There isn’t necessarily a right way to sharpen your butcher’s knife and different people may have alternative preferences. One thing that cannot be argued is the importance of keeping your butchers knife sharp.

A blunt knife will hinder your work and could even act as a potential health and safety act, not to mention it won’t allow you to complete your job to the best of your abilities. There are different ways you can sharpen your knife. A sharpening stone will allow you to grind and hone your butchers knife, however the product may take a while to get used to. On the other hand, the steel, while it completes the same job, may be easier to use. It is relatively easy to sharpen a knife and once you are used to the procedure it won’t take long at all.

When you buy your knife, it will most likely have a bevelled edge. When you decide to sharpen your knife, it is recommended that you keep to the same edge that is already present in order to maintain the consistency. If you aren’t sure what the original angle was, you may wish to make some enquires and you could ask the manufacturer. If not, making a rough estimate will be appropriate, with the angle usually being between 10-30° on each side. Using 17° will give probably give you a close enough guide and will make sure the edge doesn’t become to shallow.

Using an angle guide will allow you to get a precise edge and will also give you more control as you are sharpening it. If you decide to control it by hand, you won’t have as much control and it is more likely that your angle won’t be as straight as it possibly could have been. Depending on your preference, you may choose to use a sharpening stone or a steel. If you choose to use a stone, drag your blade across it so it doesn’t take a layer off the top. Repeat the procedure until your blade is sufficiently sharp on one side. Continue grinding your knife across the stone and flip it when necessary. Repeat the procedure on the other side.

When buying a sharpening stone make sure it fits the description of your knife. Most stones are wet or dry and those that are oil based may ruin your butcher’s knife.

If you have chosen to use a sharpening steel, hold it so it is pointing downwards. Hold your knife against the steel at a vertical angle. Glide the blade along the full side of the steel, rotating the blade so it ends up being a smooth arch. Make sure you don’t put too much pressure on the blade and slide it lightly across. Repeat the process until the knife is sufficiently sharp.

Have a look at the below video to demonstrate how easy it is to sharpen your butcher knives with our with our easy to use F Dick RS-75 Electric Sharpeners.