SHARPENING YOUR DALSTRONG KNIFE
Regular honing & sharpening of your Dalstrong knife is important in order to maximize it's life & performance.
Knives dull based on a variety of factors, including the steel they are composed of, cutting technique, cutting surface, items being cut and of course frequency of use.
Like all knives, steel must be honed regularly to remove the burr (the burr is what occurs when the steel of the edge starts to fold over on its self over time), and sharpened sporadically to return the edge to normal. Honing and sharpening are two different practices, with honing done more frequently (in some cases every day in professional kitchens). Honing re-aligns the blade edge, while sharpening actually removes steel to form a new edge.
- Holding the handle of the honing steel, rest it's tip straight down on a countertop, or other flat work surface.
- Hold the knife in your dominant hand, with the sharp edge of the blade touching the steel.
- It's best to position the blade at an approximate 20-degree angle to the steel. To get the proper angle to the steel. Helpful hint: To get this angle, first hold the knife at a 90-degree angle, parallel to the counter or work space. Then, rotate the knife so that it halves that imaginary 90-degree angle- that's 45. Then, half the angle once more, and move it in a little more to get the proper Gladiator Series angle.
- Start with the heel of the knife, and draw the blade downward along the steel toward the counter, maintaining light pressure. Ensure to pull the handle back toward you, so you make contact with the entire length of the blade's edge.
- Repeat, alternating sides.
It is important to choose a sharpening rod whose diameter matches the serrations of the knife. For Dalstrong knives, a rod of 8mm is ideal for the serrations on the blades.
- Begin by sharpening the knife by laying the sharpening rod in the serrations, tooth after tooth and moving it up and down.
- Make sure you hit the full length of the serration. You may have to hold the sharpening rod slightly at an angle.
It's advisable to lay the knife flat on the edge of a table, this way you avoid accidents and it will be easier to obtain a constant sharpening result.
Picture from @chef_gareth_wharton on Instagram
Below is a basic explanation on using a whetstone.
1. Submerge the whetstone in water for 5-10 minutes, or until you notice there are no longer air bubbles appearing. Then the stone has absorbed the optimum amount of water. Continue to apply water whilst sharpening. The water combines with small particles released from the stone to form an abrasive substance, which allows the sharpening to take place.
2. Place the stone on a slip-resistant base, such as a towel. Start by using the coarse grit of the stone (#1000 grit)
3. Move the blade back and forth (away from, and towards the body) at an angle of approx. 10-15 degrees across the entire stone. Use a light pressure.
4. Start at the tip of the blade, pull the blade over the stone through to the middle and down towards the base. After a short time, a fine edge will have developed.
5. Repeat with the other side of the blade, and repeat as many times as necessary.
6. To finish, pull the blade twice at a angle to the cutting edge to remove the last burrs. Your blade should now be sharp!
7. Rinse off the stone and clean of grinding residue. Rinse of your knives carefully in hot water and pat dry!
Check out a video from our friend Ryky Tran of Burrfection, who displays the entire method:
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