How to Choose the Best Knife Sharpener for Your Blades

When wielding your knife in the kitchen, sharpness almost becomes an indispensable element of using it because it encourages one to eat safely and with ease. A poor blade will have you groaning through a cutting process and your exposure increases extremely. The best point, therefore, is sustaining the quality of your blade via the best knife sharpener is important, not beside the blade. With all sharpening tools out on the market, it may be such a pain in the neck to decide what you'll need. Then, read along and see how the guide will help you in choosing the perfect knife sharpener for your blades.

Know the Types of Knife Sharpeners

One ought to know the types of knife sharpeners before getting them. Each has its merits and is intended for cutting a given type of knife.

Electric Knife Sharpeners: These types of sharpeners are also fast and convenient and can be most recommended for those wanting an efficient means of sharpening their blades. They usually come in a number of sharpening stages and typically offer a coarse grind to reshape the blade, followed by a fine grind to polish. They are ideal for general knives but not probably suitable for high-end and specialty knives that require a delicate touch.

Manual Knife Sharpeners: More control is characteristic of manual, or handheld, sharpeners. Most have slots with pre-set angles, so they are less intimidating for a beginner to use. Portable and cost-effective, manual sharpeners usually require more time to achieve a sharp edge than electric sharpeners.

Sharpening Stones: Sharpening using a whetstone is one of the most accurate methods. Professionals as well as hobbyists sharpen knives using whetstones. Whetstones are available in various grit. That is, sharpening can either be coarse and then fine or vice versa. Use a whetstone by practicing a little with it; it produces some razor-sharp edges on blades. It is versatile to sharpen all types of knives.

Honing Rods (Sharpening Steels): Of course, technically, a honing rod doesn't sharpen your knives. But the rods are magnificent tools for maintaining the knife's edge throughout the sessions without needing sharpening. A honing rod readjusts the blade's edge, and this will go out of alignment with heavy usage. It forms part of your knife care arsenal and is often used in pairs or in conjunction with other sharpening tools.

Consider Your Knife Type

The sharpener you should choose ought to depend on the type of knife you use on a daily basis. Not all sharpeners are versatile for all blades.

Straight Edge Blades: Most sharpeners will sharpen straight-edge blades. You can opt for either electric sharpeners, manual sharpeners, or whetstones for this purpose. A honing rod can be used often to keep the blade well-honed.

Serrated Knives: Serrated knives are best sharpened in a different manner compared to regular knives due to the type of edge that they carry. While some manual sharpeners make provision for serrated knives within a specific slot, most electric sharpeners will not be able to take care of serrated knives. Whetstone may also be used carefully on serrated knives or there is a specific serrated knife sharpener.

Japanese Knives: Japanese knives are always known for their sharpness and precision. They have either a harder steel composition or single bevel edges, which therefore are even more demanding while sharpened. A whetstone is often preferred; the capabilities of which allow better control and precision during the sharpening process.

Damascus: Damascus knives consist of many layers of steel, and although they are very beautiful as well as sharp; they do require some careful sharpening. In order to keep their intricate designs intact and the sharp edge without causing damage to the blade, it is best to use a whetstone.

Check Grit Level

Grit Level of a Knife Sharpener

A knife sharpener's grit level guides you on how much metal is likely to be removed from your blade after sharpening. Therefore, to get some specific sharpness on your knife, you should know about grit levels.

Coarse Grit (100-400): Use this type of grit if the blades are quite dull or broken up; it takes away more metal and creates a new cutting edge of the blade. If your knife has nicks or a dull edge, start with a coarse grit sharpener.

Medium Grit (800-1000): The 800-1000 grit medium sharpener is perfect for general sharpening of your knives. In terms of sharpening, one can literally take this up to bring the blade back to its formative sharpness without taking off too much metal while doing so. It is one of the more often used grits found on daily knives for sharpening.

Fine Grit (3000-8000): Fine grit sharpeners hone and polish the edge of a blade in order to achieve very sharp finishes, that are suitable for applications in precise cutting. Such fine grit sharpeners are also used for high-end knives which, respectively, require more care and finesse. 

Take into account your sharpening angle

The angle you make to sharpen your knife will decide how sharp and durable it will be. This angle may vary a little for a slightly different knife, so you will have to discover by experimentation what is the best sharpening angle for your blade.

Knives Western: Most knives are in the style of the West, designed and made, with sharpening at 20-25 degrees. This affords a good balance between the sharpness of the knife edge and strength and is very well applied to general kitchen work.

Japanese Knives: Japanese Knives are mostly sharpened at an acute angle that normally comes to 12-15 degrees, which makes for sharper edges. That might, however, increase the vulnerability of the blade. Thus, there has to be that extra caution made for sharpening.

One should check whether the sharpener has one or more pre-set angles that can be used for sharpening. For the owner of different types of knives, using an adjustable sharpener would be common sense.

Angle to Consider for Sharpening

It is during the process of sharpening your knife that you determine how sharp and durable your knife will be. Because each knife is slightly different in its characteristics, you will have to find out through trial and error what angle works best for sharpening your blade.

Western Knives: Most knives are patterned similarly to Western-style knives. They have an angle of sharpening between 20 to 25 degrees, giving a good balance between sharpness and strength, thus well applied in general kitchen work.

Japanese knives: Japanese knives are usually sharpened to an acute angle, which is normally 12 to 15 degrees, thus making for a sharper edge. However, this angle tends to increase the susceptibility of the blade, thus more extra care when sharpening.

Before purchasing a sharpener, ensure that it comes with one or more pre-set angles for you to use. It would be foolishly illogical for the owner of several types of knives not to use an adjustable sharpener.

Ease of Use and Portability

Ease of use is of utmost importance when you are just beginning to sharpen knives. Electric sharpeners are, without a doubt, the easiest to use as they will automate much of the process for you. Manual sharpeners are easy and require hardly any effort but require a little more in terms of labor. Whetstones demand quite an amount of skill and practice but give excellent control over the sharpening process.

If you sharpen knives during hiking or travel, then portability would be a critical consideration in the sharpener. The manual whetstones and pocket-sized sharpening stones are lightweight and compact in design; hence excellent for traveling sharpening.

Durability and Material

Long-term use heavily depends on the longevity of the sharpener itself. Whetstones, especially the high-end ones, will most probably last for years if cared for properly. Electric sharpeners must be made from strong materials that can with all probability withstand regular use. Manual sharpeners, on the other hand, must be constructed with a robust makeup that would make them last long.

Another factor that could be affecting performance is the material used in making the sharpener. For example, diamond-coated sharpeners function very well for the sharpening of very hard steel blades. On the other hand, ceramic sharpeners offer a relatively smooth finish for fine polishing.

Cost Factor

There are many variations of knife sharpeners on the market, ranging from very cheap manual sharpeners to expensive electric models. It's a temptation, however, to buy the cheapest one. Investing in a better-quality sharpener can save you money because your knives will last longer. Consider your budget and the types of knives you own when selecting the best sharpener for your needs.

Conclusion

When choosing a knife sharpener for your blades, there are many factors to consider: the type of sharpener, the style of your knife, the grit level, and the sharpening angle; how handy it is to use these all make the difference between opting for an electric sharpener for something quick and easy or, for absolute precision, a whetstone. Sharp knives always make cooking easier and safer. An important investment in blade maintenance is getting a quality knife sharpener.