How to Sharpen Meat Cutting Knives

A sharp knife is not only essential for carving meat properly, but it is safer to use than a dull knife. A well-honed blade will cut smoothly through any type of meat, while a dull knife will not slice into the meat easily, causing you to exert more force and increasing the possibility that you will lose control of the knife and cut yourself. To keep your meat-carving knives sharp you can use a whetstone, a sharpening steel or an electric knife sharpener.
Sharpening a Knife
Step 1Moisten the whetstone with a little water or cooking oil. Position one side of the blade so that it is at a 10- to 15-degree angle to the whetstone. Using a smooth stroke, draw the entire blade from tip to knife handle across the whetstone. After several strokes, turn the blade and sharpen the other side using the same smooth tip-to-handle action. When the knife is sharp, wash it in warm water and dry it completely.

Step 2Grasp the sharpening steel firmly with one hand and stand it upright on a wooden carving board. Take the knife in your hand and position it at a 20-degree angle to the steel, holding the bottom of the blade (where the blade and knife handle meet) against the top of the steel. In a smooth motion, simultaneously drag the edge of the blade down and across the steel. By the time you have reached the bottom of the sharpening steel, the entire blade of your knife should have been drawn across the steel rod. Repeat this five to 10 times, then reverse the blade and sharpen the other side. Wash the newly sharpened knife in warm water and dry it thoroughly.

Step 3Read the instructions booklet to learn the angle at which you should draw your knives through the electric sharpener. With a smooth stroke pull your dull knife through the jaws of the sharpener. Repeat for about 15 to 30 seconds until the knife blade is sharp. As always, wash and dry your newly sharpened knives.