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Knife sharpeners

Contrary to popular belief, sharper blades are actually safer than dull ones. Knives that can slice through material easily are less likely to fail, fall off target or break–all of which can cause serious injury. Many cutlery sets include various kinds of knife sharpeners to keep blades safe.

Knife sharpeners work by grinding the blade against a rough surface, usually stone. The point is to grind the edge so that the two sides meet at an angle–usually between 15 and 20 degrees. The edge can be further refined by scraping it against a leather strap, a process called “stropping.”

Serrated edges require different kinds of knife sharpeners. Instead of flat stones or rods, specially-designed cones are the best way to sharpen serrated blades; the cone shape allows a chef to sharpen each serration separately, thereby preserving the correct shape of the blade.

 

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