Cutting Through the Confusion: Common Blunders to Sidestep in Knife Sharpening

If you’ve ever found yourself squinting at a dull blade in the London drizzle, you’re not alone. The knife sharpening is a skill as old as the city’s Roman walls, and it’s safe to say that it comes with its fair share of pitfalls. Whether you’re a budding chef in Shoreditch or a home cook in Hampstead, keeping your blades in top condition is crucial. But, oh, the slip-ups to be had!

Firstly, let’s chat about angle misadventures. The angle at which you sharpen is like the angle at which you sip your tea – get it wrong, and it’s just not right. Many Londoners tend to either go too steep or too flat, resulting in either a very fragile edge or one that isn’t sharp at all. Each knife has its sweet spot, typically between 15 to 20 degrees. Picture it like the tilt of your hat – it needs just the right jauntiness to be effective.

Then there’s the blunder of inconsistency. Picture this: you’re on the Tube, it stops abruptly, and you lurch forward, then back. Inconsistent, right? Well, the same goes for sharpening. Each stroke must be as steady as the Queen’s Guard. Faltering in pressure or direction can lead to an edge as uneven as cobbled streets. Consistency is key, chums.

Another gaffe is using the wrong tools. Imagine trying to butter your crumpet with a spoon – it’s doable, but it’s a bit barmy. The same is true for sharpening. A tool too coarse, and your knife might look like it’s been through a duel. Too fine, and you might as well not bother. Know your tools, know your knives, and never use a honing steel thinking it’s a sharpener – it’s there to straighten the edge, not redefine it.

Not keeping your tools clean is a slip-up worthy of a tut. Even in the flurry of a Sunday roast prep, take time to clean your sharpener. A clogged up sharpener can be as ineffective as a chocolate teapot. It won’t bite into the metal properly, leaving you with a knife that’s about as sharp as a marble.