At Home Chef’s Guide: How to Sharpen a Boning Knife

The blade of a boning knife gets dull over time, and working with a blunt edge can be frustrating. First of all, you don’t want to spend half of your time cutting a piece of meat. Furthermore, it can be dangerous and increase your chances of injury. So, it is necessary to sharpen knives whenever they become dull.

We are here to give you a detailed but easy path on how to sharpen a boning knife. The steps are hassle-free and straightforward to follow. 

First, however, we will explain how to know if you need to sharpen your boning knife.

When to Sharpen a Boning Knife?

Boning knives can serve you for years if you look after them. The best way to know if your knife is sharp enough to help you in the kitchen is to test it. 

To do this, try cutting a piece of raw meat or pierce it from a bone. If the knife creates a smooth cut, it is sharp enough. If it shows resistance, then it is time to sharpen your knife.

Step by Step Guide

Step #1. Set Up Your Whetstone

The first step in sharpening a boning knife is getting a whetstone and setting it up. Whetstones are stones of different materials used to sharpen the blades and edges of knives or other cutting implements. 

Here are some essential points that can make it easier to choose a whetstone. Generally, a sharpening stone with a thin and sharp side is recommended. 

You can get stones with different grades of coarseness, from scratchy to fine. These grades are measured in “grit,” where lower numbers mean rougher stones. The ideal stone to use for sharpening a boning knife would be a three thousand grit whetstone. 

Also, whetstones need to be wet to work best. This is because water prevents waste from sticking to the stone. Soak the stone for an adequate amount of time before using it, which will help you sharpen your knife more effectively. 

Step #2. Angle Your Boning Knife on the Whetstone

Providing an excellent grip and angle between your blade and sharpening stone is a critical step in sharpening a boning knife. Your boning knife should create a twelve to twenty-degree angle with your whetstone. 

A simple trick to finding the right angle is to take a stack of quarters and place it on your whetstone. Then, make sure that the back of the blade rests on the quarters. If you know the width of your knife, you can decide the number of quarters accordingly. If not, you can use a ruler or any measuring instrument to confirm the width of your blade.  

Once you find the proper angle, you are ready to sharpen your boning knife. Keep your wrist steady while filing to avoid any damage. 

Step #3. Sharpen One Side at a Time

It would be best to start by sharpening one side at a time. This gives you control over the required angles. Remember, while you’re doing this, always keep the surface wet while sharpening. 

It is also important to remember that boning knives have their blades on the thinner side. So, start with thirty strokes on one side to sharpen the edge. For a curved blade, do not use straight up and down strokes. Such strokes are not ideal for a curved blade. 

Step #4. Rinse Off Your Knife

After angling and sharpening your knife, you need to rinse your blade. Why? The process of sharpening the boning knife creates a very dusty metal powder on the surface. It gets trapped in the water while sharpening. The metal powder can get into your food if not rinsed off properly. 

To clean your knife, hold it under some running water until all the crushed metal particles run off. After washing, clean the blade with a damp kitchen towel to remove the debris. If you want to read more of our reviews you can have a look at best knife for processing deer

Conclusion – Sharper Than Ever 

A sharp boning knife is important to have in the kitchen. Anytime you are unsure, you can test your blade’s sharpness using the method mentioned. Then, if necessary, you can follow our guide anytime you need to remember how to sharpen a boning knife. In this way, your knife will be good as new for years to come. 

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