Keeping Your Knives Sharp
A sharp knife is safer than a dull one because it bites into the cutting board instead of skidding across the surface of your ingredients. To maintain an edge, hone your blade before every use with a steel to realign the metal, and have the edge professionally ground or use a whetstone once or twice a year to remove dull steel.
Consistency beats intensity
Daily maintenance prevents the need for drastic repairs. Keep your blades away from the dishwasher, as the heat and clanging will ruin the edge faster than any ingredient.
- honing steel
- whetstone (1000/6000 grit)
- dish towel
- mineral oil
Maintaining the Geometry
Hold the blade at a steady 20-degree angle against the steel. If the angle wavers, you are rounding the edge rather than straightening it.
The method.
Honing
Hold the honing steel vertically with the tip on a towel. Draw the knife blade down the steel from heel to tip, alternating sides for five passes each.
Washing
Always hand-wash knives in warm soapy water immediately after use. Dry them instantly with a cloth, moving from the spine to the edge to avoid cutting your fingers.
Storing
Never drop a loose knife into a drawer. Use a magnetic wall strip or a wooden block to keep the edge from knocking against other metal utensils.
Deep Sharpening
When the knife struggles to slice through a tomato skin, it is time for the whetstone. Soak your stone, then drag the blade across it at a consistent angle until a slight burr forms on the opposite side.
When it doesn't go to plan.
Test your edge by slicing a sheet of printer paper; if the blade catches or tears, it is still dull.
Wood or plastic cutting boards are mandatory. Glass, stone, or ceramic boards will dull a sharp knife in a single afternoon.
If your wooden handle looks gray or dry, rub it with a drop of mineral oil to prevent cracking.
The ones that keep coming up.
Can I use an electric pull-through sharpener?
These devices remove a significant amount of metal very quickly. Use them only as a last resort for cheap knives, as they will shorten the lifespan of high-quality steel.
How do I know if my honing steel is effective?
Listen for the sound. It should be a light, metallic ringing. If it sounds like grinding, you are applying too much pressure.
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