How To Sharpen Kitchen Knives?
Kitchen knives are a must-have for people who enjoy cooking. There is a wide variety of knives to choose from, and they can be very pricey. The best kitchen knife will depend on the person’s preferences and what kind of foods they like to prepare. If you’re looking for an all around good kitchen knife, look further on this blog to have the best kitchen knives for yourself.
What Is A Knife Sharpener?
A knife sharpener is a device that you use to hone your blade on so it’s sharper than before. There are many different types of sharpeners available with the most common ones being waterstones, whetstones or diamond hones amongst others. Most home users prefer sharpening stones because they’re easy to use and give great results in little time, not to mention they won’t remove an excessive amount of metal from the blade like some systems (ultimately shortening its lifespan). These compact sharpeners can be used wet or dry depending on preference but do require more work than other forms of sharpening. Another kind of system you might come across is one that uses electrical currents running through two pieces which touch the edge instead of using sharpening stones. This is referred to as the electric knife sharpener and is considered ideal for those who don’t like using traditional methods.
Why Sharpen A Knife?
There are many reasons why you should use a sharpening stone to sharpen your knives from home, but the most important ones include:
Preventing Injury – The main reason why you want a sharp knife is because it’s considerably safer than a dull one. If you ever tried cutting yourself with a really sharp blade versus a dull one, then you know exactly what we’re talking about. It’s much more difficult to cut yourself with a sharp knife because less pressure is applied so it will glide through your food without much trouble. With that being said, if you have to apply extra force in order to get the job done, chances are it could cause injury which can be avoided by proper maintenance of your blades.
Using A Sharp Knife = Better Results – There’s no way around it, using a sharp knife will always produce better results than using one that’s dull. A sharp blade allows your food to cook evenly and more efficiently which means you’ll get the same results with less effort on your part (and shorter cooking times).
They’re Safer Around Children & Pets – Kids and pets love exploring the kitchen when mom or dad aren’t looking, but this can be dangerous if they come across a sharp knife. What we mean is even though they may not intend to cut themselves, accidents happen and children and animals don’t always know what they’re doing. That’s why we recommend keeping knives in containers or drawers so kids and animals cannot reach them.
How Do Knives Go Dull?
Knives are made to cut, slice or pierce through different types of surfaces so they do become dull over time. This is due to the metal on the blade being worn down by prolonged contact with other objects (i.e. cutting through something hard). The more you use it after it becomes dull, the quicker you’ll notice a decline in performance which can be avoided by sharpening regularly.
How To Tell If Your Knife Is Sharp Enough?
The best way to tell if your knife is sharp enough is by using the paper test. Here’s how it works: Grab one piece of standard office paper (not too thin, not too thick) and try cutting through it with your knife at a 45-degree angle. If the blade slides effortlessly through the paper without applying much pressure then you’re good to go. If it doesn’t cut very well or requires more force than usual then you need to use a sharpening stone on it before trying again.
Why You Should Keep Your Knives Properly Sharpened?
You probably don’t know it but keeping your knives sharpened regularly actually extends its lifespan and can even help to preserve food. Here’s why:
Sharp Knives Slice Through Food Easier – A dull blade requires more pressure because the edge doesn’t cut as easily as a sharp one would, which ultimately leads to improper cutting and damaging of the food you’re prepping. With that being said, not only will this produce less than desirable results (food), but also may require you to use additional force thus increasing your chances of slippage or an accident.
Keeping Your Knives Sharpened Prevents Food From Spoiling – The sharper your knife is, the better job it will do at slicing through foods so they won’t spoil as fast. If you’re cutting your meat or veggies soon after it’s prepped, then this shouldn’t pose too much of an issue. However, if you tend to let them sit for a while (more than 30 minutes), then using a dull blade will result in bacterial growth which can lead to food poisoning.
Sharp Blades Keep Their Edge Longer – No matter what kind of knife sharpener you use, when dealing with home cooking knives they all have the same goal which is essentially extending the life of your blade by removing metal when sharpening so it doesn’t pass its breaking point. Using any type of sharpening device will remove some metal in order to produce a sharper edge which in turn reduces its lifespan because eventually it won’t be able to hold its edge.
