What is the best knife sharpening tool?

Different tools for sharpening knives

The sharpening steel

The sharpening steel is a misnomer because it is actually used for honning and not sharpening, and not only made of steel. Here we try to introduce you to the most common ones.

The different material of sharpening steel

There are three main types of sharpening rods:

• Steel rod : The most traditional; It is made from carbon steel, heat-treated and chromium-plated to limit rust and increase hardness. It has ridges that straighten and maintain the knife’s edge. It does not remove material, but realigns the edge. It is ideal for daily maintenance of the cutting edge.
• Ceramic rod: This offers light abrasion, removing a little metal to sharpen the knife while smoothing out the micro-serrations on the cutting edge. It is more fragile than steel.
• Diamond rod: The steel rod is coated with diamond particles (real or not) of varying size. A gun with real diamond particles combines the function of the steel gun with the abrasion of the ceramic gun, sharpening knives faster and more effectively. It responds to an immediate need for sharpness, but is also more aggressive on metal.

The different shapes of sharpening steel

• Oval: Easy to handle ; ideal for beginners.
• Round: More durable over time but more difficult to handle; for experienced users.
• Plate: It sharpens quickly and finely but requires a certain skill level.
• Square: Two levels of finish, for those who seek perfection and master the gesture

Description and use of sharpening steels

The sharpening steel is the tool most commonly used to maintain knives. It allows knives to be sharpened quickly and without prior preparation, making it ideal for everyday use.

Several methods exist:

• ‘Pulling’ the knife towards oneself;
• ‘Pushing’ the knife outwards;
• ‘pushing the knife downwards.

In all cases, you must take care to:

• do not ‘eject’ the tip of the blade at the end so as not to damage the cutting edge and its edge;
• make an even number of passes, 2 to 3 times maximum on each side;
• keep the same pressure and angle (of about 20°) throughout the rod.

For those who have not yet acquired any habit, we recommend the downward method:

1. Hold the tip of the rod on a stable surface.
2. Slide the knife blade along thesteel rod at an angle of 20 to 30 degrees.
3. Alternate the sides of the blade for balanced sharpening.

KNIFE BLADE MAINTENANCE GUIDE

The sharpening stone

The different sharpening stone types

Knife sharpening stones come in three main types:

1. Water stones: Used with water, they provide fine, uniform abrasion, ideal for precise sharpening. They need to be soaked before use.
2. Oil stones: Used with oil, they are harder and more durable, but offer slower abrasion. They are less messy than water-based stones.
3. Diamond stones: Recovered diamond particles, they are highly effective and quick to sharpen. They can be used dry or with a lubricant.

Sharpening stone grains

Each grit corresponds to a sharpening action.

It is important to choose the grit that corresponds to the condition of your cutting edge so as not to damage it.

• Coarse grit (200/400): To restore the edge.
• Medium grit (1000/3000): Versatile for regular sharpening.
• Fine grit (5000 and over): For high-quality blades.

Description and use of sharpening stones

A whetstone is ideal for complete, long-lasting sharpening. However, it does require a certain amount of practice and mastery of the technique:

1. Soak the stone in water before use (except ceramic stones).
2. Use coarse grit (200/400) to repair and sharpen the blade.
3. Switch to fine grit (2000 and above) to sharpen and hone.

Manual or electric sharpeners

Description and use

Manual or electric sharpeners are easy to use and require no training:

• Simply pass the blade through the sharpener’s slots.
• Follow the manufacturer’s instructions for best results.

Sharpeners are generally very abrasive and wear down blades quickly.

Some are also not precise enough to respond to the cutting edge of each knife and damage the grinding and the cutting edge. This is why this tool is generally less suitable, or even inadvisable, for high-quality knives or Japanese knives.

If you wish to offer a manual or electric knife sharpener, make sure it is adjustable and learn how to adjust it before you use it.