How often should I use an electric knife sharpener? Guide

A sharp knife is the key to success in any kitchen. When your kitchen knives lose their edge, cooking becomes harder and less safe. An electric knife sharpener offers a quick way to keep your blades in top shape. But how often should you use one? Let’s cut through the confusion.

Why Sharp Knives Matter

A sharp knife makes cooking easier and safer. When you use a dull blade, you need to push harder. This raises the risk of the knife slipping and causing injury.

Sharp knives also:

• Cut food more cleanly
• Make prep work faster
• Help you work with more skill
• Keep food looking better

A good chef’s knife that stays sharp will be your best friend in the kitchen.

Getting to Know Electric Knife Sharpeners

An electric sharpening machine takes the work out of keeping knives sharp. These tools use motors and abrasive wheels to grind and hone your blade edges.

Most models feature slots for different sharpening steps:

• Coarse grinding (to fix very dull or damaged blades)
• Medium sharpening (to set the edge)
• Fine honing (to polish and finish)

The Chef’s Choice brand makes some of the most trusted sharpening systems on the market. These tools work much faster than a sharpening stone or manual knife sharpener.

How Often Should You Sharpen?

The big question is: how often should you run your knives through an electric sharpener? The answer depends on a few things.

For Standard Kitchen Knives

For most kitchen knives you use daily, aim to sharpen them every 2-3 months. If you cook often, you might need to sharpen more frequently. Home cooks who rarely use their knives might only need to sharpen twice a year.

For Your Chef Knife

Your best knife, like a chef knife, might need more care. These workhorses often need sharpening every 1-2 months if used daily. A sharp chef knife makes all the difference when chopping vegetables or slicing meat.

For Specialty Blades

Knives in your knife block that you use less often won’t need sharpening as frequently. Think about sharpening them just 2-3 times per year.

Signs Your Knife Needs Sharpening

Don’t just follow a schedule. Look for these signs that your knife needs attention:

• It fails the paper test (can’t easily slice through paper)
• Food gets crushed instead of cleanly cut
• You find yourself using more force than before
• Tomato skins resist cutting
• The blade edge looks shiny rather than sharp

When you notice these issues, it’s time to use your sharpening tool.

Factors That Change Sharpening Frequency

How often you need the sharpening system depends on:

1. How much you use your knives – Daily cooking means more frequent sharpening
2. What you cut – Hard foods dull knives faster
3. Your cutting surface – Glass or stone surfaces dull knives quickly
4. Knife quality – Better steel holds an edge longer
5. Storage method – Proper storage in a knife block helps edges last longer

Using Your Electric Sharpener Correctly

When it’s time to sharpen, follow these steps:

1. Read the manual for your specific model
2. Start with the coarsest setting only if the knife is very dull
3. Pull the knife through each slot at a steady pace
4. Use light pressure – let the sharpening machine do the work
5. Make the same number of pulls on each side
6. Test the sharpness before moving to the next step
7. Finish with the finest setting

The Chef Schoice models are known for their clear instructions and reliable results.

Electric vs. Manual Sharpening

An electric knife sharpener works faster than manual methods. But manual systems like sharpening stones have benefits too:

Electric Sharpener Benefits:

• Fast results
• Consistent angles
• Easy for beginners
• Less skill needed

Manual Sharpening Benefits:

• More control
• Can be gentler on knives
• May remove less metal
• Better for expensive knives

Many chefs use both. They might use an electric system for regular kitchen knives but choose a manual sharpening stone for their best electric knife.

Between Sharpenings: Keeping Edges Sharp

You can extend time between sharpenings with these tips:

1. Use a honing rod – This straightens the edge without removing metal
2. Store knives properly – Use a knife block or magnetic strip
3. Cut on wooden or plastic boards – Never glass or stone
4. Hand wash only – Dishwashers damage edges
5. Use the right knife for each job – Don’t use a chef knife to cut frozen food

Good habits help your sharp knife stay that way longer.

Can You Sharpen Too Often?

Yes! Using an electric sharpening machine too often can wear down your knives faster. Each time you sharpen, a small amount of metal gets removed. Over time, this can change the knife’s shape and shorten its life.

For most home cooks:

• Hone weekly with a honing rod
• Sharpen only when the knife starts to feel dull
• Pay attention to how the knife performs

The Best Schedule for Most People

For a simple plan that works for most home cooks:

1. Daily use kitchen knives: Sharpen every 2-3 months
2. Chef’s knife: Check monthly, sharpen when needed
3. Specialty knives: Sharpen 2-3 times per year
4. Hone regularly: Use a honing steel weekly

This balanced approach keeps your knives working well without excessive wear.

When to Skip the Electric Sharpener

Some knives should not go in an electric sharpening system:

• Very expensive Japanese knives
• Knives with unique blade angles
• Serrated knives
• Ceramic knives

For these, look into manual sharpening tools or professional services.

Conclusion

A sharp knife makes cooking more enjoyable and safe. An electric knife sharpener makes it easy to keep your blades in top shape. Most home cooks should sharpen their main kitchen knives every 2-3 months, with more frequent attention for heavily used chef knives.

Remember that proper care between sharpenings is just as important as the sharpening itself. Store your knives properly, use good cutting surfaces, and hone regularly.

By finding the right balance, your kitchen knives will stay sharp, safe, and ready to help you create wonderful meals for years to come.