Knife sharpeners come in various types, from manual whetstones to electric grinders. Regular sharpening is important to maintain the blade’s edge, and different grind styles are available for different functions. Sharpening requires skill and maintaining the angle, and tips can be found online. No water or oil is needed, and basic knife care rules should be followed.
A sharpener is a tool that is used to sharpen knife blades by grinding them down to even out the surface of the blade. A wide variety of knife sharpeners are available at kitchen supply stores, ranging from commercial electric grinders to simple whetstones. This tool is extremely useful to use, as a sharp knife cuts much more effectively, and regular sharpening can extend the life of the blades. Many communities also support a professional knife sharpener who will sharpen blades for a small fee; sometimes a professional can handle specialty blades like scissors in addition to standard kitchen knives.
When a knife is made, it is ground into a very specific shape designed for a particular function. There are a number of grind styles on the market, ranging from serrated blades, ideal for bread and tomatoes, to convex emery blades designed for chopping through dense foods like melons. After grinding, the blade is sharpened so that it has an edge for cutting. Over time, this edge will break, even when a knife is handled carefully and a pencil sharpener is used to freshen this edge.
To use a manual sharpener as a whetstone or whetstone, the knife is swept along the sharpener in smooth, even motions to clean the blade. These sharpeners are made of coarse materials that smooth out the irregularities of the blade. Other sharpeners have an electrical component that rotates or rocks a sanding surface as the user holds the blade against it. Electric sharpeners such as grinding wheels should be used with care, as it is possible to resharpen a blade.
Sharpening knives isn’t impossible, but it does require some skill. It is important to angle the blade while sharpening and maintain the angle to ensure the blade is sharpened, rather than just dull. As you sharpen, a burr will appear. A burr is a thin lip of metal that overlaps the dull side of the blade, and it’s a good sign; Once a burr appears, you can switch sides to hone the edge and get the crisp, thin knife edge for the best cut.
A variety of tips and tricks for using a knife sharpener can be found on websites that cater to chefs; most explanations spread over several pages as they include discussions of different types and materials of knives. What you need to remember is that no water or oil is needed for the sharpening process; you can use a dry-clean sharpener, and that’s actually better for your blades. Also keep in mind that regular sharpening keeps your knives healthy, along with other basic knife care rules, like never putting your knives through the dishwasher and using knife guards to protect the blades.
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