Why A Sharp Knife Leads To Fewer Injuries?
Knives are essential tools in the kitchen and no matter how good at cooking you are, chances are you probably won’t get by without them. The problem with knives is that they can easily cause injuries if not handled properly and it’s usually because people tend to use a lot of force while cutting food which ultimately increases their chances for an accident. Now using a sharp knife eliminates all kinds of issues such as applying extra pressure or accidentally slipping while trying to cut your food which can lead to cuts.
How Do You Use A Knife Sharpener?
Wondering how to use a knife sharpener? If so, the good news is that using one is simple. Whether you have an electric or manual model, they are quite similar except for maybe changing the pressure of your hands on the blade.
Electric Knife Sharpeners
Electric knife sharpeners are more efficient at sharpening knives because it applies more consistent pressure than what you would do by hand. They come in two different styles which include:
Honing Rods – While some may only have one honing rod which sometimes pulls double duty as both a fine steel and ceramic sharpener, others can be interchangeable with various surfaces depending on what type of edge you need (i.e., polish or coarse). Electric Knife Sharpeners – These are the types that have their own motor with a non-removable blade. They’re considered safer because you simply need to push your knife into the slot it’s inserted in until it’s sharpened which means no fingers are near the actual blade itself.
Manual Knife Sharpeners
As far as manual knife sharpeners go, they can vary depending on what type of sharpening material they use which can include:
Coarse Sharpening Stones – This is where you’ll find the largest variety because there are so many varieties and brands to choose from. You can purchase stones made from natural or synthetic materials such as oilstones, diamond stones, waterstones and more. Fine Sharpening Stones – Sometimes considered those “in between” stones, these are ideal for anyone who wants to keep their blade sharp but isn’t looking for an extremely polished edge. Whetstones – Also referred to as whetstones, these come in both natural and synthetic options which contain particles that remove metal when you run your knife across them.
When To Use A Knife Sharpening Steel?
A knife sharpening steel is a rod-shaped tool that you use to hone your blades after sharpening them with a stone. The purpose of using the steel before cooking is to get rid of any burs or nicks on the edge which can happen during regular maintenance. Also, it’s useful if you want to use the same knives for different tasks (like in a professional kitchen) because they will all be equally sharp and ready for action.
How To Use A Knife Sharpening Steel: Step-By-Step?
- Hold the steel rod at a 20-degree angle from your body and rest it on a solid surface. This will give you better results as opposed to holding it upright or perpendicular to the unit.
- Place your knife against the edge of the rod with its blade facing away from you and the tip pointing towards your feet (not directly downwards).
- Using medium pressure, pull the knife’s blade across the length of the rod keeping an eye on where exactly is making contact with it so you don’t accidentally cut yourself.
- Repeat this action for each side of the knife until both sides are sharpened equally which should take less than 10 passes depending on how dull they were before doing this method.
- And that’s all there is to using a knife sharpening steel!
When To Use A Knife Sharpener?
Sharpening stones are used to sharpen knives down to the blade, so using one is necessary when your knife becomes dull or has lost it’s edge. Sometimes people prefer reshaping their blades with these flexible whetstones which results in a more durable edge compared to sharpening alone. But if you have an extremely dull blade that needs some major work done then you’ll need a system that will definitely put a new edge on your tool. There are even electric knife sharpeners available for home cooks who do not wish to use traditional methods of sharpening their blades. We advise consulting our Knife Blade Guide for more information about what kind of edges there are and why they matter.
All About Electric Knife Sharpeners
The first thing you should know about electric knife sharpeners is that they use 2 or more rotating blades to grind metal from the edge of the blade, rather than using stones. This process can be done dry (in a container) or wet (under running water). In some cases there may even be a choice of different grits available on one unit depending on what end result you’re going for which makes it convenient and time saving. Some people prefer this method over traditional methods because it’s fast and requires little effort on their end. Also, if a person doesn’t have experience sharpening knives at home then an electric system will give them better results compared to using stones by far.
