http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener Your Gourment Stainless Steel Cooking Shop Tue, 28 Jul 2009 13:21:59 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener/comment-page-1#comment-710 ref2conf Thu, 28 May 2009 23:53:59 +0000 http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener#comment-710 Hold the tool with one hand in front of you like a sword and hold the knife with the other hand. Starting from the base of both (cutting edge of knife looking to you), just run the knife along the tool away from you (it is safer) while you pull off the knife to the right, the whole cutting length of the blade must run througout the length of the tool. Repeat each side of the blade alternatively (up and down the tool) only 2 or 3 times, it is best to do it only a little but more often, you will keep your knife longer. Dont give too much pace because knife are rather fragile against these sharpeners.<br><b>References : </b><br>Personal experience Hold the tool with one hand in front of you like a sword and hold the knife with the other hand. Starting from the base of both (cutting edge of knife looking to you), just run the knife along the tool away from you (it is safer) while you pull off the knife to the right, the whole cutting length of the blade must run througout the length of the tool.
Repeat each side of the blade alternatively (up and down the tool) only 2 or 3 times, it is best to do it only a little but more often, you will keep your knife longer.
Dont give too much pace because knife are rather fragile against these sharpeners.
References :
Personal experience

]]> http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener/comment-page-1#comment-709 lysamariebetts Thu, 28 May 2009 23:35:59 +0000 http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener#comment-709 What you are describing is not a sharpener at all, but a honer. All it can do is bend your blade back to true (straight up and down). You do this by running your blade down the side of the honer, like you're slicing off a thin piece. Do 10 on each side, then 5 on each side, then 3 and then 1. To sharpen your knife, you really should have a professional grinder (about every 6 months) resharpen your blade. You can purchase a wet stone at most knife shops that will work, but you have to know what you are doing, or you will only dull your knives more! If you want to try it at home, here's a web site that might help!<br><b>References : </b><br>http://www.physics.mun.ca/~sstamp/knives/sharpen.html What you are describing is not a sharpener at all, but a honer. All it can do is bend your blade back to true (straight up and down). You do this by running your blade down the side of the honer, like you're slicing off a thin piece. Do 10 on each side, then 5 on each side, then 3 and then 1. To sharpen your knife, you really should have a professional grinder (about every 6 months) resharpen your blade. You can purchase a wet stone at most knife shops that will work, but you have to know what you are doing, or you will only dull your knives more! If you want to try it at home, here's a web site that might help!
References :
http://www.physics.mun.ca/~sstamp/knives/sharpen.html

]]> http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener/comment-page-1#comment-708 MaikitosGal Thu, 28 May 2009 23:20:59 +0000 http://www.stainless-steel-cooking.com/blog/how-do-you-properly-use-a-hand-knife-sharpener#comment-708 Try doing it away from you in fast brisk motion and strong on grain<br><b>References : </b><br> Try doing it away from you in fast brisk motion and strong on grain
References :

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