How to Sharpen a Kitchen Knife Properly I've been studying to be a chef for a few years now. But the knife is always sharpened not

Knife sharpening 1 Preparation: Before sharpening the knife above the oil wipe clean, and then put the sharpening stone placed smoothly, to the front of the bottom of the back of the slightly higher appropriate, the sharpening stone next to put a pot of clean water. 2 Sharpening action: when sharpening the knife, the two feet naturally separate or a front and a back of the station, chest tilted slightly forward, the right hand holds the knife, the left hand presses the front of the knife surface, the knife mouth outward, flat on the sharpening stone. 3 sharpening process: then the knife surface or sharpening stone sprinkled with water, the surface of the knife tightly attached to the sharpening stone, the back of the slightly cocked in the push and pull sharpening. Grind the knife with even force, such as grinding stone surface of the mortar and then sprinkle water, both sides of the knife and before and after and in the middle of the rotation to grind evenly, only so as to keep the knife edge straight, sharp. After grinding the knife should be washed with water, wipe dry! 4 knife inspection knife method: the knife blade up, put the eyes to observe, if the knife blade can not see the white light, indicating that the knife to grind good, or the knife blade on the fingernail gently pull, such as astringent feeling, both for grinding good!

Knife surface and sharpening stone bearing 15 ~ 20 degrees angle best