Keeping Your Knives Sharp and Steady
You do not need a massive collection of blades, but you do need to keep the ones you have in working order. Treat your steel with respect, and it will serve you for decades.
Consistency beats intensity
Daily habits prevent the need for professional sharpening. Never let your knives sit in a sink, and never let them touch glass or stone cutting boards.
- honing steel
- whetstone (1000/6000 grit)
- wood or plastic cutting board
- soft dish cloth
Maintaining the edge geometry
Whether honing or sharpening, you must hold the knife at a consistent 15 to 20-degree angle. If the angle wanders, you are rounding the edge instead of honing it.
The method.
Hand wash immediately
Wash with warm, soapy water and dry by hand immediately. Never put a knife in a dishwasher; the heat and high-pressure water dull the edge and degrade the handle material.
Honing before every use
Hold the steel vertically with the tip on a towel. Draw the blade down the steel at a 20-degree angle, alternating sides for five passes each. This realigns the microscopic teeth of the metal edge.
Whetstone sharpening
Soak your stone if necessary. Lay the knife flat against the stone, raise the spine slightly to the target angle, and push the blade away from you along the stone. Repeat until you feel a faint 'burr' or wire edge on the opposite side.
Deburring
Once a burr forms, switch to the finer side of the stone and perform lighter passes to polish the edge and remove the metal sliver.
When it doesn't go to plan.
Test your edge by slicing a sheet of notebook paper; it should shear cleanly without tearing.
Store knives on a magnetic strip or in a wooden block to keep the edges from clattering against other utensils in a drawer.
If you feel the knife 'skating' on the skin of a tomato, it is time to hone.
The ones that keep coming up.
How often should I use the honing steel?
Before every single cooking session. It takes ten seconds and keeps the edge aligned for weeks longer.
When do I know I need to use the whetstone?
When honing no longer brings back the bite of the knife. Usually, this is once every few months depending on how much prep work you do.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe