Things To Avoid When Sharpening Your Gyuto Kitchen Knife

To ensure you get the most out of your Gyuto knife in Australia, it is important to learn the best ways to sharpen your knife. When sharpening your knife, make sure you avoid the following things.

Not lifting your knife while sharpening the tip

When learning to sharpen your knife, sharpening the tip is one of the most difficult things to learn. The more curve your blade has, the harder it is. This happens because when the blade of your knife is over the stone’s flat surface, there is a part in which they don’t touch each other. The edge doesn’t touch the stone from the curve’s beginning to the tip.

To sharpen your knife’s tip correctly, you need to lift the butt of your knife and the tip of the handle. You should be careful when doing this so that you do not confuse it with varying the angle. If you tilt your knife’s blade backwards or forward, the tip will not touch the stone. The sharpened edge will end up being damaged and you will be forced to buy Japanese knives in Australia to replace your damaged ones.

Not keeping your fingers on the sharpening stone

This problem is usually common with beginners. Some people concentrate so much on the sharpening technique and forget to move their other hand. The knives are usually held with the dominant hand. Both are skills and require the use of your most skilful hand.

Whether you are sharpening one side of your Gyuto knife in Australia or the other, the dominant hand will still hold the handle. The other hand will press the edge of the knife against the stone. This is to stabilize the blade. That is why it is very important to put your fingers close to the edge. Don’t worry because it is hard to get hurt.