How to Sharpen Cangshan Knives

Having a good set of knives is one of the critical things affecting your performance in the kitchen. There are many great knives available today, and Cangshan knives are among the best. If you own a professional-caliber Cangshan knife, you need to make sure it’s sharp and in excellent condition to enjoy its full performance. In this article, we will look at how to sharpen Cangshan knives. We will go through the fundamentals, methods, and tools needed.

You can maintain the sharpness of the blade for a long time if you regularly use honing steel. Honing steel keeps knives’ edges aligned and helps maintain their quality. However, you still need to sharpen your knives after a while. Therefore, it is good to know how to sharpen a knife when the time comes. 

When you take diligent care of Cangshan knives, they can last for many years. Besides that, it’s crucial for ease of use. Having a dull knife requires you to use more force when cutting through something. In addition, it is more dangerous to use a dull knife than a sharp one. There are different methods for sharpening a knife, such as pull-through sharpening or the manual sharpening of the edges. Let’s take a look at these methods. You can also check our Cangshan knives review.

Manual Sharpening

Manually sharpening a knife involves grinding the blades against a unique surface. This surface consists of a coarse, gritty material that removes the dull metal and creates a new, sharp edge. There are other tools you need to use while sharpening your knife manually. You should know why and how to use them for the best results.

Manual Sharpening Tools

• Whetstone

A whetstone is a fine-grained stone made of different grits. You can use it to sharpen cutting tools, including the Cangshan knives. It is double-sided with a coarse grit on one side for initial sharpening edges and a fine grit on the other side for fine sharpening. Always remember to soak the whetstone for 5 to 30 minutes before using it.

• Knife Blade Oil

Knife blade oil serves as a lubricant when sharpening. White mineral oil is the best one you can use for knife maintenance. It is non-drying, non-toxic, odorless, colorless, and flavorless. Additionally, it is moisture resistant, thus extending the life of your knife.

• Polishing Cloth

We always recommend using a soft, non-abrasive micro cloth to clean and polish your knife after sharpening it. The polishing cloth will leave your knife with a sleek and streak-free result.

How to Manually Sharpen Your Cangshan Knives

Step #1. Set the Whetstone

Make sure to soak the whetstone for at least five minutes before using it. Putting a wet whetstone on a flat surface, topped with a damp towel, is the perfect way to prevent the stone from falling over. Once it is set and firm, you should lubricate the entire whetstone. After that, you can start the process.

Step #2. Create the Perfect Angle

The best angle for sharpening all Cangshan knives is the 16-degree angle. Hold the knife perpendicularly to the whetstone with the edge lightly resting on the surface. As you bring the blade to the surface, the edge should face away from you. While sharpening the knife, lightly guide the knife with your fingers by applying light pressure to the blade.

Step #3. Sharpen

The best angle for sharpening all Cangshan knives is the 16-degree angle. Hold the knife perpendicularly to the whetstone with the edge lightly resting on the surface. As you bring the blade to the surface, the edge should face away from you. While sharpening the knife, lightly guide the knife with your fingers by applying light pressure to the blade.

Step #4. Create the Burr

While sharpening a Cangshan knife, you will notice a burr forming on the side of the edges. This burr indicates you are on the right track. It is difficult to see the burr, but you can feel it. To build up the burr, alternate between five continuous strokes on both sides.

Pull Through Sharpening

You will need a pull-through sharpener to sharpen your Cangshan knives with this method. It is a device with metal slots made of tungsten carbide. These slots can be either adjustable or fixed at an angle.

This method is more comfortable since it includes fewer steps and fewer variables.

The first thing to do is ensure that the sharpener is firmly held and secured on a flat surface. When it is safely secured, you can start sharpening your Cangshan knife. You must start with inserting the heel into the slot.

Following that, pull the knife back from the heel to the tip with a slight downward force. You should never push the knife and always follow the blade’s curve to keep the blades in constant contact with the knife edge. You can repeat this process 8 to 10 times, depending on how dull your Cangshan knife is. 

Conclusion

We explained two different methods to sharpen a knife. Pull-through sharpening is a comfortable way you can learn more quickly. On the other hand,  manual sharpening may not be the easiest method, but it may have better results. You can try and see what works the best for you. In addition, you can always take your knife to a professional knife sharpener if you don’t feel comfortable either way.