FAQs and Getting started with sharpening
Many people have never had cutlery or tools sharpened professionally. Knives were purchased and used, relying on the manufacturer’s edge sharpness. The knife was then used until it was dull, tossed into a drawer, and forgotten.
So, if this sounds familiar, here are a few Q&A’s for diving into the world of “wicked sharp” tools.
Why is it important to have sharp knives?
Safety: Sharp knives are safer than dull ones; they cut accurately and with little effort, while dull knives can be forced, then slip, and cause injury.
Efficiency: Sharp knives make cooking prep more efficient and enjoyable–you can cut, chop, and slice with less effort and in less time.
Versatility: Sharp knives are versatile tools. They can handle many tasks, from slicing delicate herbs to tougher jobs like butchering meat.
Pride: You’ll look forward to using your knives daily, and your friends will also be astonished by how beautiful food can look when prepared with sharp knives.
Is it worth sharpening my knives even if they are inexpensive?
Yes! Here’s my rule: a good knife doesn’t have to be expensive to be sharp, while an expensive knife is useless if it isn’t sharp. Whether costly or not, all knives will benefit from professional sharpening. Of course, the quality and durability of the sharpening will depend on the quality of the knife, the steel it is made from, and how it is used.
I have many knives in various drawers and haven’t sharpened them for years. Are they still worth it?
The easy answer is absolutely yes. But that’s with the provision that they have survived storage without significant damage. But barring broken or bent blades, most knives can be restored for years of additional service.
Can Your Old Knives Be Sharpened? What if they are rusty?
Yes, old knives can be sharpened, provided they are structurally sound. In fact, sharpening an old knife can often be an effective way to bring new life to a dull or damaged blade.
And most rust isn’t worrisome. There are a variety of ways to clean off rust and return a working edge.
Does the quality of the steel matter when sharpening is considered?
High-quality steel is an important feature and can determine how sharp the knife can stay and for how long. But virtually any steel can be sharpened and, with proper maintenance, last a lifetime.
For those interested in collecting and for professional chefs, steel hardness and tempering in manufacturing are just a couple of important considerations.
“I want to upgrade my current set. How do I know what to look for, and what should I pay for good knives?”
Other than heat, knives are the most important tools in the kitchen. So unless you want to pull food apart with your hands, your knives should be ready to make life easier.
But keep this in mind: knives don’t have to be expensive to be sharp or to last a long time.
Your first step: be clear and honest: are you buying for performance, price, or beauty? Are you looking for the best value, or do you like nice toys and need retail therapy? Is the beauty of the knife crucial? Do you simply appreciate the finer things in life? There are no “right” answers.
And how do you treat your knives now? If your style and temperament are to toss them unprotected in a drawer, then resist collector-level knives. If you don’t have the patience to “baby” your knives a bit, purchase ones that can be easily sharpened AND easily replaced
I have lots of knives. How do I know where to start?
As long as the knife isn’t damaged or bent beyond repair, any knife can be sharp and useful. Start with those knives you use daily or wish you could if only they were sharp enough. If in doubt, select a chef’s knife, paring knife, large serrated knife (typically for bread), and a boning knife.
If you could only have two or three knives that would do most everything, select an 8 or 10” Chef’s knife, a 4” paring knife, and a 6” utility (petty) knife.
Here is a link to an article that includes a helpful chart: https://prudentreviews.com/types-of-kitchen-knives/
Alternatively, snap a photo of all the knives you have and send it along. I can review and quickly make recommendations.
I’ve thought about sharpening, but it never seems convenient, so I just “make do” with what I have.
How do I get out of this rut?
Sharpening is often done on a set schedule or seasonally when lots of cooking is planned. For many, that means November 1 for the holidays and May 1 in preparation for summer festivities, like the Fourth of July and BBQs.
The solution: I have a reservation system that might help. We sign you up either once or twice a year, and I send emails or text messages reminding you of the drop-off or mailing date.
Do you have loaner knives available?
Yes, but our turnaround time for sharpening is quite short, so we advise not sending all your knives simultaneously. But in an emergency, we can supply you with what you need.
Do you have gift certificates?
Yes, and they are a great way to introduce friends or family to the world of very sharp and effective knives and tools.
How often should I bring my knives to you?
- Kitchen knives that receive normal use should be maintained with a honing rod and professionally sharpened once or twice a year. If your knives are stabbing or slipping when used, it’s time to give them some love.
- For example, your knife should slice with virtually no effort. If you don’t love using it and don’t marvel with each use, it’s time to act!
- Other than damage, knife usage is what determines the frequency of sharpening. So, the “how often” answer truly depends on the user. As a rule of thumb, think seasonally, provided knives are honed regularly.
