A santoku knife is an all-purpose cooking knife that has a blade that’s typically between 5 and 7 inches long. They are designed to be versatile, meaning they can be used for chopping vegetables, mincing garlic, or carving meat. However, one of the most important jobs of a santoku knife is cutting through tough foods like squash and carrots with ease.
Unfortunately, this means your blade will become dull over time which makes it difficult to cut anything without some major elbow grease. In this blog post, you will learn how to sharpen your blade properly.
Materials and Tools
- Knife sharpener
- Water or oil
- A damp cloth or paper towel
Step 1: Clean the knife.
Many take this step for granted. However, it is important to clean the knife before sharpening it so that the blade doesn’t get coated with dust or dirt.
Step 2: Inspect your knife and remove any damage from the blade.
It is important to inspect for nicks, chips, burrs, bends, or other trouble spots in order to have a clean edge when you sharpen your blade. If you see any damage, you need to take action before sharpening.
Step 3: Wet your sharpener before sharpening the blade.
This helps to keep it from sticking and also creates a smoother surface for cutting through food more effectively. You can use water or oil for this step but make sure not to soak the stone in any liquid as you’ll want it wet enough without getting too much on it.
Step 4: Start with the coarse side of your sharpener.
This is for removing any burrs and nicks in the blade that may have occurred when you were cutting tougher vegetables or meats. You want to put some pre
Step 5: Hone both sides of the blade.
Stroking each side of the blade may take you about five minutes to get the best result. In doing so, be patient. Do not rush because your knife also needs time to be pampered.
Step 6: Use your fine stone for a finer angle.
Take off any rough edges using a fine stone or a finer angle. Make sure you don’t over-sharpen, which can lead to food sticking to the blade and bad cutting.
Step 7: Make sure that the knife is already well-sharpened.
You will know the knife is well-sharpened when it slices through the paper effortlessly. Also, the blade would look shiny.
Step 8: Be able to clean the sharpener and the knife.
Use some oil and a cloth to wipe off the knife and the sharpener. Skipping this step will cause the knife to rust and the sharpener conducive for the growth of bacteria.
Step 9: Finally, store the knife well so that sharpness may be preserved.
Knives need to be stored in a dry place away from direct sunlight. The best places are the kitchen cabinet or knife block drawer where it is airtight and free of moisture.
- Don’t store your knife in a jar or other container that is not specifically designed for knives as these could easily cause damage to the blade and handle of the knife.
- Never put anything but water or oil on a dry, sharpened blade because this can dull the edge and make things more difficult with future sharpening attempts.
- When sharpening, handle the blade gently and carefully. Remember, safety first.
The bottom line is that a sharp santoku knife makes cooking and food preparation much more enjoyable. To keep your knife in its best condition, it’s important to sharpen it whenever necessary and store your knives properly when not in use. As long as you take care of this valuable kitchen tool, it will last for years!