Sharpen Up

The Kamloops Food Policy Council has been hosting a variety of educational activities related to food. Our most recent offering was a knife-sharpening workshop.

Learn how to sharpen your knives . . . it sounds simple enough – right? A few pointers on getting the angle right – some brushing up on your technique. As I discovered, there’s a bit more to it than that . . .

First of all, I found out the steel rod thing I’ve been using at home isn’t even meant for sharpening – it’s just for removing tiny burrs on the blade between sharpenings. You need a stone for real sharpening (of which there are many choices – diamond stone, water stone, oil stone, ceramic stone), any of which can be called a whetstone because they are used for sharpening, or “whetting” as it was once known. To add to the confusion, a water stone is sometimes called a wet stone, which of course, sounds just like whetstone. Read more