Knife sharpeners protect your investment and your improve kitchen safety

More often than not, kitchen cutlery or knives are sometimes used to the point of bluntness and they're rarely sharpened after steady usage. In fact, a knife ought to be sharpened occasionally in order that it maintains its edge and likewise increases the longevity of the cutlery being used. We stock the high quality line of Chef’s Choice knife sharpeners as they are often touted as being the best available to the home chef.

Save money - By properly sustaining the blades in your kitchen, you will be able to keep your kitchen cutlery longer and avoid wasting money on buying new knives. By restoring the edge on your current knife you can restore it to its original state, thus, adding a number of extra years to your knives. That is very true with regards to quality knives which can be quite an investment and therefore important to maintain.

No skill necessary – the Chefs Choice models are very easy to use, except from reading through manual at the start, all models of sharpeners comes with directions included in the package. The directions will contain where to slide your knife through to guarantee a razor sharp edge to your knife blade.

Understanding a sharp blade means 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 bevel will determine 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 quickly 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 electric knife sharpeners are more innovated as they have multiple stages

• The first stage has a coarse stone that quickly shapes the basic 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 bevel now looks smooth but dull gray. 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 edge is stronger but the following stages 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 own knife sharpener can save you a lot of money because you will no longer need to send your blades out for professional 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 knives sharp will save you a lot of energy and effort. The Chef’s Choice knife sharpeners that we offer will make maintaining your knives an easy process; resulting in your cooking experience being much safer and frustration free, all while lengthening the lifespan of your expensive cutlery.