How to sharpen your knives correctly
CLICK HERE for care instructions
Double Bevel Knives
Start with the tip of the blade at the front of the stone at an angle of 210 (1), then push the knife forwards and at the same time move the knife across the stone as well (2), only light pressure is needed, the knife is basically being wiped across the stone.This movement will result in the blade near the handle arriving at the end of the stone (3), the process is then reversed. The knife is turned over and pulled towards oneself (4). As the knife is drawn in the blade is also being moved across the stone (5). The procedure is complete when the tip arrives at the back of the stone (6). The procedure is repeated until the knife is Kin sharp.
Single bevel knives
Single bevelled knives are sharpened with the flat side flat on the stone. (1) By applying only gentle pressure the blade is moved up the stone and simultaneously across the stone (2). The blade will then end up at the end of the stone with the whole blade having been honed (3). The process is then reversed, the angle of the knife is altered as it is drawn towards oneself (4). Make sure the blade is kept flat on the stone at all times. The procedure is complete when the tip of the blade arrives back at the front of the stone (5). Finally the knife is turned over and the bevelled edge is very lightly drawn over the stone to remove any burr (6). This is the only time that the bevelled side of the knife is touched.
How to use a ceramic cone
(1) Start with the back of the knife at the top of the cone making sure that the blade is kept vertical at all times (2 ) The knife is then moved down and drawn towards you applying gentle sideways and downward pressure. It is as though you are trying to cut the side of the cone off. (3) The procedure finishes with the tip of the knife being at the bottom of the cone, thus ensuring equal coverage of the cutting edge. The procedure is then repeated with the other side of the knife on the other side of the cone. It is best to steady the cone by holding the tip of the cone with your thumb and fore finger. Normally four or five wipes to each side of the knife will restore the fine edge. The cone is used dry but when it becomes discoloured with metal dust it can be washed under a hot tap. (4) Always remember the knife must be kept vertical at all times.