Forget about expensive electric sharpeners that unnecessarily remove millimeters of steel from your knives. Experts, especially chefs and butchers, know that the key to razor-sharpness is not brute force, but the right angle and one item you have in your kitchen right now.<\/p>\n\n\n\n
Secret Revealed: The Ceramic-Bottom Trick
If you don’t have a professional sharpening stone on hand, the best and fastest tool is a regular ceramic mug.<\/p>\n\n\n\n
Turn the mug over: Use the bottom of the mug, specifically the rough, unglazed ring on the bottom. Ceramic is harder than steel, so it acts as a gentle sharpening stone.
Correct angle (Key to success): Place the knife at a 15\u00b0 to 20\u00b0 angle to the edge.
Hint: If you can’t imagine 20\u00b0, it’s about half of a right angle.
Smooth motion: Pull the blade towards you (from the handle to the tip), as if you were cutting a thin slice from a mug. Repeat 5 to 10 times on each side.
Why do knives go dull right away? (Mistakes you’re making)
Even the best knife will go bad in a matter of days if you do these three things:<\/p>\n\n\n\n
Mistake What’s happening to the knife Better solution
Dishwasher Hot water and salt dull the blade and destroy the handle. Wash knives by hand in cold\/lukewarm water only.
Cutting on glass\/stone The hard surface will instantly bend the delicate micro-edge of the blade. Use only wooden or soft plastic boards.
Drawer storage Knives bang against each other and dull each other. Use a magnetic strip or wooden block.
How do you know if a knife is really sharp?
Experts don\u2019t use the thumb test (it\u2019s dangerous). Try the newspaper test:<\/p>\n\n\n\n
Hold a sheet of paper loosely in the air with one hand.
Try cutting it from top to bottom with the knife.
A sharp knife will cut through the paper cleanly, without tearing or bending the paper.
\ud83d\udca1 Pro Tip: Leather Belt Trick
To get the edge to absolute perfection (really razor-sharp), after sharpening on a mug, \u201cstropping\u201d the knife on the back of a leather belt several times (away from the blade). This process is called stropping and will remove even the smallest metal filings (needles) that may be left on the edge.<\/p>\n\n\n\n
Would you like me to explain how to make a homemade sharpening paste that will give your knives a mirror-like shine?<\/p>\n","protected":false},"excerpt":{"rendered":"
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