The best method of sharpening any professional kitchen knife is to use a whetstone. This allows you to sharpen the blade to the angle you want without losing too much steel from the edge. However, professional kitchens use many knives, and sharpening more than 15 knives with a whetstone can be laborious and time-consuming. In those instances, some kitchens prefer to use a desktop sharpener or send their knives away to be professionally ground. The drawback of these methods is that they can reduce the life of your knife by removing more of the steel than a whetstone might.
It is recommended that you use a whetstone to sharpen your favourite, most-used knives.
Comments will be approved before showing up.
