- Hold the knife sharpener in your nondominant hand. At the base of the sharpener is the butt. You will always want your hand to grip the sharpener under the butt to protect your fingers from the blade.
- Hold the sharpener at a 45-degree angle. On "Cookalong Live," chef Gordon Ramsay suggests to hold the sharpener comfortably like a tennis racket.
- Place the base of the blade of your knife against the butt of the sharpener. Pull the blade up, on an angle, over the sharpener. You will want to sharpen the entire blade, from base to point, in one single swipe.
- Do this several times slowly until you've gotten a feel for sharpening.
- Bring the knife underneath the sharpener and repeat the process. Once you get the hang of sharpening the knife, you can move back and forth over and under the sharpening quickly. Repeat the process until the knife is sharp.
Things You Will Need
- Knife sharpener
- Scanpan knife
- Scanpan knives and sharpeners can be purchased at many retail stores, as well as online (see Resources).
- The Scanpan websites suggests that new knives and sharpeners be washed and rinsed well in hot, soapy water. Once they are completely dried, they are ready for use.