How To Sharpen a Knife With a Stone
Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from gchoi81 and more videos in the Utensils category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Sharp knives can cut your prep time in half, and, believe it or not, they're actually safer than dull knives—they're less likely to slip. To complete this How-To you will need: A sharpening stone, also known as a "Japanese waterstone" A bowl of water large enough to hold the stone A kitchen towel A flat, stable surface A dull knife A honing steel or ceramic sharpening rod Step 1: Soak stone Soak the sharpening stone in a bowl of water for 5 minutes. Tip: Avoid oil stones-they are difficult to use correctly, even for culinary professionals. Step 2: Place stone Remove the stone from the water and place it on a towel on a stable surface. Make sure the coarse side faces up. Step 3: Hold knife If you're sharpening a chef's knife, hold it semi-parallel against the stone at a 20-degree angle with one hand on the handle and the other on the top part of the blade. Tip: The 20-degree angle should be about the width of a matchbook, or even smaller for knives that require a thinner edge. Step 4: Draw along stone Starting with the base of the knife, called the heel, draw the blade sideways along the stone while pulling the blade toward you so that the <b>...</b>
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