Other types of electric sharpeners include systems that use electrical currents running through two pieces which touch the blade instead of stones. We’ll refer to these as ‘electrical knife sharpeners’ since they operate differently, although the end result is similar to an electric sharpener stone system. There are several benefits that come with using one of these systems including there being less particle fallout (metal dust) so you don’t have to clean up much after using it. It’s also much more convenient because all you have to do is place your knives in the machine and let it do its job. Now when it comes to disadvantages, there aren’t many however we recommend not purchasing cheap models if you plan on using it often for heavy duty applications like sharpening hunting or camping knives. This way you’ll do more harm than good because the unit isn’t designed to handle such tasks.
All About Manual Knife Sharpeners
Manual knife sharpeners on the other hand require a little more effort and patience (especially for beginners), but that doesn’t mean they’re inferior by any means. These systems use what we like to call ‘manual abrasive technologies’ which don’t have moving parts or electricity. Therefore, you have to apply pressure with your hand or elbow in order to get the desired result from these units. This may not sound as convenient as electric units but there are some advantages such as being cheaper and easier to maintain since cleaning is less of a hassle due to their design – just wipe it down after each use! Now although this style does not require electricity, it’s important to mention that manual units do come in all shapes and sizes just like electric ones do which should provide you with plenty of variety.
A couple downsides that come along with using a manual system revolve around user error such as not applying the appropriate pressure while sharpening your knife, which can end up causing serious damage to both the blade and yourself. We recommend always practicing on old knives first so if anything goes wrong you won’t have a high dollar item to worry about ruining. There are also some disadvantages when it comes to sharing them amongst multiple people because each person will have their own unique technique when sharpening their blades. The good news is that this usually doesn’t cause any problems since there aren’t moving parts or electricity involved, but just something worth mentioning in case other family members want to get in on the action too.
All About Whetstones
A whetstone is a rectangular block of fine grit stones that you soak in water before sharpening your knife on it. The amount of time you soak them will vary depending on the type which we’ll get into more detail about in a minute, but this process makes it much easier to sharpen your knife by giving it a smoother finish. Most knives come with a factory edge, but after some use they lose their clean sharpness and need to be re-sharpened. Traditionally people used natural sharpening stones which required soaking for up to 20 minutes prior to using them, however synthetic models work just as well and can save you time because there’s no wait time required. The biggest benefits that come with using these include getting better results from your knives and being able to quickly touch up an edge in a matter of seconds.
On the other hand, there are some disadvantages that come with using a whetstone including they’re not as easy to use as electric models because you have to apply more pressure when sharpening your blade. This can be challenging for beginners especially if you’ve never used a stone before so we recommend practicing on old dull knives first before trying it on newer ones. Another thing that’s important is that it’s very easy to damage your blades by applying too much pressure while sharpening which can result in costly repairs at the hardware store or worse, needing to purchase new ones. For these reasons we only recommend using them if you know what you’re doing.
How To Sharpen A Knife With A Whetstone: Step-By-Step?
Now that we know all about different types of knives and sharpening systems, let’s go over the steps on how to use a whetstone to sharpen your knives.
Choose A Sharpening Stone – Get the right type of stone depending on if you’re using an electric knife sharpener or one that uses stones. If you’re using a stone based unit then choose the appropriate grit size (rough/medium/fine) since this will determine how sharp your blade is going to be. Typically, there are 3-4 levels of grain per inch which determine coarseness; lower numbers mean finer grits and therefore finer blades. Make sure not to confuse ‘whetstones’ with ‘oil stones’ as they differ greatly in terms of usage and performance.
Apply A Small Amount Of Cutting Oil – Only use water or food grade mineral oil on the stone before sharpening your blade. Using anything else can cause more harm than good and make it difficult for you to get a proper edge (you’ll be left with a smudged blade).
Run The Blade Down The Stone – Use moderate pressure while placing the blade on the stone at an angle of roughly 20-30 degrees from vertical. Make sure to run it down the entire length of your whetstone, but don’t go back over parts that have already been sharpened because this will result in an uneven edge which is not what you want when going for a quality knife.
