Tips to Hone a Dull Kitchen Knife

While it might sound weird, it is important to note that a sharp KUMA knife is way safer than a dull knife. This is because using a dull chef's knife knife is more likely to slip off from the fruit or vegetable that you are chopping rather than a sharp knife. This way, you might end up slicing your finger accidentally when you are using a dull knife, whether it is a Damascus steel chef knife or any other type of knife.

If you wish to stay safe during your cooking expedition, it is important to make use of a high-quality, all-purpose chef knife. Moreover, it is also important to know about honing a chef knife properly. Here are some of our expert tips:

• Prepare Yourself: Secure yourself the honing essentials, including honing steel, a classic multi-purpose chef knife, a flat surface, dish towel, and a tomato or even a piece of paper.
  
  
•  Make the Honing Steel Steady: While honing the chef knife, it is essential to hold the handle of the honing steel properly. Then, you are required to point the honing steel downwards and rest the same on your kitchen’s countertop. Otherwise, you can also consider securing the same on a flat surface. Hold the KUMA knife in your dominant hand and allow the sharp edge of the steel chef knife to touch the honing steel. Position the blade of the knife such that it remains at a 20-degree angle to the honing steel.
  
  
• Draw the KUMA Knife Across the Honing Steel: Beginning with the knife’s heel, draw the knife’s blade downwards across the honing steel. It is important to maintain light pressure while pulling the handle of the KUMA knife gently towards you.

You are supposed to repeat the above actions 4-5 times on each side of the KUMA knife. Make sure that your knife is sharp and efficient.

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