Kitchen Shears Uses, Care, and Sharpening Guide

Kitchen shears are one of the most versatile yet underutilized tools in the home kitchen. While a good chef’s knife is essential, a sturdy pair of shears can handle a surprising range of cutting, trimming, and preparation tasks that are awkward or unsafe with a blade. Understanding common kitchen shears uses and how to sharpen them properly can transform them from a drawer-bound gadget into a daily workhorse. This guide will walk you through their many applications, how to care for them, and the best practices for keeping them sharp and safe.

Essential Kitchen Shears Uses

Beyond snipping herbs, quality kitchen shears are designed for heavy-duty food preparation. Their leveraged cutting action provides control and power that a knife can’t match for certain jobs. Here are some of the most valuable ways to put them to work.

Poultry and Meat Preparation

This is where kitchen shears truly shine. Their strong, precise blades are ideal for cutting through cartilage and bone. You can use them to trim excess fat and skin from chicken breasts, spatchcock a whole chicken or turkey by cutting out the backbone, or cut whole chickens into parts. They are also perfect for snipping the tips off wings or cutting through rib bones on smaller racks. Always follow safe food handling practices, washing the shears thoroughly with hot, soapy water after contact with raw meat or poultry.

Herb, Vegetable, and Dough Tasks

For delicate work, a quick snip with shears is often faster and more controlled than chopping. Use them to mince chives, parsley, or cilantro directly over a dish. Trim green beans or asparagus spears in a bunch. They can also cut pizza, slice through homemade fresh pasta sheets, or trim pie crusts. For tasks better suited to a blade, like chopping vegetables, refer to our guide on how to use a chef’s knife.

Package and Seafood Duties

Keep your kitchen shears handy for non-food tasks that would dull a good knife. They are perfect for opening plastic packaging, breaking down cardboard boxes, or cutting twine. For food-related jobs, use them to trim fins from whole fish or cut through the thin shell of lobster or crab legs. Designate a separate, less-expensive pair for heavy non-food packaging if you’re concerned about blunting your primary food shears.

Cleaning and Maintenance

Proper care is crucial for hygiene and longevity. Unlike most knives, many kitchen shears are designed to be taken apart for a thorough clean.

1. Check for Disassembly: Look for a screw or bolt near the pivot point. If it can be loosened with a coin or screwdriver, the shears are likely designed to come apart.
2. Wash Thoroughly: After each use, wash the blades (disassembled or not) with hot, soapy water. Use a brush to scrub food particles from the pivot area and serrations. Dry immediately and completely to prevent rust.
3. Reassemble and Store: If taken apart, reassemble the blades and tighten the screw securely. Store them safely in a drawer with the blades closed, or hang them on a rack.

Regular maintenance also includes occasional lubrication. After washing and drying, you can apply a tiny drop of food-grade mineral oil to the pivot point to keep the action smooth.

How to Sharpen Kitchen Shears

Over time, even the best shears will dull. Learning proper kitchen shears uses and how to sharpen them go hand-in-hand. A sharp pair is safer and more effective than a dull one that requires excessive force. Here are common sharpening methods.

Using a Honing Rod

A honing rod (or sharpening steel) is excellent for routine upkeep. Hold the rod vertically on a stable surface. Open the shears fully and place one blade’s inner beveled edge against the rod at the correct angle (often 20-25 degrees—check manufacturer guidance). Using light pressure, draw the blade down the length of the rod from the pivot to the tip, as if you are trying to slice a thin piece off the rod. Repeat 5-10 times per blade. This process realigns the microscopic teeth on the edge rather than removing significant metal.

Sharpening with a Whetstone

For a dull edge, a whetstone is the most effective DIY tool. You’ll typically need a medium-grit stone (around 1000 grit). It’s often easier to sharpen the blades separately if your shears disassemble.

1. Lubricate the stone with water or oil as instructed.
2. Lay one blade flat, beveled edge down, on the stone at the manufacturer’s recommended angle.
3. Using light pressure, push the blade away from you along the stone in a sweeping motion, maintaining the angle, as if you are trying to shave a layer off the stone. Focus on the entire cutting edge.
4. Repeat this motion 10-15 times, then flip the blade or switch to the other blade and repeat.
5. Finish by honing on a fine-grit stone or a honing rod to polish the edge.

Sharpening serrated blades is more complex and often best left to a professional. For straight-edged knives, our article on kitchen knife types covers more sharpening basics.

Professional Sharpening Services

If your shears have complex serrations, are very dull, or you lack the tools or confidence, a professional sharpening service is a wise investment. Look for a service experienced with kitchen shears. They have the proper equipment to restore the edge correctly and evenly.

FAQ

Can I use my kitchen shears to cut through bones?

Many heavy-duty kitchen shears are designed to cut through poultry bones, such as chicken ribs, wing tips, and backbones. However, they are not intended for large, dense bones like beef or pork bones. Always check the manufacturer’s specifications for the tool’s intended uses and limitations. Using them on inappropriate materials can damage the blades or the pivot mechanism.

How often should I sharpen my kitchen shears?

There’s no fixed schedule. Sharpen them when you notice they are crushing herbs instead of cutting cleanly, require more force to cut, or slip off items like poultry skin. Regular honing with a rod can extend the time between full sharpenings. Frequency depends entirely on how often you use them and for what tasks.

Is it safe to put kitchen shears in the dishwasher?

We generally recommend hand-washing. The high heat, harsh detergents, and impact from other items in a dishwasher can dull the blades, damage handle materials, and cause rust, especially on the pivot point. If the manufacturer explicitly states the shears are dishwasher-safe, you may choose to do so, but hand-washing will always preserve the tool’s condition longer.

What’s the difference between kitchen shears and poultry shears?

The terms are often used interchangeably, but poultry shears are typically a subset of kitchen shears with specific design features for the job. They may have a more robust build, a notch for breaking bones, or a spring to help them open automatically. Many general-purpose kitchen shears are perfectly capable of handling poultry tasks. Check the product description for its intended uses.

Can I use regular scissors instead of kitchen shears?

It’s not recommended. Kitchen shears are made from food-safe materials, often stainless steel, and are designed to withstand food acids and frequent washing. They also have a different blade angle and leverage for cutting through food items safely and efficiently. Regular scissors may contain non-food-safe metals or coatings and are not designed for the stress of cutting through food.