A professional cook should sharpen their knives regularly to maintain their sharpness and effectiveness in the kitchen. The frequency of sharpening will depend on how often the knives are used and how well they are cared for. As a general guideline, sharpening knives every 2-4 weeks is a good starting point, but some cooks might need to do it more frequently if they use their knives heavily or notice a decrease in performance.
The best way to sharpen knives is by using a sharpening stone, also known as a whetstone. Here's a step-by-step guide on how to sharpen knives using a whetstone:
Choose the right whetstone: There are different types of whetstones with varying levels of coarseness (grit). A combination stone with a coarse side (around 1000 grit) and a fine side (around 3000-6000 grit) is generally sufficient for most kitchen knives.
Soak the whetstone: If you're using a water stone, soak it in water for about 10-15 minutes before using it. If you have an oil stone, use mineral oil instead of water.
Proper angle: Hold the knife at the correct angle against the stone. This is typically around 15-20 degrees for most kitchen knives. You can use angle guides or practice freehand to find the right angle.
Sharpening motion: With the edge of the knife against the stone, move the blade back and forth across the stone while maintaining a consistent angle. Start with the coarse side and progress to the fine side.
Alternate sides: After a few strokes on one side of the knife, switch to the other side to ensure even sharpening.
Burrs: As you sharpen, you'll notice a burr forming on the opposite side of the knife edge. This indicates that you've sharpened one side sufficiently.
Honing: To remove the burr and further refine the edge, use a honing rod (also known as a sharpening steel). This step is optional, but it helps maintain the knife's edge between sharpening sessions.
Stropping (optional): Some cooks like to finish the sharpening process by stropping the knife on a leather strop. Stropping can help refine the edge even further and increase the knife's sharpness.
Remember, sharpening knives is a skill that requires practice. If you're new to sharpening, consider practicing on an old or inexpensive knife before sharpening your professional knives. Additionally, some cooks prefer using electric knife sharpeners or other sharpening systems, but it's essential to follow the manufacturer's instructions to avoid damaging the knives.