Introduction
A sharp knife helps you cook more quickly, safely, and with ease. But over time, knives become dull and harder to use. That’s when you need a knife sharpener. This article explains, in simple steps, how to use different types of knife sharpeners properly.
Why Keep Your Knife Sharp?
Using a dull knife can be dangerous. You need to apply more force, which increases the risk of slipping and cutting yourself. A sharp knife, such as a Matsato Knife, is safer and gives clean cuts when slicing fruits, vegetables, or meat. It also makes your cooking tasks smoother and faster. Keeping your knife sharp also helps your blade last longer.
Types of Knife Sharpeners
There are three main types of knife sharpeners:
- Manual Pull-Through Sharpeners
- Electric Sharpeners
- Whetstones (Sharpening Stones)
Let’s see how to use each one.
1. Manual Pull-Through Sharpener
This is the easiest type to use. It usually has two slots – one for sharpening and one for polishing.
Steps:
- Place the sharpener on a flat surface.
- Hold the handle tightly with one hand.
- Insert the knife blade into the coarse slot (for sharpening).
- Pull the knife toward you with light pressure, from base to tip.
- Repeat 5–10 times.
- Now use the fine slot (for polishing) in the same way.
- Wipe the blade with a clean cloth after sharpening.
This method is quick and good for beginners.
2. Electric Knife Sharpener
This type does most of the work for you and is much faster.
Steps:
- Plug in the sharpener and turn it on.
- Place the knife into the sharpening slot.
- Gently pull the blade through while the machine spins.
- Repeat a few times for both sides.
- If your sharpener has a fine slot, use it to smooth the edge.
- Turn off the machine and wipe the blade.
Note: Don’t press too hard. Let the machine do the sharpening. It’s important to read the instructions before trying a new electric sharpener.
3. Whetstone (Sharpening Stone)
Whetstones need more skill and time but give excellent results.
Steps:
- Soak the stone in water for 10–15 minutes.
- Place it on a towel or non-slip surface.
- Hold the knife at a 15–20° angle.
- Slide the blade across the stone, tip to end, in a smooth motion.
- Repeat 10–15 times on each side.
- Finish by using the smooth side of the stone.
- Rinse and dry the knife.
With practice, this method can give you a very sharp and smooth edge.
Conclusion
Keeping your knives sharp is important for safe and easy cooking. Choose the method that suits you best: a simple manual sharpener, a quick electric one, or a traditional whetstone. Follow each step carefully and take your time. Regular sharpening keeps your knives in great condition, makes your work easier, and helps your tools last longer.
