Nothing makes cooking more enjoyable than having a great set of knives to do it with. Cangshan knives are among the best options on the market for their combination of precision, comfort, and durability. That’s why so many cooks swear by them – and also why it is important to keep them properly maintained through sharpening.
In this blog post, we will explore in depth how to sharpen cangshan knives safely and easily at home – even if you’ve never done it before! Depending on the type of sharpener you have, there are two distinct methods for getting the job done. We’ll cover both here so that you can confidently sharpen your Cangshan knives with ease and precision.
7 Best Methods on How to Sharpen Cangshan Knives
1. Hand Sharpening with a Stone:
One of the most popular methods for sharpening knives is by using a stone. First, you’ll need to choose the correct type of stone for your Cangshan knives; typically, whetstones are best because they maintain their shape over time and provide an even sharpening surface. After selecting your stone, begin by placing it on a flat, dry surface.
Next, you’ll want to make sure your stone is wet before starting. Soak it in warm tap water for at least ten minutes and then place the knife blade against the stone at an angle of around 20 degrees.
Then, start slowly pushing the blade along the length of the stone in a consistent, linear motion. Make sure you apply even pressure to both sides of the blade as you move it along the stone.
2. Electric Sharpening with a Wheel:
If you prefer an electric sharpening system over hand-sharpening with a stone, then you’ll want to opt for an electric wheel sharpener. These devices are typically more expensive than stones, but they do offer an easier and faster sharpening experience. First, you’ll need to select the correct type of wheel specifically designed for Cangshan knives.
Once you have the right wheel attached to your sharpener, place the knife blade against it at a 20-degree angle again. Then start pushing the blade forward and backward, using the same consistent linear motion as with a stone. As you do this, make sure you apply even pressure to both sides of the blade so that it’s sharpened evenly.
3. Honing with a Steel Rod:
Honing is another popular method for sharpening knives, and Cangshan knives are no exception. This method utilizes a honing rod – also known as a steel rod or sharpening steel – to help realign the edge of the knife blade and remove any burrs that may have formed during use. To get started, first, select a honing rod designed for Cangshan knives.
Next, you’ll want to make sure your rod is clean and dry before use. Then place the knife blade against it at a 20-degree angle and start pushing the blade forward and backward in the same linear motion as with a stone or wheel sharpener.
Once you’ve finished honing your Cangshan knife, clean it off with a damp cloth and lightly oil the blade to prevent rust.
4. Edge Pro Sharpening System:
The Edge Pro sharpening system is designed for use on nearly all types of knives, including Cangshan knives. This device offers an easy and convenient way to sharpen your knife blades without having to use a stone or electric sharpener.
To get started, first, attach the correct type of Edge Pro belt for Cangshan knives. Then place the knife blade against the belt at a 20-degree angle and start pushing it forward and backward in the same linear motion as with stones and wheels.
Make sure you apply even pressure to both sides of the blade as you move it along the belt, and make sure the angle doesn’t change. Once you’ve finished sharpening your Cangshan knife with the Edge Pro system, clean it off with a damp cloth and lightly oil the blade.
5. Using a Pull-Through Sharpener:
Pull-through sharpeners are the easiest and fastest way to sharpen your Cangshan knives. This type of sharpener utilizes a set of ceramic wheels covered with small abrasive particles, which help quickly sharpen your knife blade without the need for any water or oil.
To use a pull-through sharpener, you simply place the knife blade against one of the ceramic wheels at a 20-degree angle and use the handle to pull the blade through in a consistent, linear motion.
Again, make sure you apply even pressure to both sides of the blade as you move it along the wheel. Once finished, clean off your knife with a damp cloth and lightly oil it.
6. Using an Angle Guide:
If you’re looking for a more precise way to sharpen your Cangshan knives, consider using an angle guide. This device attaches directly to the blade of your knife and helps you accurately maintain the 20-degree angle that is ideal for sharpening.
Once you have your angle guide in place, use either a stone, wheel, or pull-through sharpener to sharpen your knife blade. Again, make sure you apply even pressure to both sides of the blade as you move it along the sharpening surface, and keep the angle guide at a consistent 20-degree angle throughout. Once finished, clean off your knife with a damp cloth and lightly oil it.
7. Professional Knife Sharpening:
If all else fails, you can always take your Cangshan knives to a professional knife sharpener for help. Professional sharpeners are experts in their field and can quickly and accurately sharpen your knives without any hassle or mess.
It’s important to note that this method is typically more expensive than the other options listed here, but it may be necessary depending on the condition of your knives and the type of sharpener you have.
Professional knife sharpeners are highly skilled and knowledgeable in their craft, so if you’re having trouble getting your Cangshan knives sharpened properly, this may be the best option for you.
Additional Tips and Tricks to Sharpen Cangshan Knives
- Consider investing in a professional knife sharpening service. You can expect longer-lasting, cleaner edges from them if you don’t have the time or skill to sharpen your own knives.
- Use the right type of sharpening stone for the job. Different stones are designed for different levels of sharpness and finish. Coarser stones will give greater results in less time, while finer stones will give a more polished finish.
- Start by sharpening each side of the blade with 10 strokes on the stone. Do this at an angle of roughly 20 degrees to the stone.
- After sharpening both sides of the knife, switch to a honing steel rod and run it along each side of the blade to realign the microscopic teeth of the metal.
- Finish with a few strokes on each side of the blade using a leather strop block, which will help give your knives an extra sharp edge.
- Regularly maintain and sharpen your knives to keep them in top condition. Cleaning them regularly and storing them safely is also important.
By following these tips and tricks, you can ensure your Cangshan knives will stay sharp longer and perform at their best for years to come. With a bit of practice, you’ll be able to sharpen them with ease!
Frequently Asked Questions
How Often Should I Sharpen My Cangshan Knife?
It depends on how frequently you use the knife, but generally, it’s good practice to sharpen your knife at least once every few months. However, if you use the knife for cutting hard materials or if you notice that it has become dull, then it may be necessary to sharpen it more frequently.
What Is The Best Way To Sharpen A Cangshan Knife?
The best way to sharpen a Cangshan knife is with a sharpening stone or whetstone. Using the proper technique, you can easily and effectively sharpen the blade of your knife to its original factory sharpness in just a matter of minutes.
What Type Of Sharpening Stone Should I Use?
It is best to use a diamond whetstone for sharpening Cangshan knives. Diamond stones are the most effective and durable sharpening stones available, and they can easily provide a razor-sharp edge on any type of knife blade.
Do I Need To Use A Special Type Of Lubricant When Sharpening My Knife?
Yes, it is important to use a lubricant when sharpening any knife. Good water- or oil-based honing fluid or paste should be used as a lubricant during the sharpening process in order to prevent damage to the blade and ensure that all of the sharpener’s efforts are properly rewarded with an ideal edge.
Conclusion
With the above outlined you can easily understand how to sharpen cangshan knives. Be sure to use the right type of sharpening stone, honing fluid or paste, and proper technique in order to get a razor-sharp edge on your knife blade.
With regular maintenance and care, you can keep your Cangshan knife in perfect condition for many years to come. Thanks for reading!