How to Sharpen a Knife Safely — A Dull Knife Is a Dangerous Knife
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A dull knife is more dangerous than a sharp one because you have to push harder, which means less control and more chance of slipping. You do not need expensive tools — a simple whetstone or even a ceramic honing rod will keep your knives in great shape. Hold the blade at roughly a 15-20 degree angle and draw it across the stone in smooth, consistent strokes, alternating sides.
Hone your knife on a steel rod before each use — this does not sharpen but realigns the edge. Actually sharpen on a whetstone every few months depending on use. After sharpening, test on a tomato or a sheet of paper. A properly sharp knife should glide through both effortlessly. Treat your knives well and they will treat your food well.
The point
A dull knife is more dangerous than a sharp one. Hone before each use and sharpen on a whetstone every few months.
Living experience
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A sharp knife is safer than a dull one. A dull knife requires more force, which means less control. I sharpen mine every two weeks — takes 5 minutes with a whetstone.
Pro tip: test sharpness on a tomato. If it doesn't slice through with almost no pressure, it needs sharpening.