如何磨快您的厨房刀具：
如何在家中磨快和打磨刀具

您可以通过几种方法来确定您的刀具是否需要磨刀。一种是纸张测试——只需用一只手举起一张纸，另一只手拿刀将纸切穿即可。足够锋利的刀刃可以毫不费力地切穿纸张。另一种方法是切番茄——如果您的刀具很难切透番茄的纤薄外皮和柔软内里，则很可能意味着您需要磨刀了。

或者，您也可以根据用刀的频率来决定。就正常的家居烹饪而言，我们建议您每使用 30-40 次后磨刀一次。部分专业人士喜欢在开始每个新的烹饪项目之前进行磨刀。

刀具保养分两步——磨快和打磨。通常所说的磨快就是打磨。任何刀具都会变钝（也就是刀具的平刃变弯），且都需要定期打磨。打磨让弯曲的刀刃重新变平，让刀片重回锐利巅峰。您可在家用磨刀石自己动手。

而磨快是指将刀刃某些部分磨去并削掉，以打磨出新的锋利刀刃。用磨刀器或电动磨刀机就可以完成。而且磨快不必像打磨一样频繁进行，一年几次即可，或在刀具每使用 300 次左右进行一次。但是别忘了，在磨快之后应始终使用磨刀棒打磨刀具。这是因为磨快会将刀刃上的材料磨掉，然后打磨可以使新磨出的刀刃边缘变得平滑，因此应始终按这一顺序进行操作。

在经过多年使用和反复重磨之后，刀具的刀刃边缘会变厚，从而使磨刀变得更加困难。在这种情况下，我们建议您使用专业的磨刀服务。我们的门店向任何不想自己打磨和磨快刀具的人士提供此项服务。

We offer a variety of sharpening and honing tools, so how do you know which one is the right one for you? First, you need to understand the difference between honing and sharpening, so you can choose your tools accordingly. A combination of both honing and sharpening tools should be part of your kitchen equipment, even if you will only use the sharpening tools two or three times a year.

You should also choose the honing tool that’s best for your knife. Stamped knives are made of steel with a slightly lower level of hardness that makes honing easier, so it can be done with a domestic honing steel. The harder steel of a forged knife means you don’t have to sharpen it as often, but you’ll need a diamond or ceramic honing steel to do the job – because its level of hardness has to be significantly higher than that of the blade itself.

Smaller kitchen knives can also be easily sharpened with our Sharpy tool. Larger wavy edge blades like bread knives should be sharpened by professionals, but if you’re an experienced sharpener, you can also use the Sharpy for smaller wavy edged blades. For most people however, we recommend a professional knife service for all wavy edged blades.

Now that you’ve sharpened your knives, click here to see our tips on caring for them so that they’ll stay that way as long as possible.