(Fun fact: Whetstones aren't actually named for the fact that most are used wet-"whet" is actually just an old word for "sharpen"). Most whetstones are designed to be soaked in water before every use, so check the manufacturer's instructions to be sure. Our favorite way to sharpen a blade is to use a whetstone-a rectangular block that works almost like sandpaper, helping to straighten and refine the cutting edge on the blade as you slide the knife across it. Hone your knife weekly-every time you use your knife, if you'd like-and sharpen your knife every few months, or at least every year (depending on how often you use it, and how soon you notice dulling that honing doesn't really improve). ![]() The clearance between rotating and bed knives is crucial to size. Knives may be mounted on a stationary bed of a granulator or on the rotor, and most often on both. Sharpening your knife, on the other hand, actually, well, sharpens it. The number of knife blades, their arrangement, tip angle, speed, and sharpness all have an important impact on granulate quality and granulator efficiency. But the steel rod doesn't actually sharpen your knife-it just straightens out the cutting edge on the blade to allow for smoother, safer cuts. You've likely seen someone using a honing rod to "sharpen" a knife. The Best Chef's Knives for the Money The Difference Between Sharpening and Honing
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