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There is nothing quite as frustrating and dangerous as a dull kitchen knife



The last thing that the busy everyday cook needs is to waste time having to battle with a dull kitchen knife. Slicing and cutting will require more force and becomes less consistent than with a sharp knife - this lack of control puts you at risk.

Therefore a critical part of making meal preparation as enjoyable and safe as possible is ensuring that your knives are always sharp.

Knife sharpening may seem like a daunting task. What are the different types of sharpeners? What method is right for me? How much time will this take? These are just some of the questions that probably come to mind when it comes time to sharpen your knives.

There are many sharpening options available and all options are valid and have their fans. However we try and take the perspective of the busy everyday cook who is on a limited budget, has limited space and no patience for mastering new skills.


Electric sharpeners

These are convenient and effective when sharpening knives that are frequently used or if a lot need to be sharpened. Electric sharpeners are perfect for busy, professional environments such as in a restaurant or butcher.

However, these sharpeners tend to be bulkier and more expensive than the other choices. The user has less control over the sharpening process meaning that regular use will reduce the lifespan of your knives.


Sharpening stones

The old traditional method of sharpening a blade. These can be somewhat difficult to use because they require some practice and are pricey depending on the type of stone purchased. This sharpening technique can be a time-consuming process so be prepared to dedicate some time to practice.


Pull-through sharpeners

These sharpeners have two specially hardened wheels made of steel or ceramic that intersect and rotate when a knife is slid through creating the angle for sharpening the blade’s edge. Wheel sharpeners provide the most control, require almost no training and are the cheapest to purchase.

They are easy to store next to your knives or in a kitchen draw making them a logical choice for the everyday cook looking for a way to quickly sharpen a knife.

Our recommendation is to go with a pull-through sharpener. Will it sharpen as well as the other options - maybe not. But there's a good change that neither you or the food will ever notice.


How Often Should I Sharpen A Knife ?

There are numerous factors which will influence this. Most foods which knives are used to cut are relatively soft and will not dull a modern knife quickly. Factors which will have an impact on the blade is the cutting surface underneath the knife, dishwashing and improper storage.

A quick test to see if your knife is sharp is by cutting a tomato and seeing if it slices straight through or deforms the skin - a sharp knife should slice through with only the slightest movement and  with almost no effort.


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