A well-sharpened Skottsberg knife is like a ninja in your kitchen: razor-sharp and ready for action. Here are the best tips to keep your knife in top shape, and of course, what you absolutely must avoid.
What not to do
When sharpening your Skottsberg knife, it’s important to read the don’ts first before you get started.
Don’t use a sharpening machine or hand sharpener
Don’t use sharpening steel steel for sharpening
Don’t use sharpening steel unless you’re proficient with it
What you should do
Now that you know what not to do when sharpening your Skottsberg knife, read on to learn what you should do.
Use a whetstone
Choose the right grit of the whetstone
Use a 400-grit whetstone (coarse) only if the knife is very dull or has nicks. This helps to remove large irregularities. A 1000-grit whetstone (medium) is best for daily sharpening and maintenance of your knife. It gives the knife a sharp edge without removing too much material.
Soak the whetstone in water for at least 10-15 minutes until no air bubbles appear.
Sharpen the knife at a 15° angle. A handy way to determine this angle is to fold a post-it twice (45°) and then fold it three more times (15°). This helps you visualise the correct angle.
Place the knife on the whetstone and start with even, smooth strokes against the slope of the stone, otherwise you’ll get burrs on your knife. Work systematically from the heel to the tip of the blade, ensuring you sharpen the entire edge.
Repeat the process with a finer whetstone (1000 grit) for a smooth and sharp finish.
Clean the whetstone after use and store it in a dry place.
With these tips, you’ll keep your Skottsberg knife in top condition and continue to enjoy perfectly sliced ingredients!
