3 Knife Sharpeners You Need In Your Kitchen

Knives are paramount for many activities in the kitchen, and they need to be in excellent working condition for the user to perform his or her tasks in the kitchen effortlessly.

As long as the knives are sharp, there is no problem, but when they become blunt as a result of constant use, the same tasks of cutting and chopping become very cumbersome and tiring. A blunt knife not only underperforms, but it also increases the likelihood of the user getting injured because you exert more pressure to complete the job. As it is not practical to take your knives to a professional to sharpen them every time your knives go blunt, it becomes necessary to keep some sharpening tools at home.

When it comes to knives, the most significant topic that is still held in discussions and controversies is none other than the knife sharpener. Some of the most highly recommended knife sharpeners include the Lansky Turn Box Crock Stick Sharpener and the Diamond Hone Knife Sharpener. The quality differs from one stone to another and only when you understand them precisely will you be able to choose the best.

Many professionals swear by the efficiency and quality of using Japanese water stones (whetstones) as their preferred knife sharpener of choice. And it definitely comes with its share of benefits. Here is an introduction to three water stones available in three grades:

1. Arato

The Arato stone is the perfect stone for severely worn-out knives, as it is 200 to 800 rough grit stone. When using, you will want an angle of 10 to 15 degrees, or about the height of two coins between the stone. The stone is ideally used to create a new bevel, and if used inconsistently, it leads to a weak edge. This is due to prolonged sharpening that is done at different incompatible angles. Arato stone is the roughest of the three stones and is used mostly to remove chips and recover an angle to the blade.

2. Nakato

This whetstone has a roughness of about 1500 grit and can be used for sharpening and making a sharp point. This medium grade stone is used ideally for minimal repairing purposes and primarily to produce even burr, which is also known as the initial stage of knife sharpening. Using the Nakato whetstone is done in the same method as that of the Arato stone. When you are done, you can then move on to the Shiageto whetstone for the finishing work.

3. Shiageto

This superfine stone is implemented to provide smoother edges in addition to the perfect sharpness of the knife you are trying to sharpen. The 1500 to 3000 grit stone is used to create extremely sharp and polished edges, thus getting rid of any scratches that were left out by the medium stone that preceded it.

Before use, it is essential to prepare your stone in order to perform the sharpening process. The preparation is different from one stone to the next, even though soaking is a basic need and the time differs from one stone to the next – hence the name, “whetstone”. It is recommended to soak the stone until no droplets reach the top. At the same time, it is also not advised to leave your stone soaked in water for long, as it can lead to total damage.

There are lots of tips online that will help you buy the best knife sharpener in the market that will be the best for your needs. Investing in a water stone, or a whetstone, might be your best bet for sharpening your blunt knives and ensuring that you get expert and precise cuts when preparing your food each and every time.

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