There is a problem that beginners do not know right away in the kitchen:
A dull blade is dangerous.
When you force the knife on the object you are cutting, the chances of accidental slipping – ergo, damage – are greater.
Therefore, it is a must to have sharp knives.
Technically, a whetstone is a type of knife sharpener. But to answer the question: yes, many experts – both professional chefs and blacksmiths – believe that this is the best way to put the knives on a good edge. Admittedly, it is quite difficult to use because it requires good skill.
Fortunately, there are other tools for this task, most of which are easier to operate.
Below is a comprehensive discussion of each type so you can choose which one is best
Whetstone (Then finished with a strap)
As mentioned, this is the best way to sand any blade. But it requires a lot of skill.
The good news is that there are several online video tutorials that you can follow.
With specific instructions and tips, you can work on this at home in no time.
Here is a general step-by-step guide:
1. Soak your stones
Put all your stones in at least one bowl of cool water for 15 minutes. This lubricates the grinders so that the metal filter from the steel can be easily washed off.
Pro tip: Use at least two gravel levels – one rough and another fine. Some even have an extremely smooth finish.
2. Start sanding
Hold your knife diagonally on the stone with two fingers on your non-dominant hand on the tip of the blade. Lift the back slightly so that the stone hits the edge at an angle.
Know the original angle of your bevel.
Most kitchen knives have 18-25 degree angles.
Those for filleting and mating have angles of 12-18 degrees.
Once you have set the position and angle, move the blade back and forth on the surface of the stone and move it gradually so that the entire length touches the grain.
Do this 3-4 times on both edges before moving on to the finer grain.
3. Wash, dry, then strap
When done, wash your tools and dry them with a cotton ball.
You can forgo strapping, but if you want to restore this to factory level quality, get a piece of leather and run the edges several times over it. This acts as a grinding rod that removes the remaining defects on the steel.
It’s a Grind …
And even if you did grasp the use of this, it is quite time consuming. Restoring the 10-degree angle to the slope takes 30 minutes to an hour, depending on how careful you are. You can spend all day on your entire knife block.
A satisfactory task
Then again, many people who do it at home say that this is quite therapeutic, that it is not a burden at all. This is why many chefs beat everything on their own.
Have a pro work on it
But if you do not have time for this or are not too confident after that YouTube lesson, go ahead and ask a professional to do it for you.
Pros: The best way, hands down, to sharpen your steel.
Cons: Difficult to learn and time consuming.
This is the option that most people prefer because it is easier to use.
Penetrations are similar to napkin dispensers, except that there are grinders in the middle.
All you have to do, as the name suggests, is place the edge in the middle and then pull the handle toward you so that the edge runs through it from the heel to the tip.
Do this several times and your knife may cut through tomatoes again.
Pros: Easier to use and relatively cheaper than most high quality ointments
Disadvantages: Not so versatile, can not be used for high carbon Japanese steel.
This is very similar to penetrations in anatomy, except that this has a machine inside that rolls the mills, making your life a little easier.
You still have to perform towing operations, but you no longer have to put as much effort into the task because the machine performs most of the work.
Most products on the market have multiple slots with different grits so you can go from rough to fine.
Pros: Easy to use. Faster grinding. Has many gravel levels.
Disadvantages: Not suitable for all knives, as it is difficult to control the grinding.
Go for Whetstone. You can thank us later
If you have figured out how to manually sharpen your knives, you will at least not be bothered (and threatened) by a dull knife for a year.
On top of that, the high quality brown is quite expensive; even more than electric sharpeners.
But it’s worth every penny.