in mind and determine the optimal sharpening angle to ensure the best performance and longevity. By following these instructions and considering the knife’s intended use and material, users can maximize the knife’s functionality and durability.
Before sharpening, make sure to clean the knife of any food residues, grease, or dirt, as these can damage the sharpening tools. Regardless of the sharpening method used, rinse the knife under warm water and dry it thoroughly after sharpening to ensure continued durability and safety.
What is the Knife Sharpening Angle or Blade Angle?
The knife sharpening angle refers to the angle of contact between the knife blade and the sharpening tool during the sharpening process. This angle largely determines the sharpness and durability of the blade edge.
Most knives have a blade that tapers on both sides at a specific angle, but some kitchen knives are sharpened at an angle on only one side. When referring to a 15-degree sharpening angle, it means the blade is sharpened at 15 degrees on each side, resulting in a total 30-degree blade angle.
Knives can be sharpened at various angles, typically ranging from 7 to 30 degrees. The smaller the angle, the sharper the blade, but it also becomes more susceptible to damage. Depending on the knife’s purpose (e.g., kitchen, filleting, or hunting knife), a balance must be struck between the sharpening angle and the blade’s durability. A smaller angle usually creates a sharper edge, while a larger angle ensures better resilience.
The choice of sharpening angle should align with the knife’s intended use, as it directly affects the blade’s efficiency and lifespan.
Under 10-Degree Sharpening Angle:
Such small angles are generally not used for kitchen knives. A 7- to 9-degree angle is typical for razor blades, while an 8- to 10-degree angle is used for straight razors. These angles produce extremely sharp edges but are also very delicate and prone to damage.
12- to 17-Degree Sharpening Angle:
This angle is designed for precision cutting and is ideal for delicate culinary tasks. Most Japanese knives, sushi knives, fillet knives, and paring knives have a 15-degree angle, enabling finer cuts on soft or delicate materials. This sharp edge allows smooth and effortless slicing but requires more frequent maintenance to retain sharpness.
17- to 22-Degree Sharpening Angle:
This angle strikes a balance between precision and durability. It is suitable for chef’s knives, smaller kitchen knives, boning knives, and, depending on the steel, hunting knives. Boning knives typically use an 18- to 20-degree angle, while hunting knives made from powder steel or other strong materials (60 HRC or higher) are also within this range.
22- to 25-Degree Sharpening Angle:
These durable angles are suitable for heavy-duty tasks, offering excellent edge retention for hunting, outdoor, and general-purpose use. They are ideal for hunting knives with steel hardness between 52 and 59 HRC, as well as pocket knives and survival knives.
Steel Hardness as a Concept
When the steel’s HRC hardness value is below 54, the blade is relatively soft. Such blades dull quickly but are easier to sharpen. Conversely, HRC values above 57 indicate high hardness and relatively high edge retention. However, as hardness increases, sharpening the blade becomes more challenging. For knives, steel with a maximum hardness of 65 HRC is used, as steel exceeding 65 HRC becomes too brittle and can break during use.
Rockwell Hardness Test
The Rockwell hardness test is one of the most common methods for determining the hardness of steel, based on the material’s resistance to indentation. The Rockwell test measures the depth of penetration of an indenter under a heavy load compared to a preliminary load. The result is a dimensionless number, expressed as HRC.