By definition, knives are sharp. To keep them sharp, and in top shape you need to sharpen them occasionally, and use a steel to tune up the blade. Over the years, I have used various sharpeners, but now I have only two that I use.
Knife Sharpener Reviews
The first knife sharpener is the AccuSharp Knife & Tool Sharpener. They can be found in restaurant supply anbd other kitchen stores. They are inexpensive, about $11, and can quickly sharpen the dullest of blades with just a few strokes.
Inside the sharpener are two blades set at an angle. The sharpener came with an extra set of blades.
This is how you do it. Notice that the blue handle prevents me from cutting off my fingers.
Overall, this is an excellent knife sharpener for the money. However, I do not use them on my good knives, as this sharpener takes off quite a bit of metal if used often. I might use it on a good knife if it was really dull, but just a few strokes to establish the blade again.
Overall, this is an excellent knife sharpener for the money. However, I do not use them on my good knives, as this sharpener takes off quite a bit of metal if used often. I might use it on a good knife if it was really dull, but just a few strokes to establish the blade again.
Perhaps the Cadillac of knife sharpeners is the Trizor XV Edge by Chef's Choice. The Model 15 runs about $160, so it is an investment. But, if used properly (there is a definite method to it), you can nearly reproduce the edge that your knife came with.
As the manual notes, it is imperative that you follow the instructions to achieve optimum results.
The unit has three stages. The first stage establishes the 15 degree edge, and forms a burr on the edge. This makes no sense to me, but the burr is kind of a rolled up curl along the edge. If done correctly, you can carefully feel it with your thumb. Stage one can take up to 20 pulls with each side of the blade.
Stage two requires one to several pulls to make sure the burr is established. You pull the knife through a bit quicker during this stage.
Stage three requires a few fairly quick pulls, followed by a couple of fast pulls, more if necessary.
Overall, I really like the Chef's Choice Trizor XV Knife Sharpener. I have made my knives tomato ready on several occasions. If done properly, this is one of the best ways to keep your good knives in top condition.
Stage two requires one to several pulls to make sure the burr is established. You pull the knife through a bit quicker during this stage.
Stage three requires a few fairly quick pulls, followed by a couple of fast pulls, more if necessary.
Overall, I really like the Chef's Choice Trizor XV Knife Sharpener. I have made my knives tomato ready on several occasions. If done properly, this is one of the best ways to keep your good knives in top condition.
Lastly, is the steel. I have one that came with a Whustof knife set, and one that came with a Bob Kramer knife set. As you can see, the Bob Kramer steel is a thing of beauty, and the Whustof, well, not so much. There are different methods on how to use one, I prefer holding it in my left hand and alternate blades on alternate sides of the steel, starting at the hilt and pushing it towards the end while pulling the knife from right to left as you go. I'm sure that made no sense, so I would recommend YouTube-ing that to see what style fits your style. I usually steel my knife before each session. Remember, the steel does not sharpen the knife, it just keeps the edge in tune between each sharpenings.