Maintain Pressure And Angle When Sharpening – You’ll want to maintain a moderate amount of pressure on the blade while pulling it backward in a smooth motion. Constantly check if you’re using the right angle by holding up your knife and looking at where the light hits the edge. If light hits both sides equally then you’re going to have an even edge which is best for most applications, but you can tilt it slightly depending on what kind of cutting surface you might be dealing with. In difficult conditions, touch up small sections of your knife’s blade before moving on to another section. Continue this process until you’ve gone through every part of the blade.
Sharpen The Other Side Of The Blade – Now that we’ve sharpened one side, repeat the same steps above on the other side of the blade to get a nice symmetrical edge. Make sure you use the same amount of pressure and angle to avoid having an uneven edge (never go more than 1/2 inch deep when sharpening unless your knife isn’t very dull).
How To Sharpen A Knife With An Electric Sharpener: Step-By-Step?
Now that we’re familiar with the steps of how to use a whetstone, let’s take a look at using an electric sharpener instead.
Choose A Coarse And Fine Grit – Since you’ll be using an electric sharpener, choose two different coarseness levels starting with a coarse grit, and then find your way up depending on what kind of blade you want. For instance, if you have one knife for cutting fruits and vegetables and another for splitting through wood then these would require different amounts of pressure so it’s best to go with the appropriate settings. Verify Sharpening Angle – Before turning on the unit, verify which side is going to be touching the stone by looking at both sides. If they’re identical then this will be good for your next step, but if one side has a raised edge then you need to press it down so that both sides are even. Select Correct Grit Size – Find the two slide bars which determine the level of coarseness. Verify by looking at the label on top which should give you an idea of what grit size they’ll provide (e.g., 220/1000). When using an electric sharpener you don’t have to worry about angle or pressure since these are self-regulating systems that can adapt depending on the task at hand.
Hold The Knife Stable And Start Sharpening – Place your knife in between both slots with moderate pressure and start turning on the unit making sure not to shift its position until it’s all the way up. Running it down the entire length of the stone should only take about three seconds per side, but you might want to go back over small sections if needed.
Repeat The Process For Other Side Of Knife – When done with one side, turn off the unit and repeat the previous steps above (only takes a few seconds) for another side of the knife. Remove Blade From Sides – Once you’re satisfied with your edge, remove your blade from sides carefully making sure not to cut yourself on any metal pieces. Using proper caution is especially important when using an electric sharpener since there’s no steady pressure required so this step becomes even more crucial than when using a manual whetstone or sharpening rod.
How To Sharpen Serrated Knives: Step-By-Step?
The steps for using a manual whetstone apply to how to sharpen serrated knives as well, but it’s important to take your time if you’re working with one of these. Since they feature multiple edges instead of just one side like standard blades, there are generally two ways to properly sharpen them:
Using A Ceramic Rod – Take your rod and hold it at the top with moderate pressure then slowly move the bottom down so that the entire edge gets sharpened. Repeat this step until you can tell which part is duller than others (normally there’s only 1) by looking at where the light goes across. If you see the same amount of light on each side then move on to the next step. Going Through Each Section On Rod – This is another effective way to sharpen serrated knives. Hold the rod at the top and make sure to place your blade at a 45 degree angle with moderate pressure. Then slowly move it downward going one section of the edge only until you feel a certain resistance. When this happens, pull it back up and continue doing so on all different sections of your knife’s serrations.
Consistency Is Key
In order for your sharpened blades to work properly, they need to be consistent from one side of your knives to the other. Whether you’re using a whetstone or something else, always double check that both sides are equal after sharpening. Since you’ll also get more precise results when using some type of lubricant, make sure to apply this generously for added effect.
How To Sharpen A Santoku Knife: Step-By-Step?
Most kitchen knives (and especially santoku) are made of softer steel with an HRC rating ranging anywhere from 48-60. This means that they’re a lot easier to sharpen rather than a high carbon knife which can require a bit more effort and know how to get the same level of sharpness.
Hold The Knife Stably – The first step is very similar to using a whetstone or electric knife sharpener which involves holding the blade securely so that it doesn’t slip out of your hands as you pull backwards moving towards yourself. Check Angle Often – Make sure you check the angle often keeping it around 15 degrees by taking a quick look at both sides. With santoku’s, this should only take about 15 seconds tops compared to the usual minute or two.
