Being a self-proclaimed sharpness snob myself it would not be right if I didn’t write a review on knife sharpeners. If you spent good money on a really sharp knife you’d want to keep it that way and if you’re still using dulled knives after months of struggling with tough food then it’s time to get them sharpened properly.
There are so many types of knife sharpeners that it could be a tough choice if you didn’t know which type to use. Let’s make it simple here but if you want to understand more in detail you can click this link.
Read: 5 Best Whetstone Reviews
What Type of Knife Sharpener to Get
- For Western, carbon steel kitchen knives – Hone regularly with sharpening steel or rod and use an electric sharpener, hand sharpener or stone sharpener once every few months.
- For Japanese, carbon steel kitchen knives – Hone regularly with sharpening steel or rod and use a whetstone or Japanese water stones once every couple months.
- For stainless steel kitchen knives – Regularly use a pull-through sharpener and use a diamond based stone sharpener or diamond abrasive electric sharpener once every few months.
- For ceramic knives – Use diamond stones or diamond based sharpeners when they’ve grown dull, usually after six months or a year.