Manual and Electric Knife Sharpeners GuideManual Knife SharpenersJust as important as the knife you choose, is the method of sharpening. All knives will blunt, even so called 'Stay Sharp Forever' knives. The hardness of the steel determines the length of time before it becomes dull and it is important to keep your knives sharp. Manual sharpeners offer a quick, convenient solution. We have a large range of manual sharpeners from the MinoSharp which uses rotating ceramic wheels, to multi stage sharpeners using diamond coated rollers for ultra sharp knives. Note that serrated knives sharpened on one side of the blade require specific machines - use our guide to ensure you select the correct knife sharpener for your needs.
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Electric Knife SharpenersModern electric knife sharpeners are designed to create a new edge on your knives. | | Create an edge that resists folding. The secret to keeping knives sharper longer is to make certain your knives are made of a high strength steel and then to create an edge shape that resists folding. The strongest edges are arch-shaped. The arch-shaped edge is multiple-angled on both sides, in order to provide more metal to support the sharp cutting edge | | Avoid detempering the blade. Conventional old-fashioned single-stage sharpening wheels or grinders remove excess metal and can overheat the edge so that the steel is weakened and folds over quickly again. Overly aggressive single-stage sharpeners will grind away excessive metal and detemper the blade. Select sharpeners that use diamond abrasives. Because of their extreme hardness, diamonds remove metal efficiently without heating or damaging the blade edge. | | Shape and polish your edge. To obtain the ultimate edge, use a sharpener that has multiple stages, as proper sharpening requires shaping the edge with coarser abrasives in the initial stage, then polishing closer to the edge with finer abrasives in the final stage. The sharpener angle must be slightly larger in each successive stage. The use of finer abrasives, which remove only microscopic amounts of metal, is very important for re-sharpening the knife, thereby extending its life. |
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