Sharpening a kitchen knife is the process of sharpening the edge of a knife to restore its sharpness. The sharpness of a kitchen knife deteriorates with use, but polishing can restore the sharpness of a knife.

There are two main methods of sharpening kitchen knives

  1. Sharpening with a whetstone
    Sharpening with a whetstone is the traditional method of sharpening a kitchen knife. There are various types of whetstones, from coarse-grained stones to fine-grained stones, and the finish of the blade depends on the coarseness of the grain. When using a whetstone, it is important to sharpen the knife at the correct angle.
  2. How to sharpen with a sharpening stick
    Sharpening with a sharpening stick is an easier way to sharpen the edge of a kitchen knife than with a whetstone. There are different types of sharpening rods, such as diamond whetstones and steel ones, each of which has its own characteristics. When using a sharpening stick, it is important to sharpen the knife at the correct angle.

When sharpening a kitchen knife, it is important to do so carefully to avoid damaging the cutting edge and to sharpen it at the proper angle. It is also important to sharpen knives on a regular basis. The frequency of sharpening varies depending on the frequency of use and the sharpening method, but generally speaking, a good rule of thumb is once a month.
There are two types of knife sharpening methods: double-edge sharpening and single-edge sharpening, but generally, double-edge sharpening is used.

*This is a translation by a translation tool.