Repeat The Process For Other Side – As soon as you’re done with one side, repeat the same motion on the other side of the blade making sure to use light pressure. Pay close attention after a few swipes because this is where your sharpness will start coming out and it’s important not to overdo it by going too deep or else you could ruin your blade completely. Remove Blade From Sides – After finishing both sides, remove your blade from sides carefully making sure not to cut yourself on any metal pieces. Using proper caution is especially important when using an electric sharpener since there’s no steady pressure required so this step becomes even more crucial than when using a manual whetstone or sharpening rod.
Honing A Knife With A Honing Steel: Step-By-Step?
If a whetstone isn’t quite enough to sharpen your knives, you might need to upgrade to the next level of sharpening tools which is a honing steel. This is simply a metal rod that’s mostly used for straightening out and refining an already sharp blade. They’re always double ended with one side being smooth and flat while the other side has ridges for more aggressive cutting power. Although it may be considered optional in some cases, this tool can perform just as well as a standard sharpener especially when dealing with dull blades or ones that have since been abused by frequent use over time.
Start With Coarse Side Of Blade – Place the bottom end of your knife (with the blade facing upward) into one of the ridges on the flat, coarse side of your honing steel with moderate pressure.
Angle The Knife Carefully – Slowly angle it downward at about 15 degrees until you hear/feel a slight scratching sound. This indicates that part of the blade’s edge is touching your rod so you have to pull it back up again. Repeat this step until the entire edge has been polished.
Remember To Use Lubricant – While using a sharpening tool like the one mentioned above, don’t forget to apply lubrications afterward. Your main options are either water or oil since both perform well in facilitating polishing motion and providing an even smoother finish. Not only does this make it easier for you to see results but also makes blades last longer by preventing unnecessary abrasion.
Use Your Other Hand For Support – Regardless of the sharpening tool you use, make sure to hold it firmly (but gently) with your other hand in order to get better results. This is important since doing so ensures that both sides receive an equal amount of pressure when polishing off damaged areas on knives’ blades. Even if you’re just starting out, don’t worry about hurting yourself because this method takes time and work before reaching desired effects. As long as you take your time and pay attention to what’s happening in front of you, shaky hands shouldn’t be too much of a problem. Just remember – safety first!
Is It Possible To Over-Sharpen Your Knives?
When improperly sharpened, your knives may start to look a little different before and after honing. Once it’s become duller than ever before, you’ll have no choice but to replace the whole blade in order to get back a sharper one. Although this can be a hassle sometimes, you needn’t throw out old knives because of too much sharpening. There are several ways to restore them back to their prime status which include:
Fixing Your Dull Knife – Using any kind of abrasive material other than metal, try polishing off surfaces that have been damaged by either continuous use or mishandling. This step works well for removing scratches that were caused by other utensils while being stored together with others inside kitchen drawers.
Restoring Your Knife To Its Original State – If you come across a blade that’s so far gone, take it to professionals who know how to properly fix these types of knives. It doesn’t matter whether they’re ceramic or not because this method can work wonders when done right.
Sharpening Paring Knives In The Right Way – Some people think sharp kitchen paring knives are easily the most important tools in any chef’s arsenal. Not only do they make mincing garlic and other related ingredients easier but also allows for more accurate slicing through fruits and vegetables without causing too much damage to their outer shells. Although pretty straightforward, there are still some things you should know about using them before digging into your next meal.
Get A Firm Grip – Using just one hand, gently grab your knife near its base with all fingers resting on its handle. You may also want to consider using a soft towel or piece of cloth for added protection.
Maintain Stable Stance – Depending on how tall you are, make sure to position yourself at the right distance from the cutting board. By doing so, you lessen the chances of accidentally slipping while slicing through more difficult ingredients.
Choose A ‘Push’ Motion – To minimize the damage done to fruits and vegetables, remember that pushing down on them with blades is better than pulling towards you. Although both methods can work well for different types of knives, it’s always safer if you use the first one whenever possible.
