BookmarkHow to Sharpen a Carving Knife
Sharpen your Skills
If you've never had the privilege (or some would say nightmare) of sharpening a knife, then it's time to learn. There are a few different ways you can do it, and they're all relatively easy. Experts don't necessarily agree on what method produces the best results, so here are two ways that both guarantee a sharp edge.
Sticks and Stones
...may break your bones, but they certainly won't break a carving knife. Sharpening stones, often simply called whetstones, are the preferred method of sharpening by many professionals because of their consistency. For a sharp knife in no time, follow these steps.
First, wet the stone. You can also use oil instead of water, which is just as effective.
Then, hold the carving knife at a 10-15-degree angle to the stone. Push back and forth in smooth, steady strokes. It is important that you maintain the same angle while sharpening. Listen to the sound of the knife on the stone. If the sound is consistent, you'll know you are holding the knife at the same angle.
Next, repeat on the other side of the blade. Make sure, on both sides, that you are sharpening the entire length of the blade. Since carving knives can be fairly long, you'll want to make sure that no part is missed.
Finally, wash your knife with warm water and thoroughly dry.
If you have never used a whetstone before, you'll notice that a powder appears while sharpening. This residue is what actively sharpens your knife, so don't wipe it away until you have completely finished sharpening both sides.
Rods of Steel
An alternative to the wet stone is a sharpening steel, which can be metal, ceramic or diamond coated. (Experts disagree, again, on which of these is best). Using a sharpening steel is easy.
First, hold the steel in one hand and the carving knife in the other, placing the heel (the cutting edge nearest the handle) near the sharpening steel. The heel should be at a 20-degree angle to the steel.
Then, pull the edge down and across the rod, holding the carving knife at the same angle. Do this anywhere from 5 to 10 times.
Next, repeat on the other side of the blade, maintaining the same angle. This is very important!
Finally, wash your knife with warm water and thoroughly dry.
You're all set for next Thanksgiving!
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