Working with a blunt edge on a boning knife can be challenging since the blade becomes dull over time. First of all, chopping a piece of meat shouldn’t take up half your time. Additionally, it could be risky and raise your risk of getting hurt. Knives must therefore be sharpened whenever they grow dull.
We are here to provide you with a thorough but simple tutorial on boning knife sharpening. The procedures are easy to follow and hassle-free.
But first, let’s go through how to determine whether you need to sharpen your boning knife.
When Is A Boning Knife Sharp?
If you take care of your boning knives, they will last you for many years. Test your knife to see if it is sufficiently sharp to assist you in the kitchen.
Try chopping some raw meat or poking it through a bone to demonstrate how to do this. The knife is sharp enough if it makes a clean cut. It’s time to sharpen your knife if there is resistance.
Step 1 : Set up your whetstone
Getting a whetstone and putting it up are the initial steps in sharpening a boning knife. Whetstones are stones made of various materials that are used to hone the edges and blades of knives and other cutting tools.
Here are some key considerations to help you choose a whetstone. Typically, a sharpening stone with a side that is narrow and pointed is advised.
You can purchase stones ranging in coarseness from scratchy to fine. In terms of “grit,” the rougher the stones are measured by a lower number. A whetstone with a three thousand grit rating would be the best choice for honing a boning knife.
Additionally, moist whetstones perform better. Water keeps trash from adhering to the stone, which is why. You can sharpen your knife more successfully if you soak the stone in water for a sufficient amount of time before using it.
Step 2: Angle Your Boning Knife on the Whetstone
A crucial step in sharpening a boning knife is to ensure a good grip and angle between your blade and the sharpening stone. The angle your whetstone makes with your boning knife should be between twelve and twenty degrees.
Take a stack of quarters and set them on your whetstone to help you determine the correct angle. Then, make sure the blade’s back is resting on the quarters. You can choose the appropriate number of quarters based on your knife’s width. If not, you can confirm the breadth of your blade using a ruler or any other measuring device.
You are prepared to sharpen your boning knife once you have established the right angle. To prevent any harm, keep your wrist steady while filing.
Step 3: One side at a time, sharpen
Start by honing one side at a time if possible. You now have control over the necessary angles. Keep in mind to constantly keep the surface wet when sharpening while doing this.
Additionally, keep in mind that boning knives have rather thin blades. To sharpen the edge, begin by making thirty strokes on one side. Avoid using up and down strokes when using a blade that is curved. A curved blade does not benefit from such blows.
Step 4: Clean Your Knife with Water
You need to cleanse your blade after anguish and sharpening. Why? The surface of the boning knife becomes quite dusty with metal powder throughout the sharpening process. As it sharpens, it gets caught in the water. If the metal powder is not adequately washed off, it could end up in your food.
Hold your knife under running water to wipe it off of any crushed metal fragments. After washing, use a moist dish towel to wipe the blade clean and get rid of any residue. You can visit best knife for processing deer if you’d like to read more of our reviews.
Final Thoughts: Sharper Than Ever
It’s crucial to have a boning knife that is sharp in the kitchen. You can always use the aforementioned technique to check the sharpness of your blade if you are doubtful. Then, if required, you can refer to our instructions whenever you need to keep in mind how to sharpen a boning knife. Your knife will remain in mint condition for many years if you do this.