Knife Sharpeners

Knife Sharpeners for your worn knives

Knives are a staple in most kitchens, used almost every day when preparing dinner for the family. It is therefore important that they are always sharp and ready for use.

If the knives have started to feel worn and do not always cut through ingredients in one go, it may be time to sharpen them.

All knives become worn at some point and lose their effectiveness the more they are used. Fortunately, you can keep them sharp by using a knife sharpener.

At avXperten, we have a large selection of kitchen tools, such as: Pizza Oven, toaster, timer and induction cooktops.

5 things you should know before buying a knife sharpener

Before you go out and invest in a knife sharpener, there are many things to consider, as not all knives can be sharpened with the same sharpener.

First and foremost, there are many different types of knives and various ways the knives are made. Therefore, there are also several methods to sharpen your knives.

Below are some points that you should take into consideration when finding the right knife sharpener for your knives.

#1 Are your knives European or Japanese?

As mentioned, there are many different types of knives, each suited for its specific task.

Professional chefs generally have about 5 different knives that they use daily to perform their work tasks.

When we talk about knives, it often refers to two types of knives: European and Japanese.

European knives are the knives that most people have at home. These knives are typically thicker and made of a softer steel than what the Japanese use.

Japanese knives are made of traditional Japanese steel and are generally much thinner and sharper than European knives.

They are known worldwide for their sharpness, but also for the way they are made. Most Japanese knives are handmade and therefore receive individual attention from start to finish.

Here are some of the different types of knives:

• Chef's knives
• Utility knives
• Santoku knives
• Herb knives
• Fillet knives
• Chopping knives
• Cheese knives
• Bread knives

#2 Hard metal sharpener and ceramic sharpener

In most knife sharpeners, there are always two sharpeners, one made of hard metal and one ceramic. These two sharpeners are the slots in a knife sharpener where you run the knives through.

The first slot, also called “course,” is made of hard metal and is the coarse sharpener that does most of the sharpening.

This sharpening can wear down your knives if you are not careful about how many times you run the knife through.

It is recommended not to run the blade through more than 10 times, as it can damage the knife and its shape.

The ceramic sharpener ensures that the blade is polished after passing through the coarse sharpener and does not get a visible edge after sharpening.

#3 Electric knife sharpeners or manual knife sharpeners

There are many different types of knife sharpeners, and each has its own preferences. Some prefer manual sharpeners, while others prefer electric knife sharpeners.

Electric knife sharpeners have a built-in motor that makes the sharpening stones operate, so you almost don’t have to do anything other than place the blade on it.

This type of knife sharpener does not require much time or effort and can sharpen your knives quickly and efficiently, but it also runs the risk of wearing down the knife.

Manual knife sharpeners require a bit more work, as you have to hold the knife at a certain angle to get the most out of the sharpening.

However, this is the preferred method for most since it is cheaper and gives you more control over the sharpening.

#4 Functionality and safety

When handling knives, it is always important to prioritize safety. Most of our knife sharpeners are designed with a focus on safety.

Some of our knife sharpeners are made with suction cup feet, which adhere to the surface, preventing the knife sharpener from slipping while you use it.

We also have knife sharpeners with a sturdy handle, which you can hold to gain better control over the sharpening process.

#5 Knife sharpener or sharpening stone

Before selecting a knife sharpener, it is important to determine what types of knives you will most often be sharpening.

Knife Sharpener

The knife sharpener is the easiest way to sharpen your knives and does not require as much technique as the sharpening stone.

The knife sharpener fits most knives and does the heavy lifting for you without you having to focus too much on keeping the knife correctly and at a certain angle.

There are also knife sharpeners for Japanese knives, but they are limited in how effective they are compared to the sharpening stone.

Sharpening Stone

As previously described, Japanese knives are made differently, so the blade has a different shape and size compared to typical European knives.

You run the risk of damaging the blade on Japanese knives if you sharpen them with a regular knife sharpener since the blades are not the same size.

Japanese knives should be maintained with a sharpening stone, as it allows you to better control how much of the blade needs sharpening and at what angle it should be sharpened.

How to sharpen your knives

The two most commonly used sharpening techniques in Danish homes are the knife sharpener and the sharpening stone. These are the two easiest and most effective methods for a typical household.

Below is a brief description of how to sharpen your knives using both methods.

Knife Sharpener

The knife sharpener is the easiest way to get your knives sharpened. Most knife sharpeners are built so that you do not have to think too much about the angle of the knife.

With the knife sharpener, you just need to run the knife through the slots in the knife sharpener to sharpen the blade. The two slots in the knife sharpener ensure that the blade is sharpened and polished.

It is important to start from the base and pull the knife all the way up to the tip. Ensure that the blade always makes contact with the sharpening stones.

This should be done 5-7 times in slot number 1 before continuing in the same way in slot number 2.

Once you have sharpened both sides of the knife, you should always rinse it to remove dust and debris from the knife.

Sharpening Stone

This method is the most difficult, but also the most effective once you have learned it.

Before you start with the sharpening stone, you should drip some water on it, so the surface is wet. This makes it easier to run the knife blade over the stone.

When the sharpening stone is wet, it should be placed solidly on a surface where you have enough space to prevent hitting anything during the process.

Japanese knives are made with a sharpening angle of about 20 °, which means you should stroke the blade at an angle of 10 ° to get the most out of it.

Be sure to stroke the blade from the base all the way to the tip. It is important to include the tip since it is one of the most frequently used spots on the knife.

Once you have sharpened both sides of the knife, you should also rinse the knife to remove dust and debris from it.