If you're not sending your professional knives out for sharpening, what's your best alternative for maintaining a sharp edge? There are numerous knife sharpeners available in the market, or perhaps you’re using a sharpening steel. In a foodservice environment, most chefs rely on their trusted professional knives daily for food preparation. Having a sharp knife is an essential tool in any kitchen, whether you’re chopping herbs, slicing meats, fruits, or vegetables, filleting fish, or performing other tasks. Not only does a sharp knife make these tasks easier and more efficient, but it also ensures safety. Dull knives are a leading cause of severe accidents in the kitchen. Therefore, owning a quality knife sharpener or steel and understanding how to use it correctly is crucial. A common query among newcomers to the culinary world is how often knives should be sharpened. Depending on usage, sharpening every three months is a reasonable starting point. While sharp knives enhance safety, it’s possible to over-sharpen them—even high-quality blades. Each time you sharpen a knife, you remove material from the blade, which can reduce its lifespan if done too often. If a blade feels dull shortly after sharpening, frequent honing might help. Honing realigns the blade without technically sharpening it. When it comes to sharpeners, there are manual and electric options, along with sharpening steels. Electric sharpeners are user-friendly and convenient. One significant advantage is that you don’t need to apply much effort while sharpening; simply pull the blade through the slots, and the machine does the rest. For manual sharpeners, such as the FSE Dual Action Knife Sharpener, you’d place the blade in the coarse setting and pull it towards you from the handle to the tip. You’ll feel resistance and hear a grinding sound as the blade is sharpened. After the coarse setting, switch to the fine setting to refine the edge. Depending on the model, you may have a two-step or three-step sharpener, meaning one or two fine settings. Remember to pull the blade through each slot the same number of times. Handheld manual sharpeners, like the FMP Accusharp Knife Sharpener, are also effective for restoring even dull blades with precision. Sharpening steels are excellent for regular maintenance of professional knives. They align the blade’s edge and are favored by some chefs who wish to extend the life of their knives. Using a steel requires practice but offers greater control compared to electric sharpeners. It ultimately provides a razor-sharp edge.
Keywords: knife sharpener vs sharpening steel
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