Text by Jim Hicock

Once you’ve purchased knifes for your kitchen, you will need to consider their maintenance. Properly honing and sharpening the blade, along with using the appropriate cutting surface and storage methods, will ensure years of excellent service.

Honing + Sharpening

You should hone your knife before each use. This is done with a steel rod. A long (usually) metal rod, it straightens the dents, burrs and ripples in the blade caused by cutting.

There are several different types of steels available but it’s best to start with a smooth steel. This type is the least abrasive, so it will take a few more strokes to hone the blade. However, it is also more forgiving of mistakes, which may damage the cutting edge.

As for the length of the steel, select one, which is as long as the largest knife you own.

Knife Honing Steel

To hone the knife, first hold the steel vertically in the hand you do not cut with. Next, take the knife and place the bolster against the top of the steel, holding the edge of the blade at a 20 degree angle. Then, apply gentle pressure and stroke the knife downward along the length of the steel while maintaining the 20 degree angle. Bring the tip of the blade to rest near the handle of the steel and the action is complete. Repeat this operation on both sides of the knife from five to eight times.

A knife which is honed before each use will keep it’s edge for quite some time but eventually, you will have to sharpen it. While there is nothing wrong with bringing your knife to a professional to have this done, many people prefer to do it themselves.

Sharpening Stone

The most effective way to sharpen your knife is with sharpening stones. They are divided into two categories based on the kind of lubricant required. Water stones sharpen quickly and produce a very fine edge however, they are soft and prone to dishing. Oil stones work more slowly but last a long time and don‘t need resurfacing.

The mechanical action for sharpening a knife is similar to that of honing. With the stone lying flat on the table, use your free hand to apply gentle pressure to the blade and maintain uniform contact between the stone and the cutting edge.

Cutting Surface

The surface you cut on also plays a large roll in determining how long your knife keeps its edge. The preferred cutting surface for most professional chefs is wood. A variety of types are available. Look for one that is semi soft such as bamboo. Aside from being sustainable, it absorbs less moisture than a softer wood but won’t dull your knife like harder surfaces.

Storage

Properly Stored Knives in Drawer

Storage is a factor in knife maintenance as well. Keeping your knife unprotected in a drawer where it will bang into other utensils is to be avoided. A simple wooden or plastic sheath will protect the knife.

Knife Roll

If you have several knives a roll up canvas knife kit is recommended.

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Other articles by Jim Hicock
The Fundamentals of Choosing a Chef’s Knife

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3 Comments so far

  1. Shernell Cooke on January 11, 2009 Sunday, 1:03 am

    Great post Ingrid. All great recipes start with great knives. I got your post ive been gone but i’m back. can’t wait to try your tripple grape juice. Keep up the great work sweetie. Luv Shernell

    Shernell – Thanks for stopping by and Happy New Year!

  2. Zara on January 13, 2009 Tuesday, 12:26 pm

    Great tips, thanks.

  3. Professional Kitchen Cutlery: Maintenance For Kitchen Knives on March 1, 2009 Sunday, 7:14 pm

    [...] Maintaining and Storing Kitchen Knives [...]

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