The answer is VERY! For a number of reasons……

Safety: Believe it or not – a sharp knife is far safer than a blunt one. It is far less likely to slip when slicing certain food items (e.g. Onions).

Fatigue: Try using a sharp knife continuously, then a blunt one. The extra effort and concentration required is considerable.

Efficiency: Take two chefs and give one a sharp knife and the other a blunt one. The chef with the sharp knife will prepare far more food within the same time period.

Efficiency: A chef with access to a fast efficient sharpening system (as opposed to a conventional steel) will spend more time working and less time sharpening.

Appearance: Where prepared food items are on display, those cut or sliced with a sharp knife have a far more attractive appearance.

Portion Control: A sharp knife will cut exactly the portion required. A blunt one will not. Test this statement by cutting a tomato with a blunt, then sharp knife.

The Nirey KE3000 Professional and KE280 Commercial Electric Knife Sharpeners will sharpen virtually any knife (scalloped, curved, single edged, etc.) as new – or better than new:

• Quickly - Typically 20 seconds
• Without special skills
• Safely
• With less knife wear
• At low cost - Typically 4p per knife

Put us to the test!

Knife Wizard affirms that the KE280 will out perform any other sharpening system – manual or electric.

It produces a smooth razor sharp edge on all good quality knives that is often sharper than when the knife was new.

The patented cushion contact system eliminates the need to hone after sharpening.

Even exotic Japanese knives can be sharpened perfectly.

The KE280 ...

• ... was awarded Catering Product of the Year ‘Catering Today’
• ... was awarded Outstanding Product in 2003 – Meat Trades Journal
• ... is acclaimed by Financial Times Food Critic, Nick Lander