Choosing the Right Knife Sharpener

Knife Bevels

Bevel is the surface that has been ground down to create the edge of the blade. It determines how sharp, strong, and durable a knife will be. Knives can feature different bevels depending on where they were made, their material, and their intended use. A standard bevel forms when there is an angle on one side of the blade, while a double bevel forms when there is an angle on both sides. Below, we'll outline the different types of knife bevels and their distinguishing characteristics:

• Convex bevel: Also referred to as an axe grind, convex bevels are used on cleavers and other chopping knives. They create a durable blade that can chop through many foods. Because its edges are difficult to form, it is considered a specialized grind.
• Chisel bevel: A chisel bevel is found on Japanese chef knives and other types of Asian cutlery. It is a single bevel, with one side of the knife having an edge and the other remaining flat. Knives with chisel bevels often require regular maintenance to maintain their sharp edge. It's important to note that chisel bevels come in left- and right-handed varieties.
• Double bevel: Also called compound bevels, double bevels lend themselves to Western kitchen knives. Since they are ground on both sides, chefs have more flexibility to make different cuts. These bevels sacrifice sharpness to provide increased strength.
• Flat bevel: Flat bevels create precise cuts and are used on chef knives and smaller kitchen knives. Though they are considered a simple edge, they come in several styles. They are easy to sharpen but provide less durability than their counterparts.
• Hollow bevel: Hollow bevels are used on razors and other small knives. They sacrifice durability to produce thin and sharp edges. Knives with hollow bevels require consistent maintenance to ensure the best results.
• Sabre bevel: These bevels are used for extended chopping in the kitchen. They are similar to flat bevels but feature minor variations in structure and grind type. Though they lack precision, these blades provide superior strength.

Knife Blade Angles

When sharpening a knife, angle measurements represent the angle of a knife's edge. The most important thing to remember when determining the angle of your knife is how you want to use it. Lower angles correlate with increased sharpness, while higher angles represent a strong and more durable blade. Below we'll introduce the most common blade angles and their characteristics:

• 30 to 35 degree angles: These angles appear on cleavers or other blades used for chopping. Since chopping requires significant force, an angle of 30-35 degrees provides the strength and durability necessary to achieve the best results.
• 25 to 30 degree angles: These angles are often used on utility knives and lend themselves to cutting and slicing tough materials. They aren't typically used in the kitchen but provide value in storage areas and warehouse spaces.
• 18 to 25 degree angles: These are the most common angles found on knives in the kitchen. They create a delicate balance between sharpness and durability, lending themselves to cutting fruits and vegetables, preparing cuts of meat, slicing cheese, and a variety of other uses.
• 12 to 18 degree angles: These angles are used on filet and paring knives. They feature superior sharpness and accuracy, lending themselves to fine slicing and intricate tasks in the kitchen. It's important to note that they are typically associated with weak blades.

Knife Sharpening Terms

If you're unfamiliar with knife sharpeners, it's important to familiarize yourself with them before you make a purchase. Below we've defined some key terms to remember:

• Bevel: Also known as grind, this refers to the shape of a blade's edge. Bevel impacts the sharpness, durability, and efficiency of a knife.
• Edge: The edge is the sharpened part of a knife's blade. It is the part of the knife that makes cuts.
• Grit: This represents the size and abrasiveness of the individual grains on a whetstone. A low grit number indicates a coarse stone, while a high number indicates a smooth stone.
• Sharpening: The process of restoring the blade of a dull or damaged knife.
• Honing: The act of maintaining a blade that is already sharp.
• Spine: The top, unsharpened part of a blade.
• Swarf: The metal particles that are left over after sharpening a blade.

Knife Sharpener FAQ

How to Sharpen a Knife Without a Sharpener

If you don't have a sharpener on hand, it's possible to sharpen a knife with another knife. It's important to note that this process could damage the knives and should only be done if necessary. Follow the steps below to sharpen your knife without a sharpener:

1. Place the blade of the dull knife against the spine of another.
2. Slide the dull knife up the spine.
3. Continue until your blade is sharp.

What Is the Difference Between Coarse and Fine Knife Sharpening?

Coarse knife sharpening is meant to grind down rough edges, removing any damage to the blade and leaving a dull edge. Fine knife sharpening is meant to hone the blade, producing a sharper edge.

How Long Do Knife Sharpeners Last?

The lifespan of a knife sharpener depends on how often you use it and the quality of the sharpener. A high-quality knife sharpener can last many years if it is properly maintained.

What Is the Difference Between Honing and Sharpening?

Sharpening is the process of making a dull blade sharp, and honing is the process of maintaining a sharp blade. Honing your knives regularly helps to keep them maintained. Conversely, a knife should only be sharpened when it becomes dull or damaged.