Sharpening a Sabatier-K knife

Since cutting tools have existed, it has been necessary to maintain their cut.
Individuals, cooking enthusiasts, and professionals, and each of us are confronted every day with knives that do not cut anything. Whatever the quality of the knife, it is necessary to restore the cut to work in good condition.

Sharpening a Sabatier-K knife

The cutting edge of a blade must be maintained very regularly. The more a knife is worn, the more difficult the re-sharpening job will be. The ideal for a cook would be to use his rifle before each use of the knife.
Many people think that it is difficult to put the edge back with a gun when this operation does not require great dexterity.
Dare. All sleeves feature a protective guard. Alternately pass the entire length of the knife blade over the entire length of the rifle bit. The sharpening angle is essential, it is around 30° and must be regular. It is important to pass the two faces of the knife alternately on each side of the rifle to obtain the finest cutting edge possible. Do not pass the blade several times on the same side.
The advantage of the rifle with grooves is to create knife-like micro teeth. these micro teeth will provide the blade with significant cutting power. It is necessary to complete the sharpening with increasingly light pressure to remove the burr which will become increasingly fine.

To help you, we have posted a video that explains simply how to maintain the cutting edge of a knife blade.
It will take some practice to sharpen a knife as your butcher does. In the beginning, take your time. The speed of the gesture does not allow for better sharpening.