How to sharpen a knife...............

[david11]

Having brought a Sabatier knife set with sabatier steel,is there a nice soul out there who could give me advice how i keep the knives sharp,have seen the local butcher perform this art with ease.They have rivets through handle so imagine they are of good quality.

[ethandron]

it's difficult to explain, you need to see it really. perhaps your butcher would show you?

[heathfield]

Type 'knife sharpening' into Google, and spend an evening going through all the advice on offer! There's a typical page here

[Buenchico]

Quote:
"How to hold the steel
The steel can be held in 2 ways:

� �In midair�, like the professionals, quickly sliding the cutting edge of the knife against the steel bit. This movement, which should be elegant, requires some practice and a good intuitive command of the angle to be used.

� Calmly: by blocking the tip of the steel rod vertically on a cutting board. You can then devote all your attention to keeping the right angle and the correct pressure, sliding the edge from top to bottom, on one side of the blade and then on the other.

Using a steel

However you hold the steel:
� Place the blade of your knife so as to form an angle of about 20� with the rod.
� Slide the blade of your knife along its whole length against the rod exerting pressure; repeat this operation on both sides of the blade.
� Wipe the blade of your knife with a teacloth and then test its cutting edge. If the result is not satisfactory, repeat the operation."

Source:
http://www.sabatier.com/gb/ecole/conseils_entr etien.html

Chris

[cyberflute]

Knives should be sharpened with a whetstone. It is used to put an edge on a dull blade. To do this, place the heel of the blade against the whetstone at a 20-degree angle. Press down on the blade while pushing it away from you in one long arc, as if to slice off a thin piece of stone. Repeat the procedure on both sides until sharp. To keep your knives sharper longer, never wash them in a dishwasher. Wash and dry your knives by hand after use. For more information, see this helpful site...

http://www.how-to-coo...orgourmetcooking.html