How to find the best knife sharpener for your commercial kitchen
A chef’s professional life revolves around the kitchen. But as with any other trade, your creation doesn’t simply appear out of thin air—it requires flawless technique and top-notch tools. For professional chefs, sharp knives are a must.
Keeping your knives sharp is a vital part of kitchen safety and culinary technique. But a knife sharpening service can be costly in the long run, making a professional electric knife sharpener purchase almost a necessity for business-minded establishments. In a market overflowing with knife sharpeners claiming to be the best, how do you know what to look for to get the professional sharpening results you crave?
It’s time to put your worries aside.Our knife experts put together a quick list of the top features you should look for in a high-qualityknife sharpenerfor your professional kitchen.
Breaking down what really makes the best knife sharpener
The best knife sharpener will have a host of key features that improve the functionality, safety and quality of the machine—and your ultimate sharpening results.
Safety certifications
All electrical appliances must meet a minimum safety standard such as UL, CSA, GS and CE, to name a few. Some safety certifications only apply to the electric circuits, not the entire machine. Find a machine with the highest safety ratings and most safety certifications to rest assured that your knife sharpener is a smart choice for your commercial kitchen.
Knife sharpener cover
Abrasive wheels spinning at the high speeds required to grind away at knife blades are no joke. If not properly housed, they can pose a danger for hands that might come in contact. A good knife sharpener doesn’t skimp on the casing material, and ensures that all mechanical pieces are properly tucked behind a cover.
Bounce-back
Safety is vital, especially when it comes to knives. Some knife sharpeners have a bounce-back effect. Placing a knife onto the spinning grinding wheels should never result in it bouncing back at you. Not only is that dangerous; it’s also the mark of a poorly built machine.
Re-profiling ability
Some knives, such as conventional and forged styles, have thicker blades thatcan lose their bevel as they become dull. So before you can properly sharpen them, they must be pre-sharpened or re-profiled to achieve the right bevel for sharpening. Before you buy, make sure your knife sharpener has the ability to re-profile blades.
Consistent speed
Consistency is key when it comes to knife sharpening. You shouldn’t have to worry about your motor speeding up or slowing down based on the pressure applied. Faltering and inconsistent speeds can result in a poorly sharpened, scratched or deformed knife. And when knives are your tools of the trade, that’s simply not an option.
Debris storage
Sharpening knives grinds away at the blade, resulting in metal shavings. A quality knife sharpener should have a removable debris storage component. This will prevent metal filings from spreading around your kitchen, and ensure easy cleanup.
Bevel type (true-angle or hollow-ground)
Knowing the type of bevel a knife sharpener is capable of creating is crucial to being able to use your knife the way it was meant to be used. A true angle is more versatile, and therefore used more than 95% of the time in the kitchen. A hollow-ground edge limits knife functionality by making filleting, slicing and dicing a challenge. Make sure that your knife sharpener creates the edge you actually need.
Balance
Good engineering is about balance. Lesser machines will try to fake it by using suction legs or increasing the machines weight to keep it from moving when the motor is on. That’s simply the mark of a bad design and poor mechanical knowledge on the part of the engineers behind it. A well-made knife sharpener will operate smoothly with no vibrations.
A quality knife sharpener can enhance your entire kitchen experience by keeping your tools at the top of their game. As you set out on the search for your best knife sharpener, keep this list handy (and check it twice when you’re ready to make your selection). Your knives, and pro-quality food, depend on it.