Food processor. Mandoline. Mini chopper. Julienne peeler. Zester. Pizza wheel. Many kitchen countertops and drawers are studded with various little specialty items to make work in the kitchen easier and quicker. But strip those counters clean and whittle down the list of essentials to just a few basics, and one thing can replace a handful of other gadgets and tools: a sharp knife. Few things give me as much joy working in the kitchen as a properly sharpened knife. And few things have caused me as much frustration (and painful injuries) as a dull knife.
So tell us:
How do you keep your knives sharp?
Do you have any knife sharpening suggestions? Things to avoid? Knife storage tips? Or even favorite knives that have served you well throughout the years?
I have a small manual knife sharpener with multiple options for sharpening angles: one for Asian knives and one for European-style knives. It also has a honer, and so far that’s been working well for me.
Now let’s hear from you! Tell us about keeping knives sharp and working the way they were meant to work. We need to do all we can to save our fingers, man!