Shopping cart - $0.00

You have no items in your shopping cart.

Sharpeners

Sharpening Service

We sharpen metal knives in our store usually while you wait. Cost is only $2.50 for each straight-edge. Ask about repairs for chips and broken points.

Store Hours and Directions

Keeping a Sharp Edge

To maintain the edge on your metal knives, realign the edge on a regular basis, using a medium-abrasive steel. A steel is a rod, usually made of chromed steel or ceramics, and attached to a handle with safety guard. Plated with a chromium-based metal, a realigning steel is just a few Rockwell degrees harder than the cutlery, so that it can only remove small burrs and straighten the edge.

A fine, smooth whetstone can also be used to regularly realign an edge. A few gentle strokes of the edge, alternating sides, holding the edge at about a 20° angle from the steel or stone, is all it takes to keep it sharp.

If you find using a steel difficult, there are fixed-angle units, and units with miniature steels or ceramic discs aligned at the proper angle for foolproof maintenance.

Most chromed steels are magnetized, and most ceramic steels are coarse enough so as to collect the fine bits of metal removed from the knife edge. All must be cleaned regularly.

A steel ideally removes only a minimal amount of metal from the edge. Over a period of time, however, perhaps a year or two under normal household use, enough metal is removed that the edge requires sharpening by grinding. Aggressive use of knives on hard surfaces and using a steel incorrectly will require more frequent edge grinding.

From Dull to Sharp

When a honing steel no longer keeps the edge sharp, put a new edge on your metal knives using a grinding tool that is capable of reshaping the metal. A grinding tool can be made of stone, ceramics or metals. The grade of abrasion, or the degree of hardness and coarseness, determines how much metal a sharpener is capable of removing.

Grinding to reshape a blunt edge takes many strokes of the tool. Electrically driven grinders make the work faster. A manual tool that is lighter than your knife can be worked over the blade; work the blade over heavier sharpening tools and into electric grinders. Maintain an angle of 15-23°, depending on the sharpness desired. To help you maintain the correct angle, use sharpeners with the sharpening elements placed at fixed angles.

Steels that are made of ceramic material, or embedded with diamonds, are coarse and hard enough to grind metal, and are not easy to control in maintaining the right angle. Whetstones, or 'stones,' are available in 'hard' (fine) to 'soft' (coarse) abrasions. Maintaining the correct angle requires some skill. Work the edge into the stone. Use with either water or honing oil to maintain a scum-free abrasive surface and to prevent clogging of surface pores. Natural whetstones have longevity, can be used on any type of blade, and can reach places other sharpeners can't. Fine natural whetstones not only hone, but also polish the edge.

Composite whetstones are also available in various abrasions and are inexpensive. Usage is similar to natural stones, but they clog more easily and wear more quickly. Other composite surfaces may be diamond permeated or contain other natural or synthetic substances.

Watch Those Angles

Maintaining the right angle usually requires some effort and a good bit of practice. Use sharpeners with fixed-angle surfaces for greater accuracy and ease. When manually grinding an edge, the grinding angle should be more blunt for chef knives and others that are usually used against a cutting surface. Make the edges sharper for knives used to slice, fillet, pare, etc.

Important Note regarding Ceramic Knives: Ceramic knives require special sharpening equipment and should never be steeled.
Set Descending Direction
per page

Grid  List 

Items 1 to 15 of 23 total

Page:
  1. 1
  2. 2
Set Descending Direction
per page

Grid  List 

Items 1 to 15 of 23 total

Page:
  1. 1
  2. 2