Kitchen knife gone blunt? Simple ways to sharpen it at home
A knife loses its edge with daily use, but a sharpening stone, honing rod or even a ceramic mug can restore it without a trip to the shop
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The knife is the most used tool in the kitchen. It is picked up every day to cut vegetables, fruit and other things. But with daily use, its edge dulls over time, and vegetables no longer cut cleanly or quickly. People often go to a shop in the market to get the edge restored, but a few simple tricks can bring back the shine and sharpness at home.
If a knife has become very blunt, a sharpening stone can be used to make it sharp again. Soak the stone in water first, then rub the blade against it at an angle of about 15 to 20 degrees. This needs to be done on both sides of the blade. It takes some time and practice, but it does sharpen the knife. Those doing this for the first time should hold the knife steady and maintain the same angle throughout.
If there is no sharpening stone at home, a plain ceramic mug can help to some extent. Turn the mug upside down and look at the rough, unglazed surface on its base. The blade can be rubbed against this surface just like a sharpening stone to sharpen it. However, this should not be used regularly, only when needed.
A honing rod is also often used to sharpen a knife, though it works differently. It does not actually remove much metal to create a new edge; instead, it straightens the knife's existing edge to make it sharper. If the knife is not very blunt but only slightly bent, a honing rod can be of great help. To use it, run the blade along the rod at an equal angle on both sides with light pressure for a while.
To keep a knife's edge lasting longer, a few simple things should be kept in mind. Do not cut vegetables on a marble or glass surface; use a plastic or wooden chopping board instead. Store the knife in a safe place such as a knife block or magnetic strip rather than with other utensils. It is also not good to leave a knife soaking in water for long, or to leave it wet for long periods; wipe it dry with a cloth right after use. Keeping these small things in mind helps a knife's edge last longer and reduces the need for frequent sharpening.
