Essential in the kitchen, kitchen knives frequent every home’s drawers, counters and sinks. Kitchen knives perform any number of tasks, including every possible food preparation chore. However, after multiple uses, kitchen knives become useless unless they are sharpened.
A dull knife can no longer cut through bread or slice meat thinly and evenly, and that is why every homeowner and chef must sharpen kitchen knives.
There are many methods for sharpening knives, but one of the most popular is using a sharpening steel rod. The choice of knife sharpening methods depends primarily on the type of knife being sharpened; different blades and different kitchen knives brands have different requirements. But still, the sharpening steel rod is the most versatile and the most useful with the widest range of kitchen knives, from chef’s knives to bread knives to the smallest paring knife.
Besides the sharpening steel rod, wet stones and mechanized commercial sharpeners can be used to sharpen any number of kitchen knives. For any cook, it is critical to know how to sharpen kitchen knives.
The sharpening steel rod is often includes in most cutlery sets; it even has its own slot in the holding block. For that reason, most people are familiar with the tool, and when they hear of knife sharpening, they think of it foremost out of all of the methods. The tool is simply a long steel rod with a handle, but it is still one of the most successful ways to sharpen kitchen knives, even in a modern world of technology, motors and gadgets that do it themselves.
Kitchen knives can be sharpened with the sharpening steel rod in five steps.
First, the rod must be held in one hand with a good enough grip to be able to apply force. Secondly, the lod must be held in the other hand, once again, with a solid, strong grip. Next, the handle of the knife needs to touch the bottom of the sharpening steel rod. Then the blade is placed against the steel at an angle of 10 to 25 degrees. Lastly, the blade is drawn down across the rod; this is repeated several times on both sides of the blade edge until both sides are sharpened.
While it is easy to sharpen kitchen knives with a sharpening steel rod, it can be harmful if done improperly, or if adequate attention is not paid to the task. Knives should be kept out of reach of children at all times, but especially when sharpening. Professionals, manufacturers and store retailers can offer other knife sharpening tips, and will also know which sharpening method is best for each type of kitchen knife. The sharpening steel rod can save a lot of money in the long run by prolonging the life of kitchen knives; it sharpens the blade and protects it from rust and dust. Some knives, if cared for with the right amount of affection and attention, can last longer than their owners. It is all a matter of effort and dedication.