How to Hone your Knife

Typical knives; do not hone a serrated knife.

By Craig Deppe

Knives are, by far, the most used tools in the kitchen. We rely on them to cut efficiently, cleanly and with a minimum of effort. This means that keeping them sharp is probably the most important bit of kitchen maintenance we can perform.

It may sound a little odd but keeping your knife sharp does not involve sharpening them very often. What you do need to do often (as in every time you use a knife) is hone it. This realigns the edge and keeps it cutting beautifully between actual sharpenings.

Here’s how it’s done….

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How to Buy a Knife

By Craig Deppe

When most people decide to explore the wonderful world of cooking, one question seems to pop up almost immediately, “Are my knives good enough?” To which the answer is, “Probably not.”

The next question is almost always, “What kind of knives do I really need?” To which the answer is, “Good ones, but not as many of them as you might think.”

You will never regret buying good-quality knives and, if you take good care of them — hone them every time you use them, have them professionally sharpened once or twice a year, keep them clean and NEVER get them too hot (no dishwasher or stovetop!) — they will give you a lifetime of effortless slicing, dicing and chopping.

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Knife Sharpening 101

By Katie Barreira

Whether you’re a cooking newbie or a seasoned slicer, a sharp blade will instantly improve your knife skills, making faster, easier and more uniform work of everything that crosses your cutting board. Culinary knives should be sharpened two to three times a year to restore the blades’ original contour and angle. Whether you choose to hone at home or let the pros handle your steel, sharp knives are a must for every cook.

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