 (9).png)
There are 3 main categories of tools for sharpening the blades of the knives we present here.
The sharpening steel consists of a metal rod called a wick, with a steel, ceramic or diamond coating, and a handle that is generally ergonomic. The steel wick is the most widely used for regular maintenance, restoring the blade's edge to its original condition. Ceramic knives have two types of grit: coarse and fine, to sharpen the edge of dull blades, whether smooth or serrated. Finally, there's the diamond rifle which, as its name suggests, contains very small, very hard diamond grit on a solid stainless steel bit with fine or normal granulation for optimum blade sharpening! The shape of the sharpening steel can be round, which is the most common, or oval or flat.
A Sharpening stone, also known as a sharpening stone, is a stone of natural or unnatural origin designed to restore the sharpness of your knife blade by rubbing it on one of its two faces. Sharpening stones are made from different materials, such as corundum powder, a very hard composite material suitable for knives with a high HRC, which defines the hardness of the blade. There are also natural stones, usually quarried, such as Arkansas stone, the most widely used in the cutlery world. Depending on the hardness of your knives, there are sharpening stones with different grain sizes. The choice of grit depends on the HRC level of your knife. Generally speaking, if the HRC is low, it's easier to sharpen your knife, and if the HRC is high, it will be a little difficult to sharpen, but more durable over time.
If you're an amateur or just not sure, choose a manual or electric sharpener! Sharpening your knives with a manual sharpener is easy and safer. All you have to do is insert the blade of your knife into the slot provided and run it through several times to obtain the desired result. The electric knife sharpener is even easier to use, as you simply insert the blade into the slot and it does the work for you! In both cases, the manual knife sharpener and the electric knife sharpener are generally compact, allowing you to store them easily in your kitchen.
Maintaining the blade of your knives is just as important as sharpening them. Although most stainless steel knives are dishwasher-safe, for knife enthusiasts we recommend that you do so only occasionally. In fact, it's best to clean with water or, better still, a damp cloth, then wipe with a soft, dry cloth. Then there are specific products forblade maintenance, especially for carbon blades which cannot be washed at all to avoid corrosion, such as oils, polishing pastes and also skins and microfiber cloths.
