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A sheet of sandpaper and a flat, hard surface are all you need to sharpen any knife. It is really easy and simple. Kitchen knives get dull very quickly from cutting on ceramic plates, jostling in the dishwasher, and everyday use. This method can be used very quickly in the kitchen. Remember, a sharp knife is a safer knife.

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Steps

  1. Sharpen Kitchen Knives with Sandpaper Step 1.jpg
    1
    Get a sheet of #180 or #240 "Wet-or-Dry" silicon carbide (black) sandpaper. These can be found at any home improvement store, or even Walmart in the Paint-Wallpaper section. Sometimes these are sold in "Variety Packs" with several grits, about $3. One sheet will last for months.
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  2. Sharpen Kitchen Knives with Sandpaper Step 2.jpg
    2
    Lay the sandpaper grit side up at the edge of a hard flat surface (table, counter top, or cutting board). This will allow you to hold the handle firmly and sharpen the entire edge.
  3. Sharpen Kitchen Knives with Sandpaper Step 3.jpg
    3
    Firmly hold the knife by the handle and slide the edge across the sandpaper like you are slicing thin layers off the sandpaper. Always move the knife in that direction, "on to" the sandpaper, never backwards, in circles or straight along the edge. An angle of about 20 degrees is best. Do not use a lot of pressure, just steady, even strokes, just about like slicing a raw Irish potato.
  4. Sharpen Kitchen Knives with Sandpaper Step 4.jpg
    4
    Sharpen both sides of the blade the same way and the same amount. Alternate sides, maybe 3 strokes then change.
  5. Sharpen Kitchen Knives with Sandpaper Step 5.jpg
    5
    For knives with curved blades, raise the handle slightly while sliding the edge across the sandpaper to sharpen the entire length.
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Tips

  • Put a few drops of water on the sandpaper before you start. This keeps the edge cool, makes the blade slide more easily, and controls any dust. Rinse the paper and blade when done
  • 180 and #240 work fast and give the best edge for kitchen knives, for cutting veggies and meat. Higher numbers (finer grit), and lower numbers (coarser grit) do not work nearly as well.
  • This will work on any type of blade, straight, curved, serrated (steak knife), or scalloped (ham or bread knife). Even electric knives.
  • This will work better as you get used to doing it. You will find your own methods and improve on these, too. The first time you try it will be the hardest, partly because your knives may really need sharpening. Then you will get used to using sharp knives and want to keep them sharp with light "touch-ups".
  • Fold the sandpaper in half and store it in a cabinet against the side. Doesn't take up any room and keeps it handy.
  • Always cut on a natural wood cutting board. Natural wood has antibacterial properties and the soft surface will not dull knives nearly as quickly as cutting on ceramic, plastic, or metal.
  • Put the knives in the dishwasher "point down" in their own utensils baskets, without other utensils. With the points stuck in the small openings in the bottom, the knives will not move around and rub against each other as much and the sharp edges will last much longer. It is also safer while loading and unloading the dishwasher.

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Categories: Featured Articles | Cooking Knives and Blades

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