Knife Sharpener vs. Sharpening Steel

Are you someone who doesn’t send their professional knives out for sharpening? If so, what’s the best alternative for keeping your blades in top condition? There are plenty of knife sharpeners available on the market, ranging from manual to electric options. Some chefs prefer using sharpening steels instead. In a busy commercial kitchen, most cooks rely on their trusted professional knives daily for food preparation tasks such as chopping herbs, slicing meats, fruits, and vegetables, or filleting fish. Having sharp knives is crucial not just for efficiency but also for safety. Dull knives can lead to accidents that are often severe. Therefore, owning a quality knife sharpener or steel and knowing how to use them effectively is essential. A common query among newcomers to the culinary world is how often knives should be sharpened. Depending on how frequently they’re used, every three months is a good rule of thumb. Sharpening improves safety, but overdoing it can wear down even high-quality blades. If your knife feels dull shortly after sharpening, honing it more often might help. Honing straightens the blade without removing material, unlike actual sharpening. When it comes to sharpeners, you have the choice between manual and electric models, 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; just guide the blade through the slots, and the machine does the rest. For manual sharpeners like the FSE Dual Action Knife Sharpener, insert the blade into the coarse slot and pull it towards you from the handle to the tip. You'll feel resistance and hear a grinding sound as the edge is sharpened. After the coarse stage, move to the fine setting to refine the blade. Depending on the model, you might have a two-step or three-step sharpener, meaning one or two fine stages. Always pull the blade through each slot the same number of times. Handheld sharpeners like the FMP Accusharp Knife Sharpener also offer precision for dull blades. Sharpening steels are excellent for maintaining the alignment of your knife's edge and are favored by some chefs who wish to prolong the life of their blades. They offer more control compared to other methods and can produce a razor-sharp finish. Mastering the technique of using a sharpening steel ensures your knives remain in peak condition.

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