When sharpening stainless steel knives, you should choose the right grit to ensure that the blade will remain sharp and durable. You should use a water stone to expose the fresh, fast-cutting surfaces of the blade. This will increase the durability of the knife. A good quality water stone has a high-quality diamond abrasive. You can also use a fine-grained abrasive to ensure that you can get the desired sharpness every time.
Before sharpening your stainless steel knives, you should prepare them by cleaning off debris or rust. Start by placing them on a hard countertop, with the long side parallel to the edge. Apply downward pressure using one hand, while the other holds the blade down below. Make sure that the heel of the knife is down while sharpening. Continue this process until you feel that the knife is becoming more sharp.
After you have chosen the type of stone, you should prepare the blade. You should first place the knife on a hard counter with its long side parallel to the edge. Place the blade on the counter while applying downward pressure using the other hand. Gently move the heel of the blade downward, and you should feel the knife become sharper. You should then repeat the procedure until the blade is extremely sharp. Once the sharpening process is complete, you will have a sharp stainless steel knife.
For beginning sharpening, you should choose a coarse grit stone. This grit will be the most effective for stainless steel knives. Before you start sharpening, you should clean the blade by using a fine-grit sandpaper. A clean knife will be easier to clean and maintain. You should also check the sharpness of the knife before you begin the process. There are various techniques for cleaning and sharpening the knife.
Using a coarse grit stone to sharpen stainless steel knives is an effective and economical way to sharpen them. It is recommended to use a hard countertop and place the knife so that it is parallel to the counter edge. When you begin, use a hand that applies downward pressure. The other hand should hold the knife below the sandpaper. You should be able to feel the knife sharpening as you move the knife blade.
A coarse-grit sandpaper can also be used to sharpen stainless steel knives. The blade should be flat on a hard surface and the long side should be parallel to the edge of the counter. The other hand should hold the knife down and apply downward pressure to the blade. It is best to use a coarse-grit sandpaper if it is difficult to move the knife by itself.
If you are using a sandpaper for sharpening, you can choose to use a medium-grit or coarse-grit sandpaper to sharpen stainless steel knives. If you want to start sharpening with a fine-grit stone, you should choose a 600-grit stone. If you are new to the process, you may want to check the knife for chips or scratches. If it does not show any of these signs, the sandpaper is too coarse and not suitable for sharpening.
The first grit to sharpen stainless steel knives is the coarser one. However, you don't need to use the coarse sandpaper for sharpening small knives. When using a fine-grit stone, you should apply moderate pressure on the blade. Once you have made a fine-grit stone, you can apply more pressure on the blade. Then, you can continue to move up to the next sandpaper size until the knife is sharp enough to use in your cooking.
The coarse grit sandpaper is used for repairing dull knives and polishing stainless steel knives. Medium-grit sandpaper is for polishing. It is not suitable for sharpening. Instead, you should use the medium sandpaper for cutting meat and fish. After you have sharpened the edges, you can use the coarse sandpaper for the final step. This method is suitable for all types of knives, including small ones.