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Working with a dull knife is more dangerous than it looks.
Usually you put so much pressure on it, that it slips and hits the opposite hand badly. like 6 stitches badly. My custom chef is not exactly dull but it's defo not sharp enough.

Step 1: HONING STEEL

The first method to sharpen a chef knife is to use a honing steel.

it's fast, but truth be told it doesn't actually sharpen your blade, it's more correcting it in fact.

so good to improve the edge but not if you have a dull knife.

Step 2: SHARPENING STONE

A SHARPENING stone usually has two sides

a rough to quickly smooth it down, and a fine one to properly finish it.

in order to use it, I am soaking it in water first for a few minutes, or until no bubbles come out of it.

Step 3: SHARPENING STONE

I secure it on the table with kitchen paper.

To sharpen the chef knife , just imagine you have to cut slices of that stone at a 15° angle.

i know it's not super easy to get the angle right so here's how I cheat on this everytime. if you lay the blade flat : this is zero degree. hold it vertically : this is 90 degrees between those : 45 degrees between those : 22.5 deg between those : about 11 deg, so a touch more than that.

each side gets 3 passes then 2 passes then 1. done.

Step 4: USING a BELT SANDER

whetstone is great, However, it's hard to be consistent and to keep it real flat.

And that is why i like using an Electric File.

First off, Switch any rough sanding belt for a finer one. This is a smooth 320 grit.

Then, I am running it on the slowest speed.

Again , just imagine to cutting sluce into that belt, at a 15 degrees angle. each side gets 3, 2, 1. done.

Although, I would not do it on an expensive blade, I find this just works perfectly for me.

Step 5: RAZOR SHARP

My Chef Knife is definitely Sharper now.

Remember : Sharp knife goes where YOU want, dull knife goes where IT wants.

<p>Such a good tutorial, I'm surprised there aren't any comments here!</p>

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