Blunt knives are one of the most annoying things to encounter when cooking. This becomes very evident when you try to slice a tomato or dice an onion. A sharp knife is a chef’s best friend and therefore it’s helpful if you know how to sharpen kitchen knives.
Home sharpening methods include using a sharpening steel, drawing knives across a flat sharpening stone, or using a commercial knife sharpener.
Using a Sharpening Steel - Hold the steel - a metal rod designed for sharpening knives - in one hand.
With the knife at a 10 to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel.
Holding the knife by its handle, put the blade at a 10- to 25-degree angle to the stone.
The process usually involves drawing the knife blade through the mechanism toward you until the knife is sharpened. This method is not recommended for fine knives.