If you are learning more and more about how to cook and expanding your food skills then you also have to think about your knives. Your knife skills are only going to be as good as the knife you use. You should look for professional knives that will last a lifetime with the right care. Part of the care and maintenance of a chef knife is keeping it as sharp as possible.
This means that you have a choice to either send them out to be sharpened or do it yourself. Whatever you do, don’t try to use an electric knife sharpener as they don’t give you a good edge. The only way is to get yourself a sharpening stone and do it like a professional. In this article, we will go over several reasons to be sharpening the knife yourself.
1 – It keeps you safe
Many people are using dull knives and putting themselves in danger without even realizing it. This is because a dull knife is one of the most dangerous things to have in the kitchen. When you use a dull knife you will force it to be able to cut through things. This leaves you without much control and the possibility is high that you’ll slip and the knife will cut you.
When you keep your knife sharp and honed then it cuts through things like butter. There is little force needed since the sharp blade is doing all of the work. This will mean that you are less likely to make a wrong move when slicing and won’t cut yourself. Avoid sending them out to be sharpened because you usually will use them for too long once they start getting dull since you won’t want to be without them for long.
2 – It saves you money
Sending knives out to be sharpened will cost you money since it is not a cheap service. There aren’t many knife sharpeners out there so they can ask for whatever they want for prices. You’ll also need to have a second set so you have something to use while you wait for them to be returned to you. This is an additional cost.
When you sharpen them yourself you only need a couple of whetstones to get started. They will cost some money but will pay for themselves with the savings from not sending them out very quickly.
3 – You’ll learn a new skill
Learning a new skill is one of the most satisfying sensations you can have. Especially one that takes time to properly master. The first few times you sharpen your knife you will no doubt feel a lot of self-satisfaction from having a very sharp knife that you did yourself. However, you will also realize that you can do better.
Over time you will hone those skills and get better and better. It is not easy to get the right angle right off the bat and with time you will understand how to hold the knife properly.
Should I sharpen my knives after every use?
The answer to this question largely depends on how often you use your knives and what type of knife it is. For instance, if you are using a chef’s knife to prepare meals several times a week, then you will likely need to sharpen it more frequently than if you only use it once a week or for occasional tasks. In general, however, most knives can go several uses before needing to be sharpened.
As for what type of knife it is, cheaper knives made with lower quality steel will dull more quickly and will therefore need to be sharpened more often. Higher quality knives made with better steel will stay sharp longer, but will still eventually need to be sharpened.
Is it worth sharpening your own knives?
While it may seem like a lot of work to sharpen your own knives, it can actually save you money in the long run.
If you frequently use your knives for cooking or other tasks, then you know how quickly they can become dull. Having to buy new knives all the time can get expensive.
Sharpening your own knives is not as difficult as it may seem, and it can prolong the life of your knives significantly. Plus, it can be a satisfying skill to master.
Do chefs sharpen their own knives?
The answer to this question is not as straightforward as one might think. While some chefs do sharpen their own knives, others delegate this task to someone else. There are even some restaurants that have a dedicated knife sharpener on staff.
So, why the variation? It really comes down to personal preference and expertise. Some chefs feel that they can get a better edge on their knives if they do it themselves. Others simply don’t have the time or patience to sharpen their own knives and would rather leave it to someone else.