The Art of Knife Skills
Sharpening and honing are two different processes that help maintain the edge of a knife.
Sharpening is the process of grinding away metal to create a new edge. It is done using a sharpening stone, a honing machine, or a honing steel. Sharpening stones come in different grits, usually ranging from coarse to fine. Coarse grits are used for repairing damaged or dull blades, while finer grits are used for honing and polishing the edge. Honing machines are electric machines that do the work of sharpening for you. They are usually used in professional kitchens. Honing steels, on the other hand, are manual tools that are used to realign the blade’s edge. They do not actually sharpen the blade, but they do help maintain the edge by removing any burrs and creating a straight edge.
Honing is the process of realigning the edge of the blade. Over time, the edge of a knife will become misaligned, causing it to lose its sharpness. Honing helps realign the edge, making it sharper and more effective. Honing is done using a honing steel, which is a long metal rod that is often included with knife sets. To hone a knife, you hold the honing steel vertically and run the blade of the knife down the steel at a 20-degree angle. You repeat this process on both sides of the blade for a total of 10 to 15 strokes. This process helps realign the blade and keeps it sharp for longer.
It is important to note that honing and sharpening should not be done too frequently. Over-sharpening can lead to a shorter lifespan for your knife as it can remove too much material from the blade. Honing, on the other hand, can be done more frequently, but it is important to not overdo it as well. A good rule of thumb is to sharpen your knife every six months and hone it every time you use it.
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