How To Properly Maintain Your Kitchen Knives
Your kitchen knife will be your closest co-worker as a cook. Treat it with care and respect, and it will serve you well in the kitchen. Treat it badly, and it will turn on you.
I believe it was Anthony Bourdain who gave that comforting and gentle advice to new cooks; “If you are incapable of demonstrating pride in your tools, you are incapable as well of making food you can be proud of.” And that, when you do cut your finger wide open with a dull knife that has slipped, you will richly deserve it.
He then compares his readers to howler monkeys with syphilis and goes on to describe a dull knife as a sin against the Kitchen Gods.
Bourdain can be a bit dramatic, but he’s also right. Your kitchen knife is very important to your cooking routine. It’s worth it to get one (or two, or three) that is of good quality, and take good very care of it.
After all, you paid good money for a good knife. Shouldn’t it serve you for as long as possible?
So, it’s been a while, has it? Your knife has got some nice battle scars by this point. It’s losing just a bit of its cutting ability and it may even have tiny chips in the blade.
Here’s one from my collection. Tiny chips are visible and the knife has been used daily for a year or so. It’s ready for some care.
You’ll want to have sharpening stones of various grit (roughness). Rough stones should be used sparingly, to polish out major damage (such as chips).
Medium stones are used most of the time for general sharpening, and fine stones finish the edge and polish it to a smooth finish. Use a stone appropriate for your knife. You can also read my another post - Japanese Masamoto Tsukiji Kitchen Knives.
I have a rough stone for serious jobs and a combination stone with two sides; medium and very fine.
Sharpening stones should be soaked in water before use and kept moist while sharpening (water helps to clear away the steel particles that will form). I just keep a small glass of water nearby and drip it onto the stone with my fingers as I go.
There is an easy trick to figure out the correct angle. Holding the knife straight up and down on the stone is 90 degrees. Eyeball half of that and you have 45 degrees.
Half of that again, and you are at ~22 degrees. For western knives, this is the correct sharpening angle.
If you have a Japanese knife with a thinner edge, just reduce the angle to half of that again, and you have ~12 degrees, which is correct for these knives. Another way to think about 12 degrees is to imagine two coins stacked under the back edge of the knife.
Now you can begin to sharpen on the rough (if you have chipping or very a dull knife) or medium stone (for most of the time). You’ll want to use both hands to evenly move the blade flat against the wet stone.
Keep your fingers on the kitchen knife right above the center of the stone, not to the left or right. Move in long oval shapes, keeping the blade very level. You’ll start to see dark steel particles coming off in the water as you move the blade along the stone.
Move the knife as needed to make sure all areas are covered, but keep your fingers / pressure centered on the same area of the stone. Repeat evenly on both sides of the knife.
Always finish with a fine grain stone (using the same technique) to polish and put a keen edge on the finished product.
Wipe away the water and particles, then finish your sharpening with a few passes on the steel. That’s it!
Over time, your stones may develop a concave surface – not a good thing for an even grind. Don’t throw them away, though. Instead, invest in a stone fixer… a tool which can level the surface of your sharpening stones.
Using a Steel
I used to think this was essential but, after using and reading about my Masamoto Tsukiji knives, now I’m not so sure. It can’t really hurt to use a steel, but if you’re regularly sharpening as described above, I don’t know that it’s absolutely necessary.
A steel doesn’t really “sharpen” the kitchen knife. It maintains the edge’s alignment and prevents it from getting dull quickly.
To use it, just hold the knife at a very shallow angle to the steel and draw it along the length from base to tip, as if you were trying to shave off very thin slices of the steel.
Repeat a few times for both sides of the blade, evenly. It only takes a few seconds once you get used to it.
Anyway, that’s about all it takes. It’s not difficult to take a few moments to take care of your knives, and you’ll be glad you did when you don’t slice off a fingertip by accident.