Tips on sharpening a chinese chef knife

A Chinese chef knife, also known as a Chinese cleaver, is a versatile tool in any kitchen. To keep it performing at its best, regular maintenance is essential. Here's how to keep your Chinese chef knife sharp and ready for precision cuts:

Always use a soft cutting board made of wood or plastic. Avoid glass, ceramic, or marble boards, as they can dull your knife quickly

Maintaining a 15° angle is key to the best performance of your chinese chef knife.

Types of sharpening options includes sharpening steel and diamond steel:

Diamond Steel

• Purpose: Both sharpening and light honing.
  • Coated with diamond particles, it removes a small amount of metal to restore a sharp edge.
• Material: Steel rod with a diamond abrasive coating.
• Best Use: Restoring a knife’s sharpness when the edge starts to dull.

Sharpening Steel

• Purpose: Primarily for honing, not sharpening.
  • It realigns the knife’s edge, keeping it straight and effective for cutting.
  • Does not remove significant material or restore a dull blade.
  • Best Use: Regular maintenance to prolong the time between actual sharpening sessions.

Ceramic Sharpening Rod

• Purpose: Used for light sharpening and honing. It removes a small amount of material from the blade to refine the edge.
• Material: Made from hard ceramic, which is abrasive enough to sharpen but gentle enough for regular use.
• Best Use: Ideal for maintaining a sharp edge between more intensive sharpening sessions. It’s particularly effective for knives that aren’t completely dull but need a touch-up.

Check out several options available from Dexter Russell here  

Stay Sharp!