Sharpening kitchen knives

What is The Best Knife Sharpening Angle?

When sharpening your kitchen knives you’ll want to achieve an angle that provides both a razor sharp, effortless cutting edge and a durable angle that won’t dull after every use. So what angle is best?

How to use a whetstone

Whetstones are used by chefs who care greatly about their kitchen knives. A whetstone takes away less of the blade’s material than other methods, and allows for greater precision and control when sharpening. Chefs who own expensive knives, especially Japanese-style knives, will tend to use a whetstone.

Cleanipedia recommends

High water temperatures and knocks from other objects in the dishwasher can cause damage to your kitchen knife. Handwash it instea using a good quality dishwashing liqui like Persil.

Fully Forged Stainless Steel Carving Knife 22cm Blade

Straight-edged carving knife with 22cm blade. Fully forged from one piece of steel. Beautifully balanced with full tang. Riveted handle for comfort and strength. Dishwasher safe

How to Sharpen Kitchen Knives with a Steel

Sharpen kitchen knives with a steel to keep them in peak cutting condition. Knives are only as good as their cutting edges, and a steel will keep the edges sharp. Remember: A sharp knife is safer than a dull one, which can slip as you cut.