To improve your knife skills, first you need a razor sharp blade! People often believe that a sharp blade sounds dangerous, but in fact a dull blade is the main reason for most of the knife accidents! Dull knives are easier to slip and injury yourself. There are two essential tools: "Whetstone" and "Honing steel".
Whetstone
Natural Stone is a better choice for sharpening if it is in an excellent condition, but it could cost ten of thousands dollar.
Synthetic Stone basically provides the same function with a much more affordable price.
< 1000 grit
It has a rough surface, it is used to repair knives with chipped edges.
1000 - 2000 grit
This is the medium stone, which is used to sharpen dull knives.
3000 grit >
This is the finishing stone, it has a very fine surface that can refine your knife edge.
Instruction:
If the whetstone is #1000 grit or above, it needs to soak in water for about 10-15 minutes to let the bubbles out from the stone. If the whetstone is below #1000 grit, you can just splash water on the surface and use it right away.
Sharpening Frequency:
A chef sharpens their knives about 1-2 times a week depending on the hardness of the steel. For home user, it is roughly 1-2 times a year.
Honing steel
In general, sharpening steels do not actually sharpen your knives. It aligns the edge of the blade, and this process is known as honing.
Diamond Rod: This is the most abrasive steel to redefine the edge of the blade.
Steel Rod: Most common type, is less abrasive and better for preserving the edge.
Ceramic Rod: This is harder and finer than steel rod, it's great for dealing with blunt knives. Keep in mind that ceramic is a fragile material so you have to be extra cautious.
