To ruin a good chef's knife, you should avoid proper care and maintenance. Here are some ways to do it:
Improper storage: Leaving the knife in a drawer or with other utensils without proper protection can lead to dings, chips, or even dulling the blade.
Cutting on hard surfaces: Using the chef's knife on hard surfaces like glass, stone, or metal can quickly damage the blade's edge.
Dishwasher use: Putting the knife in the dishwasher can expose it to harsh detergents, extreme temperatures, and movement that can lead to corrosion, chipping, or even blade misalignment.
Using the knife as a tool: Avoid using the chef's knife to open cans, boxes, or perform tasks beyond its intended purpose in the kitchen.
Now, regarding using an electric device for sharpening purposes, consider the following before proceeding:
Type of knife: Not all knives are suitable for electric sharpeners. Serrated knives and certain high-quality knives with harder steel may not be compatible. Always check the manufacturer's guidelines.
Grit levels: Electric sharpeners often come with different grit levels. Coarse grits are used for repairing damaged blades, while fine grits are for refining and honing the edge. Know what your knife needs and use the appropriate grit.
Pressure and angle: Most electric sharpeners have guides to help you maintain the correct angle. Avoid applying excessive pressure, as it can lead to uneven sharpening or damage to the blade.
Heat buildup: Electric sharpeners can generate heat, which can be detrimental to the knife's tempering. Allow the blade to cool between sharpening sessions to prevent overheating.
Over-sharpening: Sharpening a knife too frequently or aggressively can remove excessive material from the blade, reducing its lifespan.
Practice: If you are new to using an electric sharpener, practice on an old or inexpensive knife before attempting to sharpen your high-quality chef's knife.
Alternatively, consider learning how to use a whetstone or honing rod to sharpen your chef's knife manually. This method allows for more control and precision, reducing the risk of damaging the blade when compared to electric sharpeners. Regular honing (using a honing rod) between uses can also help maintain the knife's edge without removing significant amounts of metal.