About sharpening and honing knives

Grinding and sharpening – what’s the point, really?

The obvious answer: for sharp tools and the perfect cut. Behind this simple answer, however, lie some advantages worth mentioning:

• Efficiency: The significant benefits of food processing go hand in hand with time savings.

• Safety: Cutting requires less effort, which reduces the risk of the blade slipping out of control.

• Care: Regular sharpening extends the lifespan of knives, as it prevents significant wear and tear at an early stage.

• Flavour: Sharp, precise cuts preserve the texture of food, which can have a positive effect on its appearance and flavour.

• Versatility: If, for example, a chef’s knife is to cut through a wide variety of foods – from those as soft as butter to hard and fibrous ones – it needs just the right amount of sharpness.

There are various ways of sharpening knife blades for food preparation. They all revolve around grinding and sharpening. But aren’t these two terms for the same thing?

The difference between grinding and sharpening

Although these terms are often used interchangeably in everyday language, they actually refer to different processes:

Grinding: During grinding, a relatively large amount of material is removed from the blade in order to restore it to good condition and shape the cutting edge. Grinding is therefore a step that restores the correct basic grind to a blunt or damaged blade. Grinding involves sharpening a knife – but sharpening alone does not constitute the process of grinding.

Sharpening: If a blade is neither extremely worn nor damaged, its cutting performance can be easily optimised simply by sharpening it. This removes less material but, when carried out professionally, restores the knife to a proper sharpness.

Sharp knives – but how?

With regular use, every knife becomes blunt. There are various sharpening tools available to restore the sharpness of these important blades. For example, the following:

Sharpening steel

Well known to all – and also commonly referred to as a ‘sharpening steel’ or simply ‘steel’. Steel is the base material used in sharpening steels. If the sharpening rod is made of ceramic, it is often referred to simply as a ‘sharpening rod’. For a particularly fine finish, sharpening steels may also be coated with diamond. Depending on the type of sharpening rod, blades are either straightened or re-sharpened. As a general rule, a sharpening steel should be used regularly to prevent a knife from becoming blunt. Precision is key in this process: the knives are drawn across the sharpening rod at a grinding angle of around 15 degrees, applying even pressure in an arc-shaped motion.

Whetstone

A reliable sharpening tool that is highly effective. Also known as a ‘whetstone’, it can be made from either natural stone or synthetic materials such as silicon carbide. Sharpening stones usually have two different grit sizes. Whilst the coarser side is used to restore the knife’s shape and remove minor damage, the other side is used for precision work and polishing. Some types are wet whetstones, which require the stone to be immersed in or moistened with water or oil during the sharpening process. This cools the blade and removes shavings. Sharpening with a whetstone should also be carried out using even pressure and a constant sharpening angle of around 15 degrees. Start with the coarse side, then move on to the fine grit. If only a small amount of material is removed when restoring a knife blade, this increases the knife’s lifespan.

Through-feed sander

Anyone who would rather leave the art of knife sharpening to others can rely on knife sharpeners. Using them involves little more than running the blade through the appropriate mechanism. They are simple to use and require no special knowledge or skills; the sharpening angle is maintained consistently thanks to a preset, and sharpening is done in no time at all. Different models also deliver the right sharpening results: There are knife sharpeners with sharpening rods designed for heavy-duty sharpening, precise straightening of the blade, or a sharp and smooth finish. In addition, some pull-through sharpeners feature a mounting option. This not only ensures stability but also provides a reliable spot for your sharpening tasks.

Knife sharpening machine

Knife-grinding machines make it possible to grind and sharpen knives on a large scale. When knives need a makeover, they are re-ground using professional grinding machines. These machines are frequently used when a large number of knives regularly require a proper basic grind. For example, when used for Butcher knives in slaughterhouses and cutting plants. There is also a wide selection of professional grinding machines: belt grinders, flap disc grinders, grinding discs in various grit sizes, with grinding stones and honing stones, with or without a polishing disc … You’ll find all this – and much more – in the Ehlert Shop.

Which sharpening tool is the best?

Which method is best suited to a particular purpose depends on many factors: the material and condition of the blade, the intended use, and your individual knife-sharpening skills. Here are a few points that may help you choose:

• A Sharpening steel is ideal for the regular resharpening of Chef & kitchen knives, particularly for knives with smooth blades. Using a sharpening steel requires a certain amount of knowledge and technique, and is unsuitable for blades that are already very blunt.

• A Whetstone It can be used in a variety of ways for different types of knives and blades. Here, too, it requires practice, time and a certain degree of dexterity. In return, very sharp, clean and precise results can be achieved.

• Through-feed sander They ensure convenient and efficient re-sharpening without taking up too much time. Depending on the desired result, you can choose between different models. Even if there may be some compromise in terms of precision, they enable even beginners to achieve satisfying results.

• Grinding machines are an excellent option when dealing with very blunt knives. Sharpeners really come into their own, particularly when dealing with a large number of knives that are in constant use. They are versatile enough to be used on various types of knives and blades and can significantly reduce the effort involved in sharpening – even if they do not quite match the precision of a whetstone.

Care and maintenance of sharpening steels and similar items:

It is common knowledge that looking after knives plays an important role in ensuring their efficiency and longevity. But what about sharpening tools? What sort of care do they need?
In general, it is worth emphasising that cleaning the tools is essential to remove metal deposits or other build-up. Otherwise, the blades may be damaged and the result may be compromised. Before use, you should check the condition of the tool.

• Sharpening rods can usually be wiped down with a soft, clean cloth after use. This removes metal shavings or other grinding residues. If necessary, they can be cleaned with mild soapy water – rinse thoroughly and then leave to dry. Ideally, they should be stored in a holder designed for this purpose.

• Depending on the type, whetstones can be cleaned under running water or with a soft, lint-free cloth. With oil-based whetstones, oil can help dislodge particles or shavings from the stone – for other types, water and a brush will do the trick. It is important that the stones are left to dry thoroughly afterwards and stored in a clean place.

• The situation is no different with pull-through grinders: here too, metal shavings and similar debris must be removed regularly using a brush or a cloth. In addition, the sanding slots should be checked for dirt or blockages before use. Feed mechanisms can be relubricated in accordance with the manufacturer’s instructions.

• In addition to regular cleaning and care, electric grinding machines also require maintenance of their various components. The manufacturer provides specific recommendations for each knife grinding machine regarding maintenance work. These also include instructions on how to remove grinding dust. It is important to disconnect the machine from the mains before carrying out any work.

Ehlert makes spicy stuff

Our An overview of cutting tools used in food production There’s a reason for that: we’ve got some pretty top-notch products in our range. As a supplier of equipment and consumables for food production, we not only stock every item to delight the heart of production – we also offer them in excellent quality. If you’d like advice from one of our experts, please don’t hesitate to get in touch.