If there is anything frustrating when cooking, it is that the knife we use is dull, especially when trying to cut a tomato or dice an onion. I share with you 3 secrets on how to sharpen a knife at home.
The knife edge should be at an angle of 10 to 25 degrees relative to the steel of the sharpening rod.
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Run the length of the knife edge along the sharpening rod applying as much pressure as possible. Both sides of the knife edge should be passed several times over the rod.
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With sharpening stone
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Place the stone in a stable location and preferably on a cloth so it doesn't slip.
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Holding the knife by the handle, run the entire length of the knife edge over the stone at an angle of 10 to 25 degrees.
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With commercial sharpener
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The process generally involves passing the entire edge of the knife through the mechanism. This method is not recommended for fine knives.