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Sharpening: What are the different tools?
Once you ' ve bought your kitchen knives, choosing the right equipment to maintain them is just as important. It's very common for a knife to cut even better after being properly sharpened than when it was new. This is because the manufacturer doesn't have the time to fine-tune the sharpening (time is money), whereas you do.
Let's not complicate things too much with a multitude of uncertain terms: sharpening, sharpening, sharpening... Let's just say that the first step is to create an edge by removing material (highly abrasive stone, tungsten sharpener), polishing this edge (soft stone) or maintaining it, straightening it (rifle).
Warning: manual and electric sharpeners are not suitable for Japanese knives, as they will guide the blade at a certain angle which is not suitable for these knives. All other methods allow you to choose your angle manually, so there are no restrictions.
It's important to know that there are several methods and tools available for sharpening your knives, so let's take a look at the main elements at your disposal.
We advise you to opt for sharpening stones if you want to get the best possible edge. Everyone can learn to use them, the cost can be among the lowest, and the results are unbeatable.
Professional sharpeners
Angle select electric knife sharpener CHEF'S CHOICE all steel knives
Awaiting Manufacturing
221,90€
€241.90
Advantages and disadvantages of different knife sharpening tools:
| Tool | Advantages | Disadvantages |
|---|---|---|
| Sharpening Stone (Our tips for choosing the right one) |
According to us, this is the most effective solution. A wide range of grits is available (from very abrasive to very fine). Our favorite solution, without hesitation. Perfect and long-lasting results. Requires less frequent use compared to other solutions (sometimes over a year, depending on knife usage). Minimizes knife wear. |
Requires a learning curve and takes a bit more time than a manual sharpener. Needs more space during sharpening for comfortable use. |
| Manual Sharpener A practical tool for those who want simplicity. Just slide the blade through the predefined slot in the device to refresh it in a few passes! |
No hassle to position the knife (thanks to predefined slots providing a strict sharpening angle), easy to store. | Doesn't fit all knives (e.g., Japanese knives), overly abrasive (removes a lot of steel), basic results, less refined than with a more precise tool like a stone. |
| Electric Sharpener More or less the same as its manual counterpart, but electric! |
Quick to use, no hassle to position the knife (thanks to predefined slots providing a strict sharpening angle), easy to store. | Doesn't fit all knives (e.g., Japanese knives), overly abrasive (removes a lot of steel), basic results, less refined than with a more precise tool like a stone. Needs an electric socket (not usable for wild barbecues in the woods). Often more expensive. |
| Sharpening Steel The good old method used by professionals, fast and efficient in service! |
Quick results, easy to use after a few tries, easy to store, adaptable to all contexts. | Doesn't work if the blade is dull. Straightens the edge but doesn't restore it (not abrasive). Exceptions include diamond or ceramic steels, which are abrasive. |
The whetstone :
How to choose your whetstone?
As we've already said, a whetstone takes a little time to learn. There are a few simple precautions to follow when using one.
We advise you to start with a double-sided stone to limit costs. Either a 200/1000, which can be used for very damaged knives to obtain a good cutting edge, or a 1000/3000, which can be used for knives with little cutting edge to obtain a good cutting edge.
Manual and electric sharpeners:
These devices are very easy to use. In fact, that's their main advantage: you don't need to be a sharpening pro to use them!
Most often, they feature 2 slots where the sharpening angle is already preset. The first slot allows you to sharpen your blade more deeply, and often features tungsten or diamond plates. The second slot is used to polish the edge of the blade, and is often made of ceramic.
The sharpening gun :
How to choose your sharpening steel?
A sharpening steel is almost indispensable in every kitchen. It delivers fast, efficient results, effortlessly! When used regularly, you can avoid having to use more abrasive solutions quickly. It consists of a handle, with a developed guard, and a wick of varying size. The latter can be round, oval or flat. Depending on your needs, you can choose between these 3 possibilities.
All in all, using a shotgun may seem a little complex at first, but once you get the hang of it, it's child's play! There are a few points to bear in mind, however:
-The rifle bit should always be longer than the blade of your largest knife (for obvious practical reasons).
-Don't tap the knife on the wick, but slide it gently over the blade.
Once you've taken these few precautions into account, you can start sharpening!
The variety of bits on the market means you can offer your knives a range of solutions. When the edge of your knife is really dull, a steel rifle won't be enough to recover the edge. At this point, you need to use a more abrasive diamond or ceramic tool to reshape the deteriorated edge.
The diamond rifle:
This is a steel sharpener coated with millions of industrial diamonds. Its abrasive surface enables it to recreate a new wire quickly and efficiently. It is used in the same way as a steel rifle.
The ceramic rifle :
Ceramic is slightly softer than diamond, but much harder than steel. The surface is abrasive, but finer than diamond. This tool delivers a good cutting edge thanks to a very fine wire.
Now you're ready to become a sharpening pro! You'll know how to sharpen your knives, and which utensil to use! And if you have any other questions, we're always here for you: contact us and we'll be happy to answer them :)
