Do you want to learn brilliant knife tips to for a more remarkable outcome of your dishes?
Do you want to lengthen the lifespan of your knife in order to save money in the long run? Or do you want to maintain your knife’s sharpness throughout use? Look no further. You’ve come to the right place!
Tips and Tricks To Remember
My experience have taught me well. In my first years of using knives, I thought all it can do is slice and dice, then eventually get dull after a couple of months.
I was surprised that there are actually ways where you can make food preparation a whole lot easier.
These are tips and trick I’ve learned by experience and by the teaching of knife experts – this includes tips from Steven Dick, the editor of Tactical Life.
You can also follow their techniques for a smooth-sailing practice.
Get your angles right
For the first timers out there, this might be a challenge for you. Unless if you’re using sharpeners with an effective angle guide for precision sharpening, then you might need a bit of helping hand in this matter.
Most people think that finding a specific angle is important, but that’s a flawed concept. Professionals believe that the first thing you have to make sure of is to keep a constant angle while sharpening.
The ideal angle would be keeping a constant 20-degree as you sharpen. It’s going to take time, but acquiring the skill is priceless.
Don’t freak-out, just chill
Beginners usually commit the mistake of putting more pressure than needed – it’s like you’re on the stage, and you’re suffering from stage fright, being stressed in front of the crowd only makes it worse.
In fact, you don’t have to take it coming from me, take it from a world-class professional. Bill Raczkowski, president of the American Knife & Tool Institute, has expressed his thoughts on this.
Bill said, “One thing new people tend to do is over-pressure the knife when sharpening. My best analogy is a golf swing or throwing a bowling ball — more effort does not necessarily mean the ball goes further or straighter. It’s a very light grip and low pressure on the knife that’s best. Let the stone do the work; keep a constant angle and a constant pressure on the stone.”
Listen to what the expert has to say – newbies, just keep calm and sharpen your knives accordingly!
Removing rust is only a pencil away
Are you having trouble with removing rust? Do you have a pencil a leftover pencil way back from elementary days? Well, you have your answer right there! As unlikely as it seems, professionals actually use pencils to remove the rust away.
You remove it using point of a lead (graphite) pencil – and POOF! Problem solved. The rust from the nooks and crannies are gone.
Know your stuff
Even if you’re new to this whole charade, you must know your stuff – specifically, your stones. If not, you might be spending on extra money, which could have been avoided. Stones often people buy are those that can be used either wet or dry.
But unfortunately, oil is the number one enemy for some of the stones as it can promote to the stone’s deterioration.
Another reason why you need to be careful when choosing your stones is because on the account that you’ve bought a low-quality item, it permits oil to block the surface of the stone.
When this happens, sharpening process would take a much longer time to finish as it can over-lubricate the surface.
Overall, just make a thorough investigation on the manufacturers and brand to determine its authenticity and quality. Make it a habit to read the guidelines as well.
Check the blade first
If possible, before using your newly-purchased knife, measure its sharpness first. Commonly, experts use this simple method for checking – cutting a sheet of paper.
You’ll be able to tell by the results, if the paper is cleanly sliced, and there’s no sign of the paper being bent, then it’s in top condition.
And of course, please don’t test the sharpness on yourself – obviously.
Pocket sheath makes everything easier
It’s time to upgrade! Stop using your old pocketknife and folder to carry around your small fixed-blade. Instead, use pocket sheath instead. It’s easier, and gives you a much more comfortable experience than the other two.
Don’t be reckless
Blades have their own set of restrictions, that’s why proper care and maintenance should always be practiced. There are certain cutting boards in which you should never use as it quickly dulls your knife.
Don’t use it on surfaces that are hard; this may be glass, ceramic tile or plates, marble, and acrylics. Ideally, the only two things you should use as chopping boards are polypropylene or wood.
Knives have their own purpose
This means, you should never assume that every knife that you find is an all-purpose knife.
This is probably what beginners think – “Oh, it’s sharp and pointy, this should do the trick” – NO! You should absolutely avoid having that mindset.
When a knife is made for cutting, then use it for cutting only. Don’t use it to chop food. It’ll eventually lead your knife to have undesirable outcome.
Hone to own
To make sure that your knife is well-kept and regularly maintained, then make it a habit to hone it weekly – it should do the trick. If doesn’t, then you take an expert’s advice.
MESSER MEISTER, a certified knife expert said, “If you can’t get your edge back by honing, sharpen it on either a ceramic or diamond coated steel or a stone.”
Make each blade different
There are pocket knives which has a multi-blade feature. If you happen to own one, then customize each blade differently. You could open up different options for your convenience.
For instance, if you want a chisel grind on one blade, and a “toothy” edge on the other, then do it. Feel free to explore!
You can save the nails
If your hands are wet, and you want to open your pocketknife, there’s actually neat trick you can do. Actually, you have two simple options. You can either use another knife to open it – or you could just wait for your hands to dry.
Just don’t do it while they’re wet because it’s one way of potentially ripping the thumbnail off.
Take your time
You don’t have to hurriedly do things, says Philip Johnson Knife Sharpening, as the result isn’t going to be in your favor. “Take metal off sparingly, it can’t be put back. Look and take stock first, then grind / polish, but always remove only the minimal amount of metal.”
You can use an alternative striker
If you’re not too confident of using your knife to strike a fire steel, then there are techniques for the job. You may use a shard of glass to do the job for you (although you really need to be cautious when doing this) or the lid of a tin can.
Basically, you are free to use anything that’s well-defined enough – you can even use a sharp rock to do the works for you.
Use bags for winter
When you’re using your knife out in the open during winter, condensation is the enemy. However, you can prevent it from happening by simply putting it inside a plastic bag before you go home. You may remove it from the bag once it has returned to normal.
Strop your bevel
You’ll be amazed by what this little technique is able to do. While it’s true that the idea of stropping is meant for convex edges, but it actually plays an important role when it comes to sharpening knives in general.
One can say that it can be the last process in the sharpening procedure. If done correctly, you can even make it as method for sharpening your knife as it provides excellent results.
Find a sharpie and use it
Who knew a sharpie would be useful tool for a sharpening technique. Before sharpening, you simply mark the edge. Doing this, you’re able to tell what specific areas need a bit more attention, and what areas are working out.
Knife professional, One Stop Knife Shop, said it best. “Use a sharpie to color the edge prior to sharpening. That way you can see what areas have been sharpened and what areas need to be hit. Use a quality sharpener like the spyderco sharp maker and it makes the task much easier.”
Putting Things Together
There are these nifty tricks and techniques you can follow, and a whole lot more. It doesn’t matter if you’re a newbie or a veteran, getting amazing techniques always help!
Professionals have been kind enough to share their experiences on what brilliant tricks you can do with your knife, and hopefully, you’ll share your own experiences as well.
And since I know you want more tricks, feel free to open up this video – trust me, it’s worth your time.