Knife Sharpening - Advanced Knife Maintenance

Knife maintenance is very important in the kitchen. There are two parts to knife maintenance: honing and sharpening. Honing is a simple task that anyone can do and should be undertaken frequently. Sharpening takes a little more skill and is usually best left to the professionals. But if you’ve ever wanted to take a stab at it, Craig demonstrates in today’s video. If you plan to take the plunge and try it yourself, Craig advises working with an old knife before moving up to your nicer knives.

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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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