Smart Shopper: Knife Sharpeners

Few tools are as invaluable to a chef as the right knife. And, to ensure that the tool keeps its cutting edge, a knife sharpener is equally important. Sharpeners come in both manual and electric models.

An electric knife sharper is better for knives used to cut bones or frozen foods, where a razor edge isn't needed. A manual sharpener will give a precise cutting edge for foods such as meats and tomatoes. Some models offer both manual and electric sharpening.

An ideal knife sharpener starts with a hard, abrasive surface - such as diamond, tungsten carbide or high-alumina ceramic - then uses steel or other ceramics for polishing. Sharpeners made of diamond or tungsten carbide tend to be more expensive; they sharpen quickly but pose a danger to some metals. Among manual models, butcher's steel and ceramic sticks are good for everyday use. For precision in a manual model, look for one made with diamond, tungsten carbide or whetstone. Stone sharpeners, safe for most knives, wear out over time.

While manual sharpeners take some practice to achieve optimal results, electric models are relatively easy to use. Make sure you are comfortable with the design and grip.

In an electric model, look for variable grinding options and adjustable angles. It also should have a sturdy base of non-skid material and receptacles to collect the metal filings.

Manual models tend to be smaller and can be stored in a drawer. An electric model may take up valuable countertop space or be hard to stow away.

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