How To Use Chicago Cutlery Built In Knife Sharpener
Key Takeaways
Chicago Cutlery knives with built-in sharpeners are a fantastic addition to any kitchen, but knowing how to use them properly is key to maintaining their sharpness and longevity. This guide provides a comprehensive look at how to utilize these sharpeners effectively, covering everything from identifying the sharpener type to mastering the sharpening technique and troubleshooting common issues. By following these instructions, you can keep your Chicago Cutlery knives performing at their best for years to come.
Understanding Your Chicago Cutlery Built-In Sharpener
Chicago Cutlery is a well-known brand for its durable and affordable knives. Many of their knife blocks feature a built-in sharpener, a convenient tool for keeping your blades in optimal condition. However, not all built-in sharpeners are created equal. Identifying the type you have is the first step towards effective sharpening. Generally, these sharpeners fall into two main categories:
- Ceramic Sharpeners: These are often located near the top of the knife block and feature ceramic rods. They are excellent for honing or lightly sharpening the blade.
- Diamond Sharpeners: Some blocks use diamond-coated sharpening wheels or rods, which are more aggressive and can remove more metal. These are better for restoring a dull blade.
Consult your knife block’s manual or inspect the sharpener itself to determine its type. This will guide you in selecting the appropriate sharpening technique and frequency.
Preparing for Sharpening
Before you start sharpening, take a moment to prepare your workspace and materials. This will ensure a safe and effective sharpening process.
Gather Your Supplies
While the built-in sharpener is the main tool, having a few other items on hand can be helpful:
- Clean Cloth: For wiping the blade after sharpening.
- Cutting Board (optional): Provides a stable surface if you prefer to sharpen outside the knife block.
- Leather Strop (optional): For polishing the blade after sharpening (advanced).
Inspect the Blade
Examine the knife blade carefully. Look for any chips, dents, or significant damage. While the built-in sharpener can handle minor dullness, severely damaged blades may require professional attention. Also, note the angle of the blade’s edge, as you’ll want to maintain that angle during sharpening.
Clean the Blade
Ensure the knife blade is clean and dry before sharpening. Remove any food residue or grease, as this can interfere with the sharpening process and potentially damage the sharpener.
The Step-by-Step Sharpening Process
Now that you’re prepared, let’s dive into the actual sharpening process. Remember to use caution and maintain a steady hand.
Step 1: Holding the Knife Correctly
Grip the knife firmly with your dominant hand, keeping your fingers away from the blade’s edge. Use your other hand to stabilize the knife block or the blade itself if sharpening outside the block. Maintain a comfortable and controlled grip throughout the process. Safety is paramount.
Step 2: Finding the Correct Angle
This is arguably the most critical step. The goal is to match the angle of the knife’s existing edge. For most Chicago Cutlery knives, this angle is around 20 degrees. If you’re unsure, err on the side of a slightly shallower angle. A steeper angle will remove more metal, while a shallower angle will be less effective.
Step 3: Sharpening the Blade
Insert the knife blade into the sharpening slot, ensuring the heel of the blade (the part closest to the handle) is in contact with the sharpener. Apply gentle, even pressure and draw the blade through the slot, maintaining the correct angle. Repeat this motion several times (5-10 passes) for each side of the blade. Focus on smooth, controlled movements. Avoid forcing the blade, as this can damage both the knife and the sharpener.
Step 4: Testing the Sharpness
After sharpening, test the blade’s sharpness by carefully slicing a piece of paper. If the blade cuts cleanly and easily, it’s sharp. If it tears or struggles, repeat the sharpening process. Be very careful when testing the sharpness of your knife.</
Step 5: Cleaning the Blade
Wipe the blade clean with a damp cloth to remove any metal filings generated during sharpening. This is important for hygiene and to prevent corrosion.
Tips for Optimal Sharpening
Here are a few extra tips to help you get the most out of your Chicago Cutlery built-in knife sharpener:
* Sharpen Regularly: Don’t wait until your knives are completely dull. Sharpen them regularly (every few weeks or months, depending on usage) to maintain their edge.
* Use Light Pressure: Applying excessive pressure can damage the blade and the sharpener. Let the sharpener do the work.
* Maintain the Angle: Consistent angle is key to achieving a sharp and even edge.
* Alternate Sides: Sharpen each side of the blade equally to maintain its balance.
* Clean the Sharpener: Periodically clean the sharpener with a brush or compressed air to remove metal filings.
* Consider Professional Sharpening: For severely damaged or extremely dull blades, consider having them professionally sharpened.
Troubleshooting Common Issues
Even with proper technique, you may encounter some issues while using your Chicago Cutlery built-in knife sharpener.
Knife Not Getting Sharp
If your knife isn’t getting sharp, consider the following:
* Incorrect Angle: Double-check that you’re maintaining the correct angle.
* Insufficient Pressure: Ensure you’re applying enough pressure, but not too much.
* Dull Sharpener: Over time, the sharpener itself may become dull. If this is the case, you may need to replace the knife block or use a different sharpening method.
* Severely Damaged Blade: As mentioned earlier, severely damaged blades may require professional attention.
Damaging the Blade
Damage to the blade is usually caused by:
* Excessive Pressure: Avoid forcing the blade through the sharpener.
* Incorrect Angle: Using the wrong angle can grind away too much metal and damage the blade’s edge.
* Contaminated Sharpener: Debris in the sharpener can scratch the blade.
The Knife Feels Rough After Sharpening
A rough edge after sharpening can be caused by:
* Burr: A burr is a thin, rough edge of metal that remains after sharpening. You can remove it by stropping the blade on a leather strop.
* Coarse Sharpener: Some sharpeners are too coarse for certain knives. Consider using a finer sharpener or strop for polishing.
Frequently Asked Questions (FAQs)
How often should I sharpen my Chicago Cutlery knives with the built-in sharpener?
The frequency of sharpening depends on how often you use your knives. For knives used daily, sharpening every 2-4 weeks is recommended. For knives used less frequently, sharpening every few months may suffice. A good rule of thumb is to sharpen whenever you notice the blade becoming dull.
Can I use the built-in sharpener on serrated knives?
No, built-in knife sharpeners are generally not suitable for serrated knives. Serrated knives require specialized sharpening tools and techniques. Attempting to sharpen a serrated knife with a built-in sharpener can damage both the knife and the sharpener.
What do I do if my built-in sharpener is worn out?
If your built-in sharpener is worn out, you have a few options. You can purchase a new knife block with a built-in sharpener, use a manual knife sharpener, or take your knives to a professional sharpening service. Replacing just the sharpening components might not be possible depending on the knife block design.
Is it possible to over-sharpen a knife?
Yes, it is possible to over-sharpen a knife. Over-sharpening can weaken the blade and make it more prone to chipping. It’s important to use light pressure and avoid removing too much metal during each sharpening session. Regular honing, which straightens the blade’s edge without removing much metal, can help extend the time between sharpenings.
