"Sharpening a knife is the process of removing steel from a blade, which creates a new edge. A whetstone, a large block of material that's harder than a knife's steel, is the tool most professional chefs use to keep their knives sharp."
"It's actually very hard to damage a knife beyond repair, so beginners shouldn't worry too much about making mistakes. Even if something goes wrong, a professional can usually fix it."
Sharpening knives is crucial for safety and efficiency in cooking. Various methods exist, from whetstones to pull-through sharpeners. Whetstones are favored by professionals but require skill to maintain the correct angle. Western knives typically have a 20° angle, while Japanese knives have a 15° angle. Beginners need not fear mistakes, as it's difficult to irreparably damage a knife. Even if errors occur, professionals can often restore the blade. Regular sharpening enhances the cooking experience and ensures better performance.
Read at Bon Appetit
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