How Do You Sharpen A Butcher Knife?
Sharp knives are essential for any butcher, allowing the precision work necessary for removing thin bits of connective tissue from meat. Dull knives are more dangerous to use than sharp knives because they require more pressure to cut through meat, leading to less control over the knife. Occasional sharpening with flat sharpening stones will maintain a sharp cutting edge on your butcher knives. Grasp the handle of a medium grit, flat sharpening stone with your non-dominant hand and hold the stone flat against a work surface. Grasp the handle of the knife in your dominant hand and hold the knife so the flat side of the blade rests flat against the sharpening stone, at a 45-degree angle across the stone, tip facing away from you. The end of the blade where it meets the hilt should be in contact with the stone. Raise the top (non-cutting) edge of the blade upward 20 degrees, so one side of the cutting edge remains in contact with the stone. Pull the handle of the knife toward you to run t
