Learning how to sharpen steak knives is just different from straight blades. However, it is not as complicated as most people think when they begin to research the subject. Due to the serrations on the edge of the blade, most of the blade does not even come in contact with a cutting board, extending the blade’s life anyway.
Pair that with a high-quality serrated bread knife that has a hardened steel blade, and you should be able to take a long time before you need to sharpen. However, once the edge becomes dull, you will notice that it no longer cuts cleaning food. When this happens, the knife will start ripping or ripping whatever you missed.
We are going to cover two different methods of sharpening steak knives. Each technique varies slightly in both difficulty and time. The one you use will depend mainly on your knife’s state and the tools you have at home. We will discuss each option, starting with the most complex and ending with the simplest.
Method 1: Knife Sharpening With Tools
Five expert sharping tools and ways to make the job easier
1- Sharpen Serrated Knives With a Diamond Sharpening Steel
The steel’s bend needs to fit the blade’s scallops when utilizing diamond steel to sharpen a serrated knife. Take your edge to a cookware store and discover diamond-coated steel that coordinates the scallop size on your knife.
If you are shopping online, you can find the diameter you need by holding the pieces against the scallops. Then use this dimension to order the correct diameter sharpener.
Note that one side of the blade is flat and the other is tapered. Sharpen only the tapered side. Starting at one end, sharpen each scallop with two or three strokes, matching the original angle. When you’re done, run your knife over the corrugated cardboard to remove any metal filings.
2- Use a Handheld Sharpener On Kitchen Knives
Most of the time, you don’t need an expensive power tool or knife sharpening system to maintain a working edge on your kitchen knives. Regular use of a hand pencil sharpener is fine.
This sharpener has carbide steel poles to shape the edge and diamond rods to complete the border. Follow the instructions to sharpen kitchen cuts that have standard angled edges quickly.
3- Touch Up a Knive With a Honing Steel
You’ve probably seen chefs on cooking shows wielding knife and steel like a samurai sword and thought it was for professionals only. But burnishing steel is not difficult to use and is perfect for restoring a sharp edge to your knives.
You can’t wholly reestablish a dull edge with steel. However, you’ll be amazed how rapidly you can take a slightly dulled advantage to nearly razor-sharpness with only a couple of strokes.
The most secure way for utilizing steel is to lay the tip on a surface that is not very slippery, similar to a wooden cutting board. At that point threaten to use the blade down and across, exchanging sides. Keep the blade at around a 25-degree point, so you are merely adjusting the edge.
The steel does not hone. It essentially fixes the wavy edge, so the blade cuts through the material better. Ultimately you’ll need to resharpen the blade, however for between-honing checkups; you can’t beat steel. You can purchase steel any place great blades are sold.
4- Tune-Up Carbide Router Bits With a Diamond Paddle
Chipped or very dull carbide bits require professional sharpening, but you can restore a slightly soft edge with a diamond blade. The one pictured is available online and at sporting goods and woodworking stores.
To avoid changing the cutting profile of the bit, sharpen only the back of the blades. One convenient method is to clamp the diamond trowel to your workbench and move the bit back and forth across the diamond-impregnated surface. Start with the coarsest grain side of the palette. Then go to the slim side. Sharp carbide should have a uniform shiny stripe along the cutting edge.
5- Foolproof Chisel and Plane Sharpening
There is nothing like working with a sharp plane or chisel and nothing more frustrating than using dull tools. Arkansas or Japanese stones are the traditional tools, but they are expensive to buy and require practice and skill to use. But there is a simple and inexpensive way to get great results without stones and a lot of course.
The way to progress is the sharpening guide, which guarantees a steady angle. The focus has indicated works for both chisel and plane blades. You will also require a 12-in. square of 1/4-in. Reinforced glass to give an entirely level sharpening surface. You can arrange one at any home improvement shop, yet make sure to have the sharp edges sanded smooth.
The extent of the blade determines the sharpening angle before attaching it to the fence. The guide’s side’s dimensions indicate where to place the scissors and planes to maintain 25 and 30-degree angles. Hold the blade in the direction and rotate it back and forth on thicker paper until the edge is evenly shiny. It should only take 15-20 seconds. Repeat this process for each gradually finer grain.
Method 2: Knife Sharpening Without Tools
- Find a stone piece of suitable size and shape. Any variety will do, even a bit of cement.
- It removes most of the rust from the blade, especially along the edge.
- Continue scraping diagonally to and across the cut edge, alternating sides from time to time.
- Try “lubricating” this process with a little water.
- A small “feather” of steel will form along the edge as it is sharpened. Remove this pen by pulling the border through a piece of wood.
- When you are convinced that you cannot sharpen the blade with the stone, sharpen the blade further by pulling it diagonally across the sole of a leather shoe.
- In minutes, have a working cutting instrument.