ever slicing your onions thin enough for that soup).
And, again, remember to hone your knife on a steel
every time you use it. While this process won’t
actually take any material off the blade (see here), it
will help keep the blade aligned, making slicing and
dicing much easier.
Step-by-Step: How to Sharpen a KnifeStep 1: Work in Batches. Although it’s worth the
effort, knife sharpening can take a bit of effort and
time. If you’re going to be setting up a station to
sharpen a knife, think ahead and sharpen every knife
that may need sharpening to get the whole process
done in one session instead of several.
Step 2: Soak Your Stone(s). When working with
water stones, it’s essential to submerge them in
water for at least 45 minutes before using. If the
porous stone is not fully saturated, it will dry out
during sharpening, causing the knife blade to catch
and giving your edge nicks and dings. If you have
two, soak both your stones, as well as your stone
fixer.
Step 3: Set Up Your Station. Place your stone on a
towel laid on a cutting board. Keep a container of
water nearby to keep your stone moistened during
the sharpening process. The stone should be oriented
with a short end parallel to the edge of the counter.