Kieron Murphy - Knife Sharpening FAQ's
Whether you're a professional chef in the kitchen or just an avid home cook, it can sometimes be difficult to understand what type of equipment to use when sharpening your knives. We asked Grunwerg brand ambassador, Kieron Murphy to answer all your top questions on knife sharpening, and here's what he had to say. You can watch the full video on our Knife Sharpening FAQ's here: https://www.youtube.com/watch?v=BuUpAmNBxaI&feature=youtu.be
Can I use the same sharpener for all my knives?
Yes you can. If you're using a whetstone, when you use a larger knife you want make sure you use the whole of the stone, back and forth. But if you're using a smaller knife, because of the size of the blade and are of the whetstone, you need to make sure you're sharpening across, so that will prevent you chipping the stone or damaging the knife edge. With the pull-through sharpener, it doesn't make any difference what size blade you're using because you follow a simple pull-through movement along the wheels of the sharpener.
How often should I sharpen my knives?
If you're a professional chef or work in a kitchen, you're looking at probably sharpening your knives once a week on a whetstone. You might want to sharpen them twice a week if you're cutting a lot of tough, raw meats and vegetables. If you're a home cook and spend a lot of time in the kitchen, 1-2 times per month would be sufficient for sharpening your knives.
Yes you can. If you're using a whetstone, when you use a larger knife you want make sure you use the whole of the stone, back and forth. But if you're using a smaller knife, because of the size of the blade and are of the whetstone, you need to make sure you're sharpening across, so that will prevent you chipping the stone or damaging the knife edge. With the pull-through sharpener, it doesn't make any difference what size blade you're using because you follow a simple pull-through movement along the wheels of the sharpener.
How often should I sharpen my knives?
If you're a professional chef or work in a kitchen, you're looking at probably sharpening your knives once a week on a whetstone. You might want to sharpen them twice a week if you're cutting a lot of tough, raw meats and vegetables. If you're a home cook and spend a lot of time in the kitchen, 1-2 times per month would be sufficient for sharpening your knives.
Do sharpeners cause damage to the knife?
If you use the knife sharpening equipment correctly, making sure you follow all the instructions, and then when you do actually sharpen the knife on a whetstone, pull-through sharpener or sharpening steel, just make sure you go nice and steady, and you won't damage the knife. It's all about precision and getting the correct angles, to ensure the knife blade is exceptionally sharp and smooth.
Can you sharpen a ceramic knife?
The simple answer is no. You cannot sharpen a ceramic knife, it's a completely different type of material to steel and you could end up damaging not only the knife but the knife sharpener.
If you use the knife sharpening equipment correctly, making sure you follow all the instructions, and then when you do actually sharpen the knife on a whetstone, pull-through sharpener or sharpening steel, just make sure you go nice and steady, and you won't damage the knife. It's all about precision and getting the correct angles, to ensure the knife blade is exceptionally sharp and smooth.
Can you sharpen a ceramic knife?
The simple answer is no. You cannot sharpen a ceramic knife, it's a completely different type of material to steel and you could end up damaging not only the knife but the knife sharpener.
Can you sharpen a serrated knife?
A serrated edge knife is different to a normal knife because the blade has 'sharp teeth' or points along the cutting edge. It's not ideal for use on any kind of sharpening equipment because the teeth can chip and mark a whetstone, pull-through sharpener or sharpening steel.
What's the easiest way to sharpen my knife?
The easiest knife sharpener to use is the pull-through sharpener because it has built-in grooves that you put the knife into, enabling you to sharpen correctly. You don't have to follow any set angles or instructions, so when you pull the knife back and forth, it's super easy and you can't really go wrong.
A serrated edge knife is different to a normal knife because the blade has 'sharp teeth' or points along the cutting edge. It's not ideal for use on any kind of sharpening equipment because the teeth can chip and mark a whetstone, pull-through sharpener or sharpening steel.
What's the easiest way to sharpen my knife?
The easiest knife sharpener to use is the pull-through sharpener because it has built-in grooves that you put the knife into, enabling you to sharpen correctly. You don't have to follow any set angles or instructions, so when you pull the knife back and forth, it's super easy and you can't really go wrong.
How much water should I use with my whetstone?
Prior to using a whetstone, if it's a traditional whetstone you need to soak it in water for 20 minutes until the bubbled have dispersed, and then you can take it out to sharpen. With a ceramic whetstone you don't have to fully soak the stone in water beforehand, you can just pour a generous layer of water or oil over the stone, and then sharpen away.
Prior to using a whetstone, if it's a traditional whetstone you need to soak it in water for 20 minutes until the bubbled have dispersed, and then you can take it out to sharpen. With a ceramic whetstone you don't have to fully soak the stone in water beforehand, you can just pour a generous layer of water or oil over the stone, and then sharpen away.