Whether you’re shopping for your home kitchen or commercial kitchen, knowing what knife sharpener to use will help determine if your knife collection lasts a year or for many years to come. Besides, if you’re going to invest the money in building your knife collection, you owe it to yourself to learn a bit about keeping them sharp. Here’s a quick guide on the difference between knife sharpeners – including when you should be honing instead of sharpening.
First, Let’s Learn About Honing and Sharpening
There are 2 main ways to get a better edge on your knife: honing and sharpening. In most cases, you’ll simply hone the blade, not sharpen.
- Honing is realigning the blade; i.e. it’s taking an already sharp knife and straightening the edge.
- Sharpening is grinding down the metal of the blade to create a new edge. The more you sharpen a blade, the faster it wears away, because the metal is being worn away.
On to the Sharpeners
There are 4 main types of honing rods/sharpeners: sharpening steels, sharpening stones, manual knife sharpeners, and electric knife sharpeners.
1. Sharpening Steels
It’s important to note that sharpening steels are actually honing rods. The industry term is sharpening steel, but this is simply a misnomer for what is actually a tool that is used for honing knife blades.
- Cut Type. Depending on the cut type, you’ll get a lighter or heavier hone on your blades. For a lighter hone, choose a fine, smooth, or helical (a spiral cut on the rod) cut type. For a heavier hone, choose a combination, regular, or diamond cut type. For a look at the different cut types, take a look at these Victorinox sharpening steels.
- Blade Shape. Round blades (or rods) are the most common type of sharpening steel used in kitchens, because they’re super easy and fast to use. Oval blades (or rods) give a bigger surface area for honing, but may slow you up if the steel is turned slightly out of place.
- Material Type. Honing rods are commonly made of 3 different materials: steel, ceramic, and diamond (a steel rod with a diamond abrasive). By utilizing the ceramic and/or diamond rods, these materials are actually more abrasive than steel; so as you hone, you are slightly creating a new edge with minimal grind. Don’t think of it as sharpening, just a much more refined hone.
2. Sharpening Stones
- Pro Tip. Another good way to sharpen scissors is to cut through a few squares of some fine grit (finishing) sandpaper, ~240 or greater (the higher the number, the finer the grit). Treat this technique the same way you would a sharpening stone, by going through a couple levels of coarseness for more severe/dull jobs.