Sharpening a knife might seem fairly easy for most people.  The truth is if you are using the wrong tools with the wrong technique, you might end up damaging your knives in the long run.  While it may not be "that" hard to accomplish, the task has to be done the right way.

In this tutorial, you will learn which tools are the best for this matter and the correct way to utilize them.  If you are the kind of person who enjoys the pleasures of cooking, who possesses an expensive collection of knives, and who doesn't want his cutlery to be covered with ugly scratches or chips, then this tutorial is for you.

First of all, avoid all the tools designed to "make your life easier" and all the low quality sharpening devices.  The tools I will show you are as fast as any other and will keep your cutlery in good shape if used correctly.

The water stone.

There are many kinds and sizes of stones available.  The best way to make sure that you buy the right stone for your knife is to ask the seller and to bring your knife with you when purchasing.  Once you have your stone, the first thing to do is to soak it for 10 to 20 minutes in water before use.  Soaking time varies from stone to stone so refer to its instructions.  You know when your stone is ready when water remains standing on the surface.

When the stone is ready, place it on a surface that won't be damaged by water or dirt.  Then, with an angle of more or less 20 degrees.  For a sharper knife, use a smaller angel.  But remember that a sharper edge means a more fragile knife.  Sharpen you knife with long and slow movements on your stone completely covering the length of the edge while alternating sides after each movement.  Use a ribbon or piece of paper to check the sharpness of your knife.

The sharpening steel

Unlike the water stone, the sharpening steel doesn't need to be immersed in water before use, and it doesn't get messy..  I prefer this one as it is simpler to use and safer for your blades.  Simply hold the sharpening steel pointing down and with the other hand hold the blade cross ways against the steel, with the edge touching it and at a small angle.  You will make slow movements pulling the blade towards you, rubing the edge from its start to its tip.  Alternate each side of the knife after each movement.  Repeat the process until the blade is sharp enough.

Conclusion:  I personally use the sharpening steel as it does not require as much precautions as the water stone.  It doesn't get messy and it tends to keep your cutlery in better condition.  It is a personal choice, though, and you may want to experiment both to find the one that you prefer. 

Tips for long lasting knives:

• Treat your knives with respect
• Dry them immediately after washing them
• Do not put them in the dishwasher
• Sharpen them slowly and carefully
• Use the right knife for the right food that you are cutting

I hope that this tutorial was interesting and helpful.  Have fun with your culinary creations.  Remember to sharpen your knives often because a sharp knife is safer for your finger tips.

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