Degrees Of Sharpness
It’ll be hard for anyone to deny the fact that being able to slice through tomatoes without damaging them requires a rather sharp knife. However, are you are aware of the degrees by which knives should be sharpened? Food & Wine defines these levels as ranging from ‘very dull’ at 125-grit sandpaper to mirror finish at 10,000-grit sandpaper. Although this guide can help you out with determining how much honing your favorite blades need before reaching their optimal status, it’s always better if you keep track of this on your own.
Knife Sharpening Takeaways
No matter how fragile they can be, ceramic knives should always remain in the hands of those who know how to use them correctly. Except for when they’re not made from strong materials like steel, you’ll need to stay away from devices such as grinders and belt sanders because these can damage blades beyond repair. By following this guide on proper ways to sharpen your kitchen knives, there’s also a good chance that it’ll help you maintain them better too.
As mentioned above, knives are tools that most people would prefer keeping in pristine condition so its blade edge can feel smooth and sharp against one’s fingers. Even with most cooking methods calling for the frequent use of cutting utensils, accidents still occur at some point or another which is why it’s important to know how you can fix them when they do.
What’s The Difference Between A Whetstone And A Waterstone?
Though they have many similarities, there are some significant differences between these two kinds of stones. The most important one is the fact that waterstones require you to soak them before using them whereas whetstones do not. Also, waterstones come in a variety of mediums including Diamond, Ceramic and Synthetic models while oilstones are only made with natural stone.
The main difference between these two types is how the sharpening process takes place on both of them. On natural whetstones, it’s recommended that you lubricate their surfaces with either water or oil when sharpening your knives because this can improve its blade glide which ensures better results. Though this isn’t necessary when using synthetic ones, we still recommend lubricating them because it will prolong their lifespan and prevents them from becoming rough as time passes. You can also use waterstones on synthetic models though we don’t recommend this because it’s easy to damage them if you try to forcefully sharpen your knives instead of honing them.
Sharpening Vs. Honing
Another thing that should be mentioned here is the difference between honing and sharpening. Honing your knife refers to the process of keeping a blade sharp by using a smooth, abrasive surface such as an oilstone or polishing wheel. The benefit of doing this is it helps maintain the fine edge on your knives which won’t have to be ground back down afterwards. However, choosing this method isn’t going to give you a brand new edge so if you’re looking for that we suggest contacting a professional.
On the other hand, sharpening refers to the process of grinding away metal from both sides of a blade in order to create a new edge. This is an effective way of transforming your old knives into newer ones so you don’t have to replace them after prolonged use. While this sounds like it’s going to be difficult and time-consuming, you can actually do this at home by using what we like to call ‘manual abrasive technologies’ which doesn’t require any electricity or moving parts; just enough elbow grease and patience. When choosing between honing and sharpening, this simply comes down to what type of blades you plan on using. If they’re mainly used at home then you should go with the honing method to save money. However, if you work in a restaurant or commercial kitchen then you may want to invest in a stone that’s capable of sharpening instead because these are made for grinding away metal rather than keeping an edge.
The Secret To Storing Your Knives
One last thing that should be mentioned is how to properly store your knives when not in use. We all know this could be a serious accident waiting to happen if you leave them lying around unattended, which is why it’s important to keep them in one of the following locations :
- A magnetic knife rack – Since these are usually mounted on the wall or inside cabinets they’ll ensure your blades stay sharp and separate from each other. This way there’s no chance of cross contamination when reaching for a new utensil.
- Another drawer – If you’re short on space then storing your knives inside another drawer may be more convenient since they won’t take up any extra room. These can also protect your blades when not in use because it’s more difficult to accidentally cut yourself on a blade that’s not accessible.
- Safe box – Another option is investing in a safe box, which can be mounted inside your home for even more protection. A lot of people like these ones because of the airtight seal they provide since some can withhold fire and waterproofing qualities too.
Knife Sharpening Kitchen Hack
As you can see there are a variety of ways in which you can sharpen your knives, so the only thing left to do is pick one. However, if you’re currently struggling with this process then we have an interesting tip that could help immensely. Try using a sheet of aluminum foil as your sharpening stone when it starts to get dull instead.
