PORTLAND, Maine — Usually, when we have cookbook author Vanessa Seder in the 207 kitchen she’s making a delicious dish for us, but this time we wanted to do something different. She showed us how to properly sharpen knives, which can help with your meal preparation and extend the life of the knives.
Seder said she prefers to use a wet stone. Wet stones have two sides, a finer side, and a coarser side. She said to dampen the stone in water and start with the coarser side. Angle your knife at a 20-degree angle. From there, run the knife from the heel to the tip along the stone, alternating sides. Seder said to do that about 20 times.
Once done with the coarser side, flip the stone over and replicate the process. She said you can test the sharpness of your knife on a tomato or piece of paper.
To see the full demonstration watch the full video above.