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Knife Sharpeners

Often, commercial kitchen cutlery or knives are sometimes used to the point of bluntness, and they're never sharpened after constant usage. In fact, a knife ought to be occasionally sharpened so that it maintains its edge and likewise increases the longevity of the cutlery being used. Under are some benefits to proudly owning knowledgeable knife sharpener:

Save money - By adequately sustaining the blades in your restaurant kitchen, you will be able to keep your kitchen cutlery and avoid wasting money on buying new knives by restoring the edge on the previous thus restoring it to model new and adding some extra years to your knives. That is very true with regards to quality knives which could be an investment to maintain.

No skill necessary - except from studying the occasional manual or two at the start, most branded professional knife sharpeners come with directions included in the package. The instructions will contain where to slide your knife through and guarantee razor sharpness to your knives. Grab the best knife sharpener from our collection!

Understanding knife sharpeners mean understanding bevels – the shape and slope of the sharpened blade edge.

Most knives have double sided bevels: both sides of the knife are sharpened the same way. Chisel grind single sided bevels (one side of the knife is flat, has no bevel) are rare. The angle of the slope will manage the sharpness and strength of the knife edge. Most Western (American and European) kitchen knives are sharpened at 20 to 25 degrees. Japanese or Asian knives typically use a sharper 15-degree angle. They cut better, but the edge blunts more promptly and needs to be sharpened more often. Many manufacturers will sell both types of sharpeners.

Single Side and Double Side Sharpeners

The simplest designs sharpen both sides at the same time, using interlocking grinding wheels. The knife is placed between the vertical wheels, cutting edge down, and slowly pulled through as an electric motor turns the wheels. Other sharpeners will sharpen only one side of the knife at a time. There are two sharpening slots, one for each side of the knife.

Multi-stage Knife Sharpeners

More innovated knife sharpeners have multiple stages or slots:

  • The first stage has a coarse stone that quickly shapes the primary knife bevel. It is used for very blunt knives and will leave visible scratch marks on the bevel. 
  • The second stage has a medium stone that removes the scratches created by the first stage, for a smoother and sharper edge. The level now looks smooth but dull grey. Some sharpeners stop here.
  • A few sharpeners have a third finishing, polishing, buffing or stropping stage. Very fine stones, or plastic disks, polish the bevel to a mirror finish and create a razor-sharp cutting edge.

Some sharpeners increase the grind angle at each stage, creating a roughly convex bevel. The side is stronger, but the following steps don't cover up all the scratches from the first stage, so the cosmetic finish isn't as good. Single-stage sharpeners are equal to the second stage, using medium grit stones for shaping the bevel and creating the final cutting edge. For practical purposes, they can work just as well as multi-stage sharpeners.

Using your knife sharpener can save everyone a bunch of your restaurant cash because you may no longer need to send your blades out for knife sharpening. No matter what kind of knives or blades you use on an everyday basis, you will find a sharpening option that will enable you to sharpen them yourself.

In any case, it is a sure thing that keeping your kitchen knives sharp will save you a lot of energy and effort, will make your cooking experience much nicer and easier and that keeping the knives in good condition will make sure you will be able to use them for many more years to come. The one more thing you need to know about sharp knives is the fact that a sharp knife is also a cleaner knife, it might sound like a detail, but sometimes you need to make sure your knives are sharp and clean.