Keeping Your Knife Edge Sharp

When in doubt, bring your knife in to your local professional. They should be able to fix any minor damage and get your knife back to you good as new.

Best practices to maintain your knife’s edge:

A sharp knife is essential for precision, safety, and efficiency in the kitchen. Dull knives require more force to cut, increasing the risk of slipping and accidents. By following these best practices, you can maintain your knife’s edge and prolong its lifespan.

1. Use the Right Cutting Surface

Always use a cutting board made of wood, hi-soft boards or soft plastic. Hard surfaces like bamboo, glass, ceramic, or stone can quickly dull your blade. End-grain wooden boards are particularly gentle on knives and help preserve sharpness.

2. Hone Your Knife Regularly

Honing realigns the edge of your knife, keeping it sharp between sharpenings. Use a honing rod (steel or ceramic) before or after each use by gently running the blade along the rod at a 15–20° angle on each side. This prevents micro-rolls in the edge and maintains performance. Make sure to use either a very fine grit whetstone (3000+ grit), leather strop, or a ceramic honing rod. Make sure to avoid conventional steel honing rods. These will damage your knives edge and cause micro-fractures and chipping.

3. Sharpen When Necessary

Even with regular honing, knives will eventually need sharpening. For best results:

• Use a whetstone with a grit progression suited to your knife’s steel.

• Maintain the correct angle while sharpening (typically 10–15° for Japanese knives and 15–20° for Western knives).

• Avoid pull-through sharpeners, as they remove excessive material and can damage the edge over time.

4. Clean and Dry Immediately After Use

Wash your knife by hand with mild soap and warm water. Avoid dishwashers, as the high heat and detergent can degrade the blade and handle. Dry your knife immediately to prevent rust, especially for high-carbon steel knives.

Never put your knife in the dishwasher! The heat can weaken the steel’s tempering and damage the wooden handle.

5. Store Properly

Improper storage can dull or damage your knife. Follow these storage tips:

• Use a knife block, magnetic strip, or blade guards to protect the edge.

• Avoid tossing knives into a drawer where they can bump against other utensils.

6. Cut with Proper Technique

Avoid twisting or prying with the blade, as lateral pressure can cause chipping or bending. Use a controlled slicing or rocking motion rather than forceful chopping.

• Don’t scrape food off the cutting board with the knife’s cutting edge. Instead, flip the knife upside down and use the back/spine of the knife or a board scraper.

• Avoid crushing garlic with the flat edge/side of your knife, this will cause the knife to bend or warp. Use the bottom of the handle or a board scraper.

7. Avoid Cutting Hard or Frozen Foods

Hard ingredients like bones, frozen foods, or very dense vegetables (e.g., squash) can cause chips or edge damage. Use a specialized knife, such as a cleaver, for heavy-duty tasks.

8. Keep Your Knife Away from Acids and Corrosives

Acidic foods like lemons, tomatoes, and onions can accelerate corrosion, especially on carbon steel knives. Rinse the blade promptly after cutting acidic ingredients to prevent oxidation.

By incorporating these habits into your routine, you’ll extend the life of your knife and enjoy consistently sharp performance in the kitchen. Proper care not only enhances the cutting experience but also preserves the craftsmanship of a well-made blade.