DIY Guide: How to Sharpen Food Processor Blades in 5 Easy Steps

Food processors are versatile kitchen appliances that can chop, slice, shred, and puree ingredients with ease. However, over time and with heavy use, the blades inside food processors can become dull. Dull blades make food prep much more difficult and time-consuming. When food processor blades become dull, it’s time to sharpen them.

Sharpening food processor blades is an easy process that can be done in your own home with minimal tools and effort. This comprehensive guide will walk you through the entire process in 5 simple steps. After sharpening, your food processor blades will work like new again!

Step 1: Disassemble the Food Processor

The first step is to disassemble your food processor so you can access the blades.

• Locate the lever, button, or latch mechanism that releases the bowl from the base. This varies depending on the specific model. Refer to your instruction manual if needed.
• Press the release mechanism and lift the bowl off of the base. Set aside.
• Identify how the blade unit is assembled inside the bowl. There may be a shaft, metal ring, or other piece that needs to be removed first.
• Carefully remove the blade assembly from the bowl. Take care not to cut yourself on the sharp blades.
• Thoroughly hand wash the bowl, blade assembly, lid, feed tube, and any other removable parts. Allow to air dry completely before continuing.

You should now have the removable blade assembly separate from the rest of the food processor.

Types of Food Processor Blades

There are a few common types of blades found in food processors:

• S-Blades: The standard for most food processors. S-blades are shaped in a broad “S” pattern. There are typically 2 blades in an S-blade assembly.
• Dough Blades: Alternative blades used specifically for kneading dough. Shaped as a single, wide blade with dull edges.
• Shredding/Slicing Discs: Interchangeable discs that attach to the end of the s-blade shaft. Used for shredding cheese, slicing veggies, etc. These have extremely sharp edges.

For the purpose of sharpening, these instructions apply only to dull s-blades and dough blades. Do NOT attempt to sharpen shredding/slicing discs. Simply replace them if needed.

Step 2: Clean and Inspect the Blades

Now it’s time to clean off any residue or debris stuck to the blades themselves. This will allow you to inspect them for damage too.

• Use a soft damp cloth to gently wipe down the surface of the blades. Avoid using any harsh chemicals.
• Carefully feel for any nicks, warps, or irregularities along the cutting edges.
• Look to see if the blades have become misshapen over time. They should lay completely flat.
• If you find any damage beyond dullness, the blades will need to be replaced instead of sharpened.

Ideally, the blades should now be clean and dry, with no visible damage or defects. A sharpening stone will take care of the dull edges.

Step 3: Choose a Sharpening Stone

Sharpening stones, also called whetstones, are blocks made of abrasive material that literally grind away dull edges. There are a few types of sharpening stones, but not all are suited for food processor blades.

Sharpening Stone Types

• Silicon Carbide: Fast-cutting but leaves a rough edge. Best for garden tools.
• Aluminum Oxide (Crystolon): Slower than silicon carbide. Leaves a smoother edge.
• Ceramic Stones: Extremely hard and fine grit for very smooth edges. OK for food processor blades.
• Diamond Stones: Diamond dust in a metal matrix cuts aggressively. Expensive; not necessary.
• Arkansas Whetstones: Natural quarried stone. Cuts slowly with little pressure. Too slow for blades.

For sharpening food processor blades, the best sharpening stones are medium silicon carbide, aluminum oxide, or ceramic stones between 150 and 400 grit. This will cut the metal reasonably fast but leave a refined edge.

Avoid using bench grinders or electric sharpeners which can overheat and damage the temper of the blades. Do this by hand for control.

Using Sharpening Stones

Sharpening stones are used with water or honing oil. The liquid floats away bits of metal as the stones cut into the blade edges.

Always sharpen blades edge-leading on both sides of the blade with even passes. Apply light pressure along the length of the stone as you sharpen. Too much pressure can take off too much metal.

Various angle guides can assist you in holding a steady angle as you sharpen. Refer to your sharpening stone documentation for complete usage instructions.

Step 4: Sharpen the Blades

Now it’s time to actually sharpen the blades using your sharpening stone. Be sure you have thoroughly cleaned and inspected the blades first.

Secure the Blades

The food processor blade assembly contains multiple sharp blades close together. Securing the assembly makes the sharpening process much safer and controlled.

There are a few options for securing the blades:

• Clamp the center hub in a bench vise padded with rags or wood.
• Hold the assembly vertically by the center shaft in a locking pliers.
• Place the blades assembly flat on a steady surface padded with a damp rag or towel.
• Have someone else hold the assembly securely while you sharpen the blades. (Safest option).

Choose whatever secure method works for your situation. The key is preventing the blades from slipping, twisting, or flopping around during sharpening. Otherwise, it’s easy for the stones to skip off the edges, round over blade corners, or cut your fingers.

