Sharpen a knife step by step with a honing rod
We explain it to you step by step
It is inevitable that a knife, due to daily or frequent use in the kitchen, ends up losing its sharpness. Especially chef’s knives, ham knives, vegetable knives, paring knives, fillet knives, butcher knives, fishmonger knives, or Japanese knives.
Moreover, it is important to dispel the myth that sharp knives are dangerous since, in reality, working with a dull knife is more dangerous than with a sharp one. Why? A poorly sharpened knife wastes time and affects cutting precision because more force and pressure are required on the food. See how simple it is to keep your knives always sharp.
Sharpen a knife step by step with a sharpening steel.
Do you know the origin of the word “chaira”? It comes from Galician, meaning its origin is Celtic. A “chaira” is the tool used to sharpen knives, and it is nothing more than a cylindrical steel rod with a handle.
| 1 |
Place the knife at a 20º angle. |
| 2 |
Pass the knife over the sharpening rod, not the other way around; the rod over the knife. |
| 3 |
Start with the heel of the knife and finish at its tip. |
| 4 |
Repeat the action on both sides of the edge, about 6-8 times. |
| 5 |
Clean it with a cloth before using it again. |
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Sharpen a knife step by step with a honing rod
It is inevitable that a knife, due to its daily or recurring use in the kitchen, will eventually lose its sharpness…