What to look for in a knife sharpener
- Multistage: The best edge is achieved with a sharpener with at least two stages – one for coarse cutting and one for fine honing.
- Sharpening materials: Sharpeners using stone, ceramic or diamond materials will achieve a fine honed edge. Sharpeners using tungsten remove material along the edge of the knife leaving microscopic serrations. This serration cuts well at first but the blade may wear out more quickly.
Keeping the edge
Your knife will cut better and need sharpening less often if you look after it.
- Cut only on a wooden or polycarbonate chopping board.
- Hand wash and dry the knife immediately after use, especially if it has been in contact with acidic foods such as tomatoes or citrus fruit.
- Store the knife in a knife block (or a knife guard if you keep it in a drawer) to protect the blade – and your fingers.
If you don’t want to risk damaging an expensive knife get a professional to sharpen it. Hardware stores and specialist kitchen shops can suggest a knife sharpening service.
Report by Bev Frederikson.
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