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How often should I have my cutter sharpened?

Whether you’re a tradie that depends on his/her trusty tool to bring home the bacon, or a home chef with a daily recipe, you’ll want sharp knives and blades so that your tool is safer and more efficient. How often you should sharpen your blade depends on the following factors:

• How often you use it. A restaurant chef’s knife that cuts through thick meats and vegetables will see the knife sharpener more often than the home cook’s knife. If you’re the type that loves a particularly sharp edge, you’ll most likely be turning your knife to the knife sharpening service 2 or 3 times a year.
• How well you look after it. Using knives as an example, blunt knives are not safe to use and slip easily on even the softest materials. If your knives can't slice through a tomato easily then you need to get them sharpened.
• The quality and manufacturing of the blade. If you have a clipper blade or knife that has been manufactured with quality steel, it will be less likely to blunt easily with the same use as an equivalent blade of lesser quality.

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