Most people don’t realize how well this works until they try it for themselves, but all you need to do is fold the aluminum foil once lengthwise and continue folding it in half about 5 – 6 times total. Once finished, use this like any other sharpening tool by dragging the blade back and forth along the rough side of the foil. This gives blades a much better edge than using regular stones because it ensures you’re taking away more metal, which gives the blade a longer lifespan. Plus, all you need to do is fold up another sheet of foil and continue sharpening.
This may seem like an odd alternative at first, but after realizing how precisely this works some people refuse to use any other means of sharpening their knives. Just make sure to pull your blade towards you while doing this instead of pushing it away since that’s the safest way to avoid injury. After a few passes, many people notice a big improvement in how well their knives cut through food without much effort, which is why we recommend trying this for yourself.
How To Store Your Knives To Keep Them Sharp?
If you want to keep your knives in the best condition possible, then it’s important that they remain sharp at all times. The easiest way to do this is by storing them in a drawer since this won’t cause any type of damage to either the blades or their handles, but if you’re looking for something more decorative then a knife block or magnetic strip would be a better option. Another great way to take care of both your kitchen knives and pocket ones comes from using a knife magnet which will help prevent your blades from rusting when they’re not being used.
Tips For Caring For Kitchen Knives
Once again, these two types of stone materials have many similarities when it comes to caring for them. It’s recommended that you avoid dipping the stones in water because this reduces their lifespan and can even cause some issues such as warping. Once your whetstones start developing pitting, chipping or other imperfections they’re likely to no longer work properly so we suggest replacing them. If you do soak a stone in water then make sure that you dry it off completely before storing it away, because any leftover moisture can lead to rust or mold damage.
You should also keep an eye on the condition of your knives since blades are made from different materials too. Carbon steel blades will corrode quicker than stainless steel ones if left wet because this type is more susceptible to rusting, but stainless steel blades can still rust if not properly dried. If you have a carbon steel blade then it’s important to use an oil or cloth to wipe them down after each use and give them a quick, light coat of oil before storing them away for the night.
Can You Sharpen Kitchen Shears With A Knife Sharpener?
The good news is that you’re absolutely allowed to use a knife sharpener on shears and scissors. However, we do recommend that you try and avoid it as much as possible because the force required to sharpen them can damage or bend the blade. While these tools may not be as sharp as most knives, they still need some working in order to maintain their structure over time.
How Do You Know When It’s Time To Replace Your Knife Sharpener?
In addition to keeping your knives in good condition, it’s also important to replace a dull knife sharpener once in a while. This is especially true if you have a manual abrasive system because the sharpening surface will eventually wear down, become uneven and lose its ability to sharpen your blades. If you’re looking for an effective way of doing this then we recommend using a diamond coated rod or wheel as they tend to last longer than their natural counterparts. In order to replace these elements, all you have to do is loosen the screws on the old unit and place them on top of the new one so they can be reused.
How Do You Use A Knife Sharpening Stone?
While the sharpening process is different for each type of tool, it can be broken down into two main categories; abrasive and vertical. Abrasive sharpening is pretty self-explanatory because it implies that you will be using a stone to grind away metal from your blades by applying some force. While this sounds simple enough, there are actually a few ways in which you can do this including freehand, guided, or automated methods. On the other hand, vertical sharpening involves using a device such as a whetstone or electrical machine to maintain the edge on both sides of your blade simultaneously.
How Do You Clean A Sharpening Stone?
Cleaning your sharpening stone can seem like it’s going to be difficult, but in most cases, all you need is some water and a little bit of elbow grease. If you’ve used oil or some other lubricant when sharpening then this needs to be removed before use because these materials aren’t compatible with water. After you’ve done that, all that’s left to do is rinse off the stone while trying not to touch its surface.
If this sounds too complicated then there are some knife sharpeners on the market that come with their own cleaning solution which will help speed up the process by converting any rust into an inert compound. On top of this, some stones are designed with grooves in order to retain water during the sharpening process so they don’t dry out when in use. If you’re looking to add something like this to your knife set then be sure to choose a quality product since there are some that have been known to corrode when in contact with water.
How Long Do Sharpening Stones Last?
