The carving knife is designed to cut meats cleanly and easily, but it cannot do a good job if it has lost its extra-sharp edge. There's nothing more diminishing to serving your beautiful turkey then sawing at it while the table shakes in front of your guests. No need to replace your expensive older knives. To avoid this, here are a few simple steps you can use to sharpen a carving knife. No need to replace your expensive older knives. A new edge is a new knife!
YOU WILL NEED: A whetstone Mineral oil or honing oil
1). Place a towel on the kitchen table and lay out the carving knives you wish to sharpen. Assemble your equipment: a whetstone, mineral oil, a paper towel.
2). Hold the whetstone in one hand and in the other, hold the carving knife at a somewhat flat angle to the surface of the stone. Draw the knife edge across the stone several times, switch sides, repeat.
3.) Add a little oil onto the edge of the stone. At the same angle as before, rub the blade on the stone using a circular motion. Do this as long as you like, but at least a couple of minutes. Flip to the other edge and repeat.
4). If you have a stone that offers both a fine surface and a slightly rougher one, begin with the rough side and do the steps mentioned above. Now go to the smoother side and repeat all the oil steps, again on both edges of the blade. Wipe clean and wash the knife as usual. You now have a new knife!
Richard E. Walker is a freelance writer, and editor of http://easyduzzit.com, an online magazine featuring internet business and lifestyle features for both men and women. EasyDuzzit,com is a helpful resource for anyone doing internet business and dealing with the many changes now occurring in the internet workplace and beyond.
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