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Maintaining Knives Between Sharpenings

The “big deal of the day”

Think long-term when using your knives: use them to cut what they are designed to cut (don’t use serrated knives on meat with bones!), and don’t let them get dull!

How? Use a honing rod to realign the edge of your knife every few times it’s used. “It’s the single most important thing you can do for the longevity of your knife,” says Andrew Curtis-Wellings, regional business manager for Wusthof, a knife manufacturer in Solingen, Germany.

Here are a couple of YouTube videos that review the use of honing rods:

What’s the difference between “sharpening” and “honing”

In general: “sharpening” is about actively grinding and reshaping the blade to create a repaired or new edge, while “honing” focuses on routine maintenance of the sharpened edge by realigning and straightening it.

Sharpening

Sharpening involves grinding and removing material from the blade to create a new, sharp edge. Usually, a professional is best suited for this.

Honing

Honing is a maintenance technique that doesn’t remove material from the blade but rather aligns and straightens the edge. This is done using a honing rod or a honing steel. The process is essential for keeping an already sharp edge in top condition between sharpening session

 

 

What else can I do to maintain my knives between sharpenings?

AG Russell YouTube Video:
How to Clean and Store Your Kitchen Knives: 

  • Use proper cutting boards: get rid of marble, stone, rigid plastic, or glass.
  • Cut on wooden, rubber/synthetic, or PVC cutting boards. Many people like wood for vegetables and synthetics for meat and fish.
  • Don’t move food by dragging the cutting edge against the board. Use the spine or a bench scraper.
  • Cleaning knives: Avoid using dishwashers. Hot water, hot air, aggressive detergents, and beating against other dishes might harm any kitchen knife.
  • Clean thoroughly by hand, dry, and store in a sheath, magnetic holder, or segmented utility drawer.
  • Always try to use the knife for what it was built for; for example, using high-angle, thin Japanese chef knives to chop bones wouldn’t be suggested!
  • Store knives so they don’t bang into anything: use a drawer organizer, knife block, or magnetic strips. If using magnetics, always take the spline off first.

 

 

Before

Typical drawer with knives banging into other kitchen tools.

Knife Block

After

Using a drawer “block” to arrange knives and allow for more organization over all.

Should knives have mirror or highly polished edges?

  • It’s sexy to show off knives with mirror finishes. And it’s also impressive to show how a knife can shave the hair from your arm. But knives can be extremely sharp and not reflect like a mirror.
  • Knives, like saws, need to have a little ‘tooth’ to help them stay on track. A good example is a serrated knife. So I ensure every knife is razor sharp, but not always with a fully polished edge. Once I know how you’ll use them, I’ll determine the best angle and honing.
  • Mirror finishes are best for knife collectors who display their collections but might not use them too heavily.

 

 

If I purchase new knives, when will they need sharpening?

It shouldn’t come as a surprise that marketing claims often are misleading. Most knife advertisements virtually have to claim that the knives are “razor sharp,” or no one would buy them.

But most knives are sharpened by machines in the manufacturing process and are often delivered quite dull. Unless you are purchasing a very expensive handmade knife, one that has been honed by human hands, you should expect to start your journey by having it professionally sharpened.

And remember, even if your new blade is quite sharp, you’ll need to hone it frequently from the start if you expect that delightful cutting edge to continue performing.

 

Which knives should I be looking for to guarantee great sharpness right out of the box?

See my suggestions page.

 

Do you teach knife sharpening?

I don’t teach sharpening, but I offer classes in properly maintaining your tools and the basics of knife skills. If you’d like to study some of the basics, here are a few YouTube videos that might help you.

https://cooking.nytimes.com/guides/23-basic-knife-skills

https://www.youtube.com/watch?v=YrHpeEwk_-U (Knife Skills 101–Epicurious)

https://www.youtube.com/watch?v=dtEfBKJZrVQ (America’s Test Kitchen 3 Knife Skills Everyone Should Know)

 

 

Sharpening and Knife skill classes

The best way to learn how to use sharp knives is to practice using sharp knives. So, our classes focus on knife skills basics by cutting vegetables, herbs, and meat. The fee per person is $ 25.00. Gift certificates are available for all classes.

There will be 5 classes in the Fall and Winter of 2024. Sessions run from 5:30 to 7 p.m. on the third Friday of each month in Hyde Park. (No sessions are planned for the summer.)

For 2024:

  • February 16
  • March 15
  • April 19
  • October 18
  • November 15

 

Gift Certificates

Would you or someone in your family or close friends enjoy learning some knife skills? Consider a gift certificate. What’s learned will be appreciated for years to come.