For any chef or cooking enthusiast, a good set of knives is essential for creating delicious meals. And when it comes to knives, Henckel knives are known for their high quality and durability. However, even the best quality knife can lose its sharpness over time with frequent use.
To ensure that your Henckel knives remain in top condition and continue to perform at their best, we have compiled six sharpening tips that will help you maintain their sharpness and extend their lifespan. From the proper sharpening technique to using the right tools, these tips will ensure that you get the most out of your Henckel knives while also improving your overall cooking experience.
Don’t let your knife get dull
Letting your knife go where it rarely cuts will do a lot more work for you. If you take a minute each week (or daily, depending on usage) to make a few passes and keep your knife in good condition, you’ll rarely need to sharpen it. I use a leather strap once or twice a week to keep my knives in shape, and they rarely need a full sharpening like I describe here. Use a strop like you would the sandpaper method.
The angle guide is your friend
A few companies have little angle guides that come with their stones that look like little wedges. These wedges are meant to help you get a feel for the angle. Most come in 17, 20 or 25 degrees. For a beginner, these can really speed up the learning process. Once you get a feel for it, you probably won’t keep using them, but they’re great aids in learning.
Don’t forget the stomach
It can be difficult to get a consistent angle at the belly (the curved part near the tip). I always cut it with the edge parallel to the bottom of the stone. At the start of the pass, the handle of the knife will be pointed away from you so that the tip is parallel to the bottom (next to the rock closest to you). As your pass progresses, the handle will become parallel to the bottom of the rock as you reach the straight part of the ledge.
Take your time
If you have a lot more to do, don’t sit down and try to learn it. Set aside some time to practice this skill so you can work through it slowly and absorb what you’re doing. Trying to rush through it will frustrate you and possibly result in poor results or injury.
Practice on a cheap knife
Everyone has one of those gas station knives kicking around and they’re perfect for practice. Most come with a terrible edge anyway. You won’t be heartbroken if you slip and scratch the surface, and you won’t lose sleep if you foul the edge. Once you have some confidence, move on to the important stuff.
Don’t “roll” your knife
One of the most common mistakes I see is turning the knife at the end of a pass on stone or paper. This will change the angle and prevent you from getting a good edge. At the end of the pass, keep the knife at the same angle and lift straight up to return for another pass. At the end of the pass you should not see your wrist as you twist a throttle on the motorcycle. Keep your wrists still. Lift your hand at the end, don’t twist or roll the knife.
Final thoughts on knife sharpening
Although the examples used here were Arkansas stones and sandpaper, the same basic steps and principles can be applied to most sharpening techniques, whether they are sharpening a knife with a guided system, such as a work sharp knife and tool sharpener or a ceramic rod. You still need to establish an angle, raise a hole and refine the edge. Learning how to sharpen a knives or kitchen knives shouldn’t feel like a mystery, even if there is some art involved. Remember that perfect practice makes perfect, so take your time and focus on getting the angles and technique right and you’ll be enjoying a sharp edge before you know it. Read more: How to cut green onions
