Knives dull over time. It’s simply a fact of life. The more in love someone is with their knife and the more frequently they use it, the faster the knife is likely to become duller. Chefs typically sharpen their knives every day and spend a significant time ensuring that their knives are sharp. Chefs understand that it’s important to reduce the amount of time that they spend prepping and preparing meals, so they sharpen frequently. The best fruit knives are very easy to sharpen with a good knife sharpener.
However, when a chef’s knife begins to dull or chip beyond the honer, they usually take it to a professional to have it sharpened. A frequent professional knife sharpening can become quite expensive. For this reason, many people have taken sharpening their knives into their own hands. Below are a few things to consider when choosing a knife sharpener.
The first question that a person should ask when choosing to get their knife sharpened is what kind of steel their knife is made from. Many modern knives are made of high-quality stainless steel, and this type of steel can only be sharpened by a high-quality stone. Attempting to sharpen a high-quality stainless steel knife in some other fashion could end in disaster for the knife.
The second question that should be asked is – what size is the blade? The larger the blade, the more difficult it is to sharpen the knife. Most chef knives are about 10 inches, but it’s not unusual for someone to have a 12-inch blade or something even larger. Unfortunately, most sharpeners simply aren’t equipped to handle a blade that large. If your blade is especially large, and your knife looks more like a sword, then it’s probably best to take it to a professional instead of sharpening the blade yourself.
Third, knife owners must ask about the type of knife they own. Different types of knives require different treatment. For example, Japanese and European style knives have different blades which means that they also have a different angle edge. Most Japanese style knife edges are between 10 and 15 degrees while European knives have an edge between 22 and 25 degrees. It’s important to choose a sharpener that is actually correct in angle for the knife edge.
The final question that a person should ask is if they want to use a knife sharpener that is manual or electric. Many knife experts would balk at anyone who uses something other than a whetstone to sharpen their knives. However, in the technology age, electric knife sharpeners are becoming increasingly popular. The great thing about electric sharpeners is that they’re very easy to use. Furthermore, they are often inexpensive, and it’s an easy way to keep a set of knives in pristine condition. The only downside to an electric sharpener is that they can be quite noisy.
While it might be true that a sharpening stone or whetstone is still the best sharpening method, many people simply don’t have the time or patience to deal with learning how to sharpen with a whetstone. For these people, an electronic sharpener is the easier and better option.
Finding the perfect sharpener may take a bit of effort, but it’s worth it in the long term. The right sharpener should save time and money. And most people who are willing to invest the time to find a good sharpener are in love with their knives and want to take care of their knives. So it’s simply worth the investment in their eyes.