Keeping Your Knives Sharp
A sharp knife is safer than a dull one because it bites into the ingredient rather than sliding off. Maintain the edge by using a honing steel before every session, washing by hand immediately after use, and storing them in a wood block or magnetic strip to keep the blade from contacting other metal.
Consistency beats intensity
Daily maintenance prevents the need for drastic sharpening. Treat your edge with respect and it will do the same for your prep work.
- honing steel
- whetstone (1000/6000 grit)
- soft cloth
- magnetic strip or wood block
Maintaining the Geometry
Hold your knife at a consistent 15 to 20-degree angle against the steel. If you change the angle mid-stroke, you are dulling the edge rather than aligning it.
The method.
Honing
Hold the steel vertically with the tip on the counter. Drag the blade edge down the steel from heel to tip, using light pressure. Repeat five times on each side.
Cleaning
Wash the blade with warm soapy water and a sponge. Wipe the blade spine-to-edge, never edge-to-spine, to avoid cutting your sponge or your fingers.
Drying
Dry the knife immediately. Moisture left on the steel leads to microscopic rust spots that weaken the edge.
Sharpening
When honing no longer bites into a tomato skin, use a whetstone. Soak the stone, place the blade at the appropriate angle, and push forward across the stone using even, fluid motions.
When it doesn't go to plan.
Never put a kitchen knife in the dishwasher; the heat and detergent ruin the handle and dull the blade.
Use wood or plastic cutting boards. Glass, ceramic, or marble boards act like sandpaper on your edge.
The 'paper test' is the standard: a sharp knife should slice through a sheet of printer paper without snagging.
The ones that keep coming up.
How often should I sharpen?
If you hone before every use, professional sharpening is usually only required once or twice a year for a home cook.
Does my knife need to be stored in oil?
Only if you are storing it for an extended period of months. A light coating of mineral oil prevents oxidation.