Are you carrying around a dull knife? An unsharpened blade won’t do you any good when you need it the most. That is why you need to keep your Wusthof knife sharpened and in tip-top shape.
As an expert knife-sharpener, I’m here to show you how to use a Wusthof knife sharpener. Read through this guide to get your knife back to working order.
Importance of a Sharp Knife
It’s very important that you keep the edge of your Wusthof knife sharp.
A dull edge can be more dangerous as you’ll be adding more force to compensate, which could cause the knife to slip.
Once you’ve realized your knife is no longer sharp, you need to decide if it needs honing or sharpening.
Honing means you’ll be realigning the teeth in the blade but not removing any steel. Some professional chefs hone their knives after each use.
Sharpening, on the other hand, means taking a bit of steel off the blade. Most blades only need to be sharpened once or twice a year. Always use the same brand of sharpener for your blade as different companies use different types of steel.
A Wusthof knife is crafted from steel with a rockwell of 58 with some of the best precision technology on the market [1]. This makes Wusthof knives one of the best knives for cutting meat.
Also Read: Best Chef Knives Under $100
3 Types of Knife Sharpeners
There are different ways to sharpen your knife, which depend on a variety of factors. Here we dive into the three most common types of knife sharpeners.
1. Whetstones
Whetstones are a more gentle way of sharpening knives.
The stone itself is made of abrasive grits, one fine and another coarse.
The fine grit is perfect for honing, and the coarse grit for sharpening.
Whetstones can also last a lifetime and will save you money in the long run [2].
2. Honing Rods
This type of sharpener shouldn’t be used to sharpen a dull blade, but to realign a bent edge.
The honing rod helps the knife cut better and will extend its life.
Many families will pull out their honing rods around Thanksgiving as they carve up the traditional turkey.
3. Electric Knife
This is the simplest of knife sharpeners because it has no learning curve and uses little applied effort.
Place the electric sharpener on the countertop and begin away.
Most of these machines have built-in guides that help you angle your knife just the right away.
It even takes into account the difference between American and Japanese made knives.
“A kitchen without a knife is not a kitchen.”
- Masaharu Morimoto, Chef
How to Use a Stone Sharpener
When using a whetstone, you first need to sink the stone all the way in water for roughly ten minutes.
Once the stone has absorbed enough water, you won’t see any air bubbles floating anymore. Take out the whetstone and place it on a flat surface with the coarse grit side facing up.
When sharpening the blade, move the steel across the stone several times from tip to heel.
During the sharpening process, pour water continuously over the stone as this causes small particles to be released which gives the stone the coarse grit. Always repeat on both sides of the blade.
Now, flip the stone over and repeat the above process on the fine side. Finish by rinsing the knives in hot water.
How to Use a Steel Sharpener
Before you begin using the steel sharpener, make sure the steel rod is the same length or longer than the blade.
Once you’ve found the perfect length use a supported method to do the sharpening.
Use your non-dominant hand to position the steel facing down and resting on a dry surface.
In your other hand, hold the knife against the steel rod. Start by pressing the heel of the knife to the steel and moving it towards the top of the rod. Repeat this process a couple of times.
Next, tile the knife roughly so there is a fourteen degree angle between steel and knife or ten degrees for an Asian knife. This should only take two to three repetitions to be sufficiently sharpened.
Always wash the knife under hot water to get rid of any excess steel.
How to Use a Handheld or Electric Sharpener
These are the two easiest styles of sharpener to use because they come with the angles already pre-set.
Simply drag the knife through the notch gently a couple of times to get the desired level of sharpness.
Both of these sharpeners have two stages which means they can be adjusted to have either a fine or coarse grit which is useful for general knife maintenance.
It’s highly recommended you start by pulling the knife through the coarse grit two to three times, then following that up with the fine grit.
Read More:
Wrapping Up: Is It Hard to Use a Wusthof Knife Sharpener?
Wusthof creates a variety of knife sharpeners to meet any chef’s needs. Whether you enjoy the old school feel of honing a knife yourself on stone or the modern convenience of an electric sharpener, you won’t be disappointed.
Each sharpener is easy to use with simple instructions that can be followed by anyone. Simply take your time and double check the angle of the blade as you begin the process.
References:
- https://www.williams-sonoma.com/netstorage/pdf/cutlery-comparison-charts-WUSTHOF-070215.pdf
- https://www.chefsteps.com/activities/the-benefits-of-sharp-knives--2
