Chantry Manual Knife Sharpener - Sharpens Smooth or Serrated Blades

Product Information

For best results, use the Chantry Knife Sharpener frequently. You may use it every time you use your knife. Pull the knife blade along the sharpening steel towards you, with enough gentle force that you can hear a grinding noise. We choose the most popular manual and electric knife sharpeners available at UK retailers to test. We buy all the products we test and rate them on the two factors below. Sharpening ability Finish with a honing steel for best results. Rinse and dry the knife. You may also need to clean up the area around the whetstone.

Handheld manual knife sharpeners are designed to keep your blade fresh, and you should use them to top up the blade after every few hours of use. An electric knife sharpener or whetstone would be your best bet for a fully dulled knife. We rate each knife sharpener on how easy it is to set up and use, plus how easy the instructions are to follow. Things we learnt testing knife sharpeners The sharpener enables you to sharpen knives with water. Pour water into the grinding section. Place the knife blade vertically into the grinding grooves perpendicularly and move in cross direction about 7-8 times in each slot. Many knife sharpener models require you to simply pull the blade of your knife through the electric or manual sharpener where coarse and fine sections firstly sharpen, then hone the blade. Safe and fast, they can make blunt blades glint in seconds. A whetstone functions in a similar way with different levels of coarseness, enabling you to firstly sharpen the dull blade then restore the razor-sharp edge. These are ideal for straight edged knives as are the traditional sharpening steels. Types of knife sharpeners Hold the knife at about a 22-degree angle to the stone. 90 degrees is your knife placed on the stone as if you were going to cut through it. Tilt the knife halfway between that and the whetstone and you'll be at 45 degrees. Then tilt it halfway between that and the stone, and you'll be at around the correct angle you need.

Kitchen Knife Sets & Knife Sharpeners

Place the heel of the blade (where it connects to the handle) against the steel, with the knifepoint angled slightly upwards. By understanding the benefits of steeling, you can understand the limitations of steeling. Because its purpose isn't to remove metal from the edge, it cannot take a dull edge and refine it to a new sharpened edge. That is the purpose of the sharpener. Sharpeners come in many different forms such as stones or even quality electric sharpeners. You can even take your knives to be sharpened professionally from time to time if you prefer not to sharpen your knives yourself. The purpose of the Chantry Steel is to keep your knives sharp so you don't have to sharpen your knives as frequently. If your knife sharpener has a fine or honing setting, run it through that once or twice after the coarse setting. Do this in the same way, but with less force. To keep your knife sharp, use the fine setting once after every couple of hours' use. Please note in some cases, a micro-serration may be left on the blade, as part of the sharpening process. Keeping it at that angle, pull the knife down the honing steel while pulling the handle towards you.

Sheffield Choice Plus Knife Sharpener works in the same way as the Chantry Knife Sharpener but the internal working cannot be replace. Browse the sharpener collection and you’ll find a range of brands that offer knife sharpening that works in slightly different ways. Chantry makes butcher’s steel style sharpeners with double spring-loaded steels while AnySharp offers an affordable option to suit all types of knives with a simple and safe saw-like sharpening action that secures to your worktop when in use. Simply choose a tool that works best with the knives you have in your kitchen. Choose the perfect knife set A whetstone is much harder to use. To get a good result, you need skill and practice, plus considerable patience. By popular demand the Chantry Retro was re-introduced in 2004. The Chantry Retro was the original design for the Chantry in the 1940s. A whetstone combined with a honing steel gives the best results (better than knife sharpeners). But (and it's a big but) only use this method if you know what you're doing. Otherwise, you risk damaging the cutting edge of your knife.When the sharpener has more than one setting, the coarse setting is the sharpener and the fine one is normally similar to a honing steel. If your sharpener has more than one setting, select 'coarse' for very blunt knives. The fine or honing setting is for everyday knife maintenance.

The Chantry Knife Sharpening Steel is as beautiful as it is functional. This is the finest guided steeling product we've ever tested. Steeling your knives is one of the most productive methods for keeping kitchen knives sharp but it is also one of the most misunderstood. Unlike sharpening which removes metal from the edge, steeling is really aligning the edge in a less aggressive manner. A properly steeled edge has the knife edge in alignment so the edge cuts in a nice fine line. An edge that is not properly aligned has a portion of the edge that is starting to fold over or is just out of alignment. We calculate the difference between the dulled and sharpened knife to see how effective the knife sharpener has been.

When comparing the Chantry, I don't feel it is appropriate to compare it to other "pull though" type sharpeners. While this offers the ease of a pull though style, the quality of the Chantry is on par with fine cutlery. While compact in size this product has a solid substantial feel because it is made of cast iron coated in a durable finish for the kitchen. The steeling rods are securely held in place providing a positive feel when bringing the knife though the tool. This water wheel sharpener is intended for metallic knife blades (made of steel and stainless steel etc). It is not useable for single-edged, scalloped or ceramic knives. A honing steel, sometimes also called a honing rod or a sharpening steel, doesn't exactly sharpen your knife. Instead, it realigns the cutting edge to smooth out microscopic bumps and jagged edges. Repeat this action three to six times. You can go for three if your blade is just a bit dull, and more if it's blunter.