Your knife only needs to be sharpened about once a year. You can test whether or not it needs to be sharpened by slicing through a sheet of printer paper. If it slices it easily you don’t need to have it sharpened.
You can have your knife sharpened professional for a minimal amount and if you have a really good, really expensive set of knives this may be the way to go. An expert knows exactly how to angle and sharpen the edge to like new precision. If you are a do it yourself kind of person you can sharpen it at home but be careful! You’ll need to purchase a good whetstone — expect to pay at least $40.00 for it.
Place the whetstone on a wooden cutting board with the coarse side up.
Grasp the knife by the handle and hold the edge against the stone, point first. Try to have it at about a 22 1/2 degree angle.
Stabilize the blade with your other hand.
Using moderate pressure, slide the blade forward. Keep it flush against the whetstone and at a constant angle.
Repeat ten times, turn, and do the other side the same way.
Use the fine grit side of the whetstone repeat on both sides.
Hone the blade as above.
Rinse with very hot water, dry with a soft cloth, and put away.
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