How to Keep Your Knives Sharp
It is said that a blunt knife is more dangerous to use than a sharp one. This is because if you struggle with a dull blade, you are more likely to slip – and no one needs it.
To prevent knives from losing their sharpness, never wash them in the dishwasher. Wash them by hand and dry immediately. Store them in a knife block or special drawer and cover the blades with guards.
Once you notice that your blades are not cutting like they used to, you have several sharpening options. (Note that honing and sharpening are different: honing is simply straightening the sharp edge of the blade and should be done regularly. Sharpening involves grinding the metal, and for that you need to send the knives to the metal shop every few years.)
If you have a double-sided whetstone, soak it in water first, then place the rough side up on a damp paper towel for stability. Hold the knife at a 15 degree angle with the heel of the knife on the back of the stone and slide in a broad motion until the tip of the knife reaches the other end of the stone. Repeat 4-5 times, then change sides of the knife, turn the stone over and repeat the process.
You can also use honing steel by holding it perpendicular to the rack with the heel of the blade on top of the steel. Slide the blade down until the tip of the knife reaches the bottom of the steel. Repeat 4-5 times, then switch sides.
If you don’t have these tools, you can use the roughened ceramic edge on the bottom of your coffee mug. Slide the knife blade from the heel to the tip along the edge several times, then switch sides.