Chef Knife Sharpener How its works and Right Coose

Keeping your chef knife well sharpened is essential for its performance as well as to ensure your safety for then you will have to exert less pressure to get the chopping completed. Sharpening a knife is an easy procedure and it is a best practiced ritual to follow up with every time one has  finished using a knife. After using the knife wash it, dry it, then sharpen it and store it away in protective casing or knife holder.

The whet stone is the widely used chef knife sharpener, there are other chef knife sharpeners such as steel to bring back that sharpness after prolong use.  Steel as a chef knife sharpener is useful when the knife you use is already sharp but out of shape, if the knife is blunt it is best to use it on a whet stone such as a carborundum stone or a real stone. The knife should be sharpened until it is sharp enough to cut through paper.

However one fact you should keep in mind with chef knife sharpener made of steel is that they wear out easily, a good steel sharpener should have triangular ridges if by any chance they have a semi circled ridges you should start looking out for the above. The chef knife sharpener made of steel is used to sharpen  the thin strip of sharp metal  which is the actually sharp edge that does all the needful chopping , thus the sharpening steel help  to sharpen this thin edge , however if the knife is extremely blunt you will have to buy  a new knife.

The other method is the professional whet stone; most chefs prefer this option as their chef knife sharpener, they are generally made of carbrundum or other equally abrasive materials, the whet stone comes in three densities of coarse, medium used for a multifarious purposes, and fine. The coarse whet stone is the preferred chef knife sharpener, whilst the fine whet stone sharpener is ideal for slicing.

There are two types of whet stone prepared to sharpen their chef knife sharpener, there is the oil base and the water based whet stones.  For the oil whet stone sharpener, oil is poured over the stone and is lubricated well, a water whet stone has to be soaked in water for about 10 to 15 minutes, for the stone to soak up the water and lubricate it.Once the whet stone is prepared place it on a non adhesive surface and begin to sharpen your chef knife sharpener.

You will have to place the blade of the knife at a 20 degree angle and place the heel of the knife on the stone and balance the extended point of the knife in one hand and to steer the blade and draw the blade towards you sweeping the knife in an arc like fashion, this process will have to repeated 10 to 20 times on each side to be fully sharpened.