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Sharpening a K Sabatier knife
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 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.
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.