如何磨刀：
如何在家磨利和珩磨刀具

您可以使用幾項方法檢查是否需要磨刀，其中之一是紙張測試──只需一手拿紙，一手拿刀劃過紙張，鋒利的刀刃能夠輕鬆劃破紙張。另一個方法是切蕃茄──如果您的刀具很難切入蕃茄的薄皮及軟肉，則需磨刀。

否則，您可以按照使用頻率決定。如果是一般家庭料理，我們建議您使用每 30 至 40 次後磨刀一次，專業廚師則喜歡在每次烹飪前磨刀。

There are actually two processes involved in knife maintenance – sharpening and honing. What’s commonly referred to as sharpening is actually honing. Any blade can become dull – which essentially means its fine edge has become bent through use – and needs to be honed regularly. Honing lines the edge of the knife back up, reestablishing the full effect of its razor’s edge. You can do this yourself at home with a honing steel.

Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. This can be done using a knife sharpener or an electric sharpener. And you don’t need to do it as frequently as honing – just a few times a year, or after every 300 uses or so. But don’t forget to always use the honing steel after sharpening! This is because sharpening removes material from the blade and then honing smooths the newly sharp edge, so it should always be done in this order.

With years of use and resharpening, the cutting edge of a knife blade will become thicker, making the resharpening process more difficult. In this case, we recommend a professional sharpening service. Our stores also offer this service for anyone who doesn’t feel like honing and sharpening their knives themselves.

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.