Do You Recommend A Good Knife Sharpener?

Do you recommend a good knife sharpener? The consumer should take the knife into where they purchased the knives (either the cutlery store or specialty kitchen retailer) and get them sharpened professionally.

It is always important to work with knives that are well sharpened to prevent injury to yourself or damage to the knife. There is no such thing as a knife that never needs sharpening. With use, any knife blade will become dull over time. Accidents can occur when using a dull knife. The dull knife user is likely to use more pressure while cutting and may have his hand slip more easily as a result. There are several ways in which knives may be sharpened. You can take them to a professional or you can purchase a knife sharpener to use at home.

Karl Pfitzenreiter has been in the business of cutlery for 24 years. He is the president and CEO of J.A. Henckels, a position he has held for the last 20 years. He recommends, "You are really better off to buy a specialized knife sharpener. There are many, many, many variations of knife sharpening devices in the market and unfortunately most of them harm the knife more than doing it any good." Most top quality cutlery makers offer knife sharpeners that they recommend to sharpen their brand of knives. As a general rule, these sharpeners should do well without damaging your knives. Pfitzenreiter also suggests "If you buy an electric sharpener use them very, very carefully because they can be aggressive and eat the steel off your blades so you significantly reduce the lifespan of your knife. In handheld sharpeners, Chefs Choice is a very good one." That sharpener has a spring guides that precisely control the angle and produce an ultra sharp edge. The Chef's Choice uses 100% diamond abrasives that won't overheat a knife, which can weaken the knife blade or take of more than just the metal dust. These sharpeners are safe and easy to use on quality knives.

There are several types of knife sharpeners you can use at home including a honing stone, sharpening steels, sharpening services or electric sharpeners. Be careful if using an electric sharpener that requires a user to pull the knife through the sharpening mechanism. Sometimes this may cause changes in the beveled edge and it may remove too much steel on the knife. Some local hardware or grocery stores may have knife sharpening services. If you have a worn serrated knife, it is possible to have the teeth ground off so as to convert the knife into a traditional smooth edge knife.

Pfitzenreiter adds, "The professional chef will re-sharpen their knives every other time he is using it. In a normal household, re-sharpening really depends on how often we use the knife. I would say in the average household if you sharpen the knife every second week you should be okay." The surface you use for cutting may also be an indicator as to how often your knives should be sharpened. If you are using a wood cutting board it is recommended that you sharpen your knives at least once per year. When cutting on plastic cutting surfaces, you may need to sharpen your knives every few weeks. Your knives will need to be sharpened much more frequently if you use a ceramic or glass cutting board. For extending the life of your knives, your best bet is to use a hardwood cutting board.

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