Angle the Sharpening Stone

Use your angle guide, a protractor, or triangle to gauge the correct angle. Food processor blades should sharpen at 20° per side. Mark this angle on a piece of cardboard or wood, then use it as a guide while sharpening.

Sharpening the Edges

Okay, time to actually sharpen the blades!

1. Wet your sharpening stone with water or honing oil.
2. Hold one face of your 20° guide flat against the blade. Maintain this angle as you sharpen.
3. Place the sharpening stone at the heel (base) of the blade edge.
4. Draw the length of the stone across the entire cutting edge, edge-leading, maintaining consistent pressure and angle.
5. Flip over to the other side of the blade. Repeat edge-leading strokes along that side of the cutting edge at 20°.
6. Repeat on all edges of all blades until you feel a burr (rough edge) all along the cutting surfaces.

Expect to spend 5-10 minutes of sharpening time per blade side. Re-wet the stone periodically and keep your pressure and angle consistent.  Patience pays off here.

Remove the Burr

Once sufficiently sharpened, you’ll feel a very slight burr (or “wire edge”) all along the cutting edges. The burr must be removed for a clean cut and sharp edge.

• On both sides of each blade, run the stone gently over the edges using minimal pressure. Do not increase the sharpening angle.
• The goal is just to knock off that slim burr without removing more metal behind the edge.
• Finish by gently wiping each blade with a soft cloth padded with honing oil. This clears any remaining debris.

The blades should now have refined cutting edges without burrs or rough spots along them.

Troubleshooting Problems

Step 5: Reassemble the Food Processor

The final step of the process is simple—put all the food processor pieces back together!

• Replace the sharpened blade assembly back into the work bowl properly. Refer to your instruction manual for exact placement if unsure.
• Attach the work bowl on the motor base, connect latches/locks to secure it.
• Replace the lid, feed tube, and other accessories.

Now turn it on (carefully) and test! The blades should spin easily and quietly, without wobbling. Chop up some test veggies and check the results. Notice how it slices cleanly again.

And that’s it—a completely renewed food processor ready for action! Just follow these 5 steps to sharpen blades whenever they become dull again:

1. Disassemble
2. Clean & Inspect
3. Choose a Sharpening Stone
4. Sharpen the Blades
5. Reassemble

Keep reading for additional tips on maintaining sharpness and safely handling those razor-like blades.

Keeping Food Processor Blades Sharp

Sharpening is only half the battle. To maximize the working lifespan of your machine, you must properly care for the blades in between uses too. Here is advice for keeping blades sharp for as long as possible:

• Don’t Run Blades When Empty: Metal-on-metal contact wears down edges quickly. Always have food material inside when operating.
• Hand Wash & Dry Properly: Dishwashers introduce moisture that leads to spots of oxidation (black spots). This damages the blades over time. Hand drying prevents any moisture lingering on blades.
• Store Properly: Keep blades attached to the bowl assembly or handle carefully. Never allow the loose blades to knock or scrape around unprotected. Use blade sheaths if included.
• Avoid Hard Items: Things like bone, frozen food, seeds/pits can nick and crack blade edges. Cut softly.
• Sharpen Regularly: How often depends on use frequency. 1-2 times per year for moderate use. More for daily appliances.
• Replace Heavily Damaged Blades: Multiple holes, missing chunks, major warps—these require total replacement. Sharpening won’t help here.

Safe Handling of Food Processor Blades

Food processor blades are dangerously sharp. Serious injury happens in an instant if mishandled. Always prioritize safety:

• Unplug the machine before handling the blades
• Never touch spinning blades or the bowl contents
• Avoid water around an operating food processor
• Use protective gloves and handle only the center plastic hub
• Always cut away from your hands and body
• Keep blades locked inside bowl/base when not in use
• Store loose blades very securely in sheaths or containers
• Place a towel under the blades if laying them down
• Pay constant focused attention when handling exposed blades

It’s smart to have bandages and medical supplies handy when working with sharp blades. But the very best safety tip is focus and patience. Never rush or force blades to avoid slips.

Read More: How to Maintain Your Food Processor

Keep Your Food Processor Working Like New

Sharpening food processor blades brings new life back to dull appliances headed for retirement. Following these 5 simple steps, anyone can breathe years of extra usefulness into their machine.

The key sharpening techniques to remember are:

• Disassemble carefully
• Clean and inspect blades
• Sharpen steadily at 20° angle
• Deburr for refined edges
• Reassemble properly

Then keep your renewed blades factory-sharp by caring for them properly between uses. Proper handling and storage habits prevent costly damage.

With just basic sharpening knowledge and some patience, you can say goodbye to frustratingly dull food prep. Maintain your blades properly and they’ll keep delivering smooth, precision cuts every time.

So grab those blades, stones, and guides and sharpen away! Here’s to many more years of chopped delights with your food processor. Just be sure keep those fingertips clear…those edges become dangerously keen!