Delirium Ideas Steel Sharpener

You will hear terms such as honing and sharpening, so what is honing and sharpening. Honing is usually conducted using a ‘chef’s steel’ or ‘chef’s sharpener’ and re-aligns the microscopic teeth in the blade, to maintain the ‘edge’ however it doesn’t remove steel to create a new edge the way “sharpening” does. Honing can be used as often as you want. Sharpening a knife actually takes a small amount of steel off the blade. Depending on how often knives are used, they may only need to be sharpened once or twice a year. Delirium Ideas recommend you monitor the sharpness of your knife blade and sharpen as required. One particular knife may need more sharpening then others as it may be your most ‘go to’ knife and require that little extra attention.

Honing and sharpening are critical skills that all cooks and chefs must master. It is important to regularly hone your knife. A well-honed knife will last longer between sharpening. Sharpening knives is the cornerstone of maintaining great knives. It is also important not to over sharpen knives. Each time a knife is sharpened a small amount of steel is removed from the blade. If you do not feel comfortable sharpening your knives, as this may take a little time to master, there are professional knife sharpeners available who can do a great job and help to maintain your knives in the best condition.