A Step-by-Step Guide for Sharpening Knives Using Bench Stones and the DMT Knife Sharpening Guide

Sharpening your knives is a crucial skill for any chef or home cook. In this guide, we'll walk you through the process of sharpening your knives using bench stones and the DMT Knife Sharpening Guide.

Before you start sharpening your knife, it's essential to consider a few factors. Firstly, decide whether you want to sharpen freehand or use the DMT Sharpening Guide. Your experience level and comfort with sharpening will influence this decision. Additionally, consider the condition of your knife and whether it needs a coarse or fine sharpening stone. You can read our article Selecting a Sharpening Stone and if you choose to sharp your knife freehand then please coonsider reading our article Step-by-Step Guide for Sharpening Knives Using Stones

Choosing the right coarseness for your bench stone is crucial. A very dull knife may require starting with a coarse stone to remove material quickly, while a slightly dull knife can be sharpened with a medium or fine stone. Selecting the proper coarseness ensures you achieve the desired edge efficiently.

Determining the correct sharpening angle is the next step. While exact precision isn't necessary, following general guidelines is recommended. Most knife manufacturers suggest a roughly 20-degree angle, but this can vary based on the knife's intended use.

Depending on the type of stone you're using, you'll need to apply either water or oil as a lubricant. Water stones and diamond stones require water, while oil stones such as India, Crystolon, and Arkansas stones use oil. Applying the appropriate lubricant ensures effective sharpening.

The DMT Knife Sharpening Guide offers seven angle settings for consistent sharpening. Attach the guide to the spine of the knife and adjust the clamp to securely grip the blade. Select the appropriate angle setting based on your knife width and stone height.

Begin sharpening your knife by resting the guide rod on your work surface and lowering the heel of the knife onto the stone. With a slicing motion, bring the length of the knife across the stone while maintaining contact with the guide. Repeat this process on both sides of the knife until you've sharpened it through all the stone grits.

For extremely dull knives, a coarse stone may require more time and strokes. Consider taking up to 10 strokes on each side before alternating.

Identifying when to move to a finer grit stone can be confusing. Look for a burr forming on the opposite side of the edge after sharpening. Carefully feel for the burr by running your hand from the spine to the edge. Once the burr has formed on both sides, you're ready to progress to the next finer stone.

The sharpness of your knife edge is influenced by the bevel angle and the grit of the final honing stone. Aim to sharpen your knife to the finest grit available for the best edge. However, consider the knife's intended use; for cutting soft vegetables like tomatoes, a slightly more coarse edge may be preferable.

Sharpening your knives using bench stones and the DMT Knife Sharpening Guide is a straightforward process that can significantly improve your cooking experience. By following these steps, you can ensure your knives are always sharp and ready for any culinary task. For sharpening stones 1x6 and 1x4, consider visiting the Jende industries website