TOG founder Bert Beagley-Brown explains the thinking behind our new guide…
When I was preparing to launch my own brand of kitchen knives, I wanted to truly understand the sharpening process – it seemed quite a complex subject. As I practiced, I thought I was doing the right thing but the knife wasn’t getting any sharper. I found it frustrating. So I bought all the gadgets and whetstones and sharpened and sharpened and sharpened until I figured it out. I’ve now developed a method that works every time for me. It produces, quickly and consistently, an edge you can shave with, if you’re that way inclined.
It was frustrating not having a comprehensive guide available online that addressed the issues and told me all the tips and tricks needed to sharpen well with a whetstone. So I’ve now written one. I’m hoping that I’ve put, all in one place, the info you need to be able to sharpen a kitchen knife confidently and effectively, using whetstones and a ceramic honing rod. If you follow these rules and tips, with a bit of practice, you should be able to get great results. Being able to sharpen knives well is a great feeling – empowering. Having sharp knives makes such a difference to your food prep.
This is the first version so I invite you to download it, try it out and let me know if it works, or if there are any questions left unanswered. You can comment below or email me direct
Click here to get the guide (6Mb PDF file)