If you keep your steak knife sharp, it will make a great difference in your eating experience – and those of your guests. It will also be safer. For, when your knife is dull-edged, greater pressure has to be applied than when you have a sharp blade. This makes it possible for the knife to slip. There are several tasks involved in sharpening of steak knives. Let’s examine them.
- You can sharpen a steak knife in two different but related ways: The first is to sharpen the knife with the use of a whetstone. The second is to sharpen it on a honing wheel.
Normally, the whetstone should be used once in a month. But when it comes to sharpening steel, the story is quite different.
Serrated knives, like all other knives, profit greatly if they are regularly sharpened. Sharp knives ensure great performance and long life. While you will need different tools to sharpen serrated knives, you have to sharpen them by making use of tools similar to the ones you used to hone your straight-edged ones. Now let’s see how we can sharpen those serrated, steak knives.
Buy A Sharpening Tool
First of all, buy a special tool to sharpen serrated knives. Serrated knives require sharpeners that are different from the ones used for blades that are straight edged. A tool for serrated knives is shaped like a rod; it usually narrows down to allow various serrated sizes. Ceramic is the tool’s best construction material.
How To Do IT
Since serrated knives normally look different from either side, the angle of the blade’s face will be the same till the edge; on the other edge, the blade’s face will slant a bit. This is known as the bevel. Sharpening tools can be used for such edges. Put the sharpening tool in a serrated groove and only then use it. Sharpen all grooves by using small strokes. For reasons of safety, don’t stroke close to the blade. Only a few strokes will do. Then check it’s sharpness by running your fingers at the groove’s backside. If you feel a burr, then the groove is well-sharpened.
Keep on sharpening all the grooves on the knife. If the serrations on the knife are of different sizes, then ensure that the sharpening rod’s tapered part is adjusted to suit that particular blade size. The burrs must be filed off totally. Burrs are the shavings of metal that were filed off during the sharpening process.Rub the knife on some sandpaper to get rid of the burrs completely. Alternatively, you can use the sharpening rod lightly against each groove to clean it of burrs, but don’t apply too much pressure.
Sharpen the straight edge of the knife. If the knife is semi-serrated, then use a whetstone to sharpen the remaining part. Don’t use the rod that’s meant to sharpen the serrated edges on the straight section. As we have seen, it takes lot of personal care to keep your steak knives gleaming and sharp!