If you cook a lot you’ve undoubtedly encountered dull knives and the havoc they can create. Squashed tomatoes, slipping blades, bloodied fingers. If you’re not sharpening regularly you’ve maybe forgoten how nice fresh steel can be. Michael Ruhlman waxes poetic on the razor sharp blade, but I’m disappointed to hear he recommends everyone take thier knives to professionals. Using a stone takes practice but it’s not impossible, and when the skill is honed you’ll be able to put a great edge on almost any knife.
Gourmet.com has a killer video demonstration that I think warrants a few minutes of your time. Check out Ian’s technique and then add the pyramid pattern I learned while sharpening straight razors. First I grind one side of the knife ten strokes, then rotate and grind the other side equally. Next I’ll rotate again back to the first side for 9 strokes, rotate and 9 more. Then 8 and 8, 7 and 7, so on till I get down to one. After I’ve completed the pyramid I’ll do it again starting at 5 strokes, this time with softer and softer pressure. The last fine strokes help define that razor sharp edge. When I’m done I can cut paper like Ian, and even shave my arm.
Frequency depends on how often you use your knife but I like to use the seasons to keep my blades straight. I use the stone once every four months when the seasons change, and a honing steel every time I cook as part of my meta mis. If you’ve been abusing your knife for years, then Ruhlman’s right. You’re better off having a pro return your blade to greatness. But if you have a great edge already, It’s certainly in your capability to keep it there.
{ 2 comments… read them below or add one }
Another reason to do it yourself is that like a lot of low-status labor-intensive services, it’s become difficult to find practitioners. Most of the professional sharpeners are retired or dead. In the DC area, so far as I know, there aren’t any. E. g., I saw a sign at Sur La Table offering knife sharpening services, but upon investigation they admitted that they just run them thru a ChefsChoice machine.
A great point David. You can do better than that at home if you’re willing to practice. I know some guys at the Post take theirs to Baltimore for an old school sharpening. That’s a long haul.