1. Safety first. Place a wet towel under the sharpening stone.
3. Start from the top of the knife. The first four inches (or so..), move it from inward to outward, 15 times. ONE WAY. Always sharpen away from you....or else...!!!!!
4. Then move down the next four inches and so on until you finish the whole one side.
5. Turn the blade the other way. Now the blade is facing you..be careful. Continue to sharpen from inward to outward...15 times also.
Tips to know : Only use the rougher side of the stone. The smoother side is just to make the knife look "pretty", according to him. If you are not the real deal..don't bother with making it look pretty..you just want functionality....not for "paan lang*".
So..there..a free lesson, courtesy of the Culinary School of Singapore.
