A few of you have asked how I sharpen my knives. I absolutely hate doing it, but I’ve been through every type of knife sharpener you can buy, and the best way by far is a whetstone. Please remember I’m not an expert – this is just what works for me.
Two sides. My whetstone has a coarse side for really blunt knives that need bringing back to life, and a finer side for keeping them sharp. I use the fine side most – you can see it’s slightly worn because I keep my knives sharp.
Use the guide. It’s all about keeping the blade at the right angle. Chefs know the exact angle and do it really fast; I do it slowly with the guide that comes with the stone.
The technique. With the blade facing away from you, there’s no pressure going forward and pressure coming back. Then turn the knife so the blade faces you and do the opposite – press as you push away and release as you bring it back. Work along the length of the blade, about five minutes a side.
Test it. A tomato is a great test – a sharp knife slices straight through. You’ll see a lovely silvery sheen along a freshly sharpened edge.
Each knife takes me about ten minutes, which is why I put it off – but once the stone is out, I do the lot. It’s quite gratifying, if you can be bothered!