Knives are a cook’s most versatile and important tool. If your knives are dull, you can’t cut things like vegetables or meat with any precision.
All you do is hack at the food until it falls apart in chunks. And if they're too sharp, there's a real risk that you'll stab yourself when slicing into something hard.
So how do you maintain the perfect balance of cutting power and safety?
Following these tips can ensure you always sharpen your knives effectively.
How to Sharpen Wusthof Knives?
Several methods exist for sharpening your Wusthof knife. We will discuss them in depth in the following section.
Method 1: Sharpening with Water
To sharpen knives using water, you will need an abrasive material such as sandpaper or steel wool.
Sharpen your knife blade on both sides with the abrasive material wetted in a circular motion.
This method will need regular maintenance, as you'll have to reapply water constantly.
Method 2: Knife Sharpener That Made By Steel or Rod
We recommend using honing steel or a honing rod to sharpen the blade.
While using a sharpening rod, sharpen your knife at the heel and away from your body. Make sure you pay attention to the blade angle.
Do not use a lot of pressure, just enough to create an arc shaped edge on both sides of the blade.
Do this several times until you can feel how sharp it is.
Some people may choose to only sharpen the blade two times on one side and three times on the other.
Method 3: Using Honing Paste
You can use honing paste, which is a metal abrasive and oil mixture.
A thin layer of this compound should apply to the blade in long sweeping strokes away from your body.
This will help keep your kitchen knife sharp for longer periods of time.
Method 4: Using Whetstones
Whetstones are one of the less expensive options to sharpen Wusthof classic knives.
They come in a variety of shapes and sizes, as well as different grits to choose from.
The higher the number on your whetstone, the more coarse it will be.
When sharpening with a whetstone, always begin by placing the sharpening stone flat on a surface and drawing your knife blade along its length.
You want to maintain this motion over the entire length of the whetstone in one fluid sweep.
Method 5: Using a Ceramic Sharpener
You can use a ceramic sharpener to sharpen your knives.
This method is dominant for people who have arthritis or nerve damage in their hands and simply cannot hold the knife how they need to, as they do not require any pressure from the user during the process.
Place a thin layer of honing compound on either side of the blade and then insert it into the notch in a designated ceramic sharpener.
You should do this for five strokes on each side of the blade.
Method 6: Sharpening a Wusthof Knife with a Diamond Stone
Diamond stones are useful for sharpening knives.
You will need coarse, medium and fine grit sharpening stones for this process.
First you should start with the coarsest one on the blade's edge, then after five strokes move onto the next step in sequence until it is how sharp you want it.
Be careful how hard you press against the stone, as it could cause damage.
Diamond stones may be used with water or oil to maintain a sharp edge for longer periods of time.
Knife Maintenance: Quick Tips and Tricks
- Store your knives in a wooden block, to prevent them from coming into contact with other hard surfaces like metal or glass which can dull the blade.
- Use cutting boards made of plastic for softer foods like vegetables and tomatoes while using wood or bamboo boards when slicing meat, chicken, tuna, etc.
- After each use, clean your blades. Whether you do it by hand or with a dishwasher. Use kitchen towels only to dry the blades and do not let them soak in water for over five minutes.
How Often Should I Sharpen My Wusthof Knives?
You should sharpen your knives every six months if you are using them regularly.
Do not forget to use honing paste, which can lengthen how long the knife will stay sharp for up to two or three times longer than without it!
Beginners' Mistakes when Trying To Sharpen Knives Themselves
- Applying too much pressure when sharpening a knife on a stone.
- Using the wrong type of stone.
- Not sharpening evenly on both sides of the blade, which is how you get a dull knife.
- Sharpening your knives with several stones at once.
- Applying excessive pressure when using honing paste and simply rubbing it up and down the blades without sharpening them.
It is important to use the correct knife for what you are cutting as well. For example, a cook's knife should be used when cooking and not an Asian knife.
If you need over one type of blade in your kitchen, then it would be best to have at least two sets so that they can always be sharpened properly.
This means that each set will only get sharpened once per year instead of every six months.
Even though it may seem excessive, when you consider how often these knives are used, this is how they should function.
In summary, use a sharpening steel to maintain the edge of your blade. Use a whetstone and water for more serious repair work.
To keep your knives looking as good as new, hand wash them with mild soap after each use and dry them immediately afterward with a dish towel or paper towels.
Be sure not to store them in the sink, store them on an elevated surface like a block of wood. So they are off the countertop, which can stain and dull blades.
And lastly, never put knives in the dishwasher (or any other utensils) because it will destroy their finish and lead you to have to re sharpen sooner than if you'd just washed by hand.
If these tips are followed, you'll be able to sharpen your knives regularly without spending too much time or money.