The terms "sharp" and "very sharp" are subjective descriptions used to convey the degree of cutting ability or keenness of a blade. In the context of kitchen knives, a sharp blade refers to a blade that is capable of slicing through food with relative ease and precision. A very sharp blade, on the other hand, indicates an exceptionally keen edge that can effortlessly glide through ingredients, enhancing the cutting efficiency and accuracy.
To sharpen a knife further means to refine or improve its cutting edge, making it even sharper than it previously was. This process involves removing small amounts of metal from the blade to create a new, more acute edge. There are various methods for sharpening kitchen knives, including:
Honing: Honing is the process of realigning the blade's edge by using a honing steel or rod. It doesn't actually remove metal but helps maintain the knife's sharpness between actual sharpening sessions.
Whetstone sharpening: Whetstones, also known as sharpening stones or water stones, are abrasive tools used to sharpen knives. By sliding the blade across the stone at a specific angle, the process removes small amounts of metal, gradually creating a sharper edge.
Electric or manual sharpeners: These devices are specifically designed to simplify the sharpening process. Electric sharpeners use rotating abrasive wheels, while manual sharpeners may have built-in sharpening stones or diamond-coated surfaces. They provide a quick and convenient way to sharpen knives, but they may not yield the same level of precision as whetstone sharpening.
It's important to note that the sharpening process should be approached with care and proper technique to avoid accidents and maintain the knife's longevity. If you are unfamiliar with sharpening knives or unsure about your skills, it may be best to seek guidance from a professional knife sharpener or refer to manufacturer instructions for your specific knife.