On average, sharpening stones should be able to last between six months and a year before they need replacing. However, there are some that have been known to stay in top condition for around five years so it really does depend on how much work has gone into maintaining the stone. If you want something that’s going to stay in great condition then avoid using soap-based cleaners because these can damage the surface over time.
Also, remember that you don’t have to clean your stone every time you use it because this will reduce its longevity by forcing out any debris or particles left behind after grinding. Once your sharpening stone becomes dull, then it’s time for a replacement although if you’re working through a process of trial and error or are simply want the best possible edge then you’ll need to replace it more often.
What Sharpening Stone Should You Choose?
In most cases, water stones are going to be our weapon of choice among sharpeners because they’re made from a mixture of aluminum oxide and silicon carbide which is one of the most popular materials in this type of product. On top of that, the average water stone can last between six months and a year before needing replacing whereas oil stones tend to lose their effectiveness after a few months in comparison. We suggest focusing on this option if you work in a commercial kitchen since they’re known to produce finer edges than other types.
What Are Some Popular Types Of Knife Sharpeners In The Market Today?
Knife sharpeners come in many different styles and prices, but the most common types are whetstones, manual knife sharpeners, electric knife sharpeners & automatic knife sharpeners.
Electric Knife Sharpeners – Electric knife sharpeners usually cost between $30 – $60 are generally considered the best at sharpening knives. These offer a simple easy-to-use design that can also be used to keep other tools like scissors & lawn mower blades nice and sharp as well! They work by using either diamonds or carbide coating attached to tungsten steel wire rods which spin around very fast grinding away material on each side of the blade until it’s at its desired angle. Some electric models allow you to adjust the angle of the blade while others are preset to a particular angle.
Manual Knife Sharpeners – Manual knife sharpeners typically cost between $5 – $30 and can be a good choice for those who want something fairly inexpensive that still gets the job done well. These tend to have two stages in which both sides of the blade need to be moved across in order to get a proper edge. It’s important with these models that you do not move them too quickly or else you will end up with uneven edges.
Automatic Knife Sharpeners – Automatic knife sharpeners are great if you have knives with broader blades such as steak knives, Japanese style sushi knives & cleavers, etc. Automatic sharpeners will grind away a portion of the blade towards the edge to give it a cutting edge. The most common type is powered by electricity or battery and contains two sets of rotating ceramic wheels with pre-set angles inside which you put your knives through. While these tend to be on the more expensive side, they are a great choice for people who want their knives sharpened fast & don’t mind paying a little extra if that’s what it takes. Plus, using them couldn’t get any simpler! Just pour some water over the grinding area, place your blade in between moving wheels and pull it through quickly up to 5–7 times on each side for an extremely sharp edge.
Whetstones – Whetstones are one of the oldest knife sharpener methods used to sharpen knives. In fact, it dates back as far as the Bronze Age! While this method is still widely used today, it requires a lot more skill and effort on your part compared to those listed above. This is why whetstones are usually recommended by professional chefs rather than home users. These flat stones typically range from 6 – 12 inches long and 3 – 5 inches wide and can be made of either natural or synthetic materials (synthetic being more popular because they don’t wear away nearly as fast). Natural whetstones consist mainly of abrasive quartz particles which can quickly wear down dull edges while very small amounts of aluminum oxide & silicon carbide make up most synthetic ones which will stay much sharper for longer periods of time. The downside to this method is that it can take a while for you to feel comfortable with the motions required, but once you’ve got it down it offers one of the most rewarding methods of keeping your knife’s edge in tip top shape!
Whetstones come in either water or oil based forms, both of which have their own advantages and disadvantages. Water stones are more expensive than oil but also last much longer due to their ability not to wear away as quickly. Oil stones on the other hand are much cheaper and tend to be made up of harder material so they don’t wear away easily, making them ideal for people who want sharp knives fast without having to constantly buy new ones.
Having the right kitchen knives is important for every home. Everyone from a professional chef to an amateur cook needs a good knife that can be used in various ways. If you want something durable, sharp, and versatile then one of the best kitchen knives on this list will suit your taste just fine! You may also want to consider our reviews of all types of quality kitchenware like pots and pans or blenders if you’re looking for other great tools that will help make cooking easier.