Since cutting tools have been in existence, it has been necessary to upkeep their cutting edge.

How do you resharp a K Sabatier Knife with a sharpening steel ?

Since cutting tools have been in existence, it has been necessary to upkeep their cutting edge.

Users, cooking enthusiast, professionals, each of us is confronted daily with a knife which won't cut anything.

What ever the quality of your Sabatier knife, you need to resharpen it in order to use it in the best possible working condition.

The cutting edge of the blade must be regularly maintained.

The more a knife is worn out, the more difficult it will be to resharpen it.

The notions of sharpening a steel knife are very close to each other, because a knife that does not cut is a dangerous knife because the person will force to be able to cut and not very pleasant.

Since the cutting tools have existed, it has been necessary to maintain his blade and sharpen his knife with a steel.

How to sharpen a knife with a steel ?


A knife that no longer cuts can be very easily sharpened with the right material and a little patience. To properly sharpen your knife, you need a professional steel.

our range of professional steels

 

The edge of a blade must be maintained very regularly. The more a knife is worn, the more difficult will be the work of resharpening. The ideal for a cook would be to use hissteel before each use of the knife.

Many people think that it is difficult to sharpen a knife with a steel when this operation does not require much skill.

 

carott with sabatier kitchen knife

Ideally a chef or a cook should use his sharpening tool before each use of the knife. A lot of people believe that it is difficult to replace a cutting edge with the sharpening steel. In reality, this is a very easy operation.

Try, all the handles have a protection guard alternately fly the fool length of each side of the knife blade along the fool length of the sharpening steel. The sharpening angle is vital. It is roughly 30° and must be regular. It is important to slide the two sides of the knife alternately on each side of the sharpening steel in order to thin the sharpest possible cutting edge. You must not slide the blades several times consecutively on the same side. Sharpening steel with a sharp angle groove gives a regular cutting edge to the knife just increasing his cutting edge.

Gradually reduce the pressure in order to remove the burr which will become sharper and sharper.

In order to help you, we put a video on line which explains in a simple way how to maintain a good cutting edge on a knife.

You need to practice to sharpen your knife as your butcher does. At the beginning, take your time. The rapidity does not give a better sharpening.

How to use a sharpening steel ?


How to sharpen with a rifle? We must dare to do it. All sleeves have a protective guard. Run the entire length of the knife blade alternately over the entire length of the rifle's wick. The sharpening angle of the blade is essential, it is about 30 ° and must be regular. It is important to pass the two sides of the knife alternately on each side of the rifle in order to obtain the finest possible cutting edge. Do not pass the blade repeatedly on the same side.

The advantage of the knife sharpening steel with grooves is to create on the knife like micro teeth. These micro teeth will provide the blade with significant cutting power. It is necessary to finish the sharpening with an increasingly light pressure to remove the burr which will become more and more fine.

To help you, you can watch some video that simply explains how to sharpen the blade of your knife.

You will need a little practice to sharpen a knife or sharpen a steel knife, as your butcher does. Take your time at first. The speed of the gesture does not allow for better sharpening.

You can always contact us to find out how to sharpen a knife with a steel. Sharpening a knife with a steel is very easy. You don't have to do it quickly like your butcher does. Take the time.

Once you sharpen with a steel, your knife will become sharp again.

We recommend a 25 cm oval sharpening steel

 

old sabatier k kitchen knife

There are also sharpening stones. We offer them on our website. Stones are more difficult to use than a rifle. There is a preparation time, a time to sharpen the blade on the stone. This way of sharpening with stone is longer than with a rifle, but you will touch the material, the stone and the water, your knife blade.

You will work on its sharpening by repetitive movements. This sharpening will of course be much finer than a sharpening with a rifle. It is also what makes the charm of a whetstone.