Abrasive & Finishing Products

The most dangerous piece of equipment in the kitchen is a dull knife. If the blade isn't sharp you tend to put more force behind the cutting. If the knife slips, the end result could be a trip to the hospital. Maintaining a sharp knife is also beneficial in making smooth, straight and even cuts. When carving or slicing, a sharp knife prevents tearing the flesh on the item being cut. Fish, meat and vegetables are more likely to cook evenly. A true edge will enable you to scrape the flesh of fish and poultry to remove excess moisture that results in a crispy skin.

Knife sharpeners are available in electric, oil, or wet stones. Some units are not designed for the delicate material knives can be made of. High-speed electric sharpeners can cause stress to the blade by the heat and friction they give off. This can result in an unbalanced dull blade, a ruined knife. Some sharpeners use a three-stone method similar to sandpaper; others are lined with very fine shavings of diamonds that produce a quick, very sharp edge. Using sharpening steel is the best way to get longevity out of your knives without having to sharpen them as often.

Options for sharpeners are as follows. Be sure to know the material your knives are made from to make the best decision. If you have spent time and money on choosing your cutlery, spend the same time deciding what the best sharpener is for you. You might just need sharpening steel. Sharp knives are the best tools for the job.