Sharpening a knife on a whetstone: the 20-degree technique

I came across a piece on how to bring a kitchen knife back to life without leaving the house. According to food content creator Alejandro Gutiérrez, known on Instagram as Yo soy chef en casa, all you need is an inexpensive two-sided whetstone of the kind sold in any hardware store.

The method is simple. First, soak the stone in water for about 20 minutes so the steel does not overheat, and put a damp cloth underneath so it stays still. Then hold the knife at roughly 20 degrees. He explains it this way: 90 degrees, half of that is 45, half of that is 22.5. Draw the blade from base to tip across the coarse side with steady pressure, repeating the same number of strokes on both sides. To finish, work the smooth, dampened side for half the time.

How often to sharpen depends on wear. For a badly worn blade he recommends ten minutes twice a week for a month; once the edge is back, one session every two months is enough. Afterwards, wash the blade with water and soap to remove the metal dust.

He also points out what ruins an edge: putting knives in the dishwasher, cutting on glass or marble boards, and tossing them loose into drawers where they bang against each other. It is a good reminder that sharpening is a matter of consistency more than expensive tools.

Source: adn Noticias