Comments on: Keeping Knives Sharp

By: Kristin

Kristin — Fri, 06 Jun 2014 17:37:09 +0000

You should find a good sharpener, someone who knows their stuff and have you blades sharpened twice a year. And store them properly. Like out away the heavy winter knives during summer after they’ve been sharpened. And use the lighter Asian knives for the summer. And swap again in the winter.

By: Janice

Janice — Sun, 18 May 2014 03:21:55 +0000

I have a knife sharpener in my knife block…although I never use it..maybe I should!

By: KrissyC EsMommy

KrissyC EsMommy — Sat, 17 May 2014 23:06:40 +0000

I use a honing blade to keep my knives in line, and have them professionally sharpened once every two years or so. I don’t dip them in water, just wash the blades and wipe off the handles and dry them immediately. Helps the wood on the handles not get all brittle and warped. I also store them in the wood block they came in. I avoid the drawer because they bang up with other things and it dulls and chips the blade that way. I’ve actually had the same set of knives for the last 13 years and they are still sharp, and still in excellent condition. I don’t recall the brand name, but I love them.

By: peej2

peej2 — Sat, 17 May 2014 21:57:46 +0000

I have an electric knife sharpener. 7 strokes in each of the 4 slots and they are good to go. I would love to invest in a good set of knives, but until my sons stop being dumb…not happening.
I got a nice Cutco knife for myself and the first day one son cut through an aluminum can like the demonstrator had done, and the other one flipped the child lock off a lighter and broke the tip off. So much for that, although I just need to send it with $5 and they’ll sharpen it for me.

By: Lauralee

Lauralee — Sat, 17 May 2014 20:20:23 +0000

Never put them in the dishwasher. My son is a professional chef and takes care of them when he comes to visit.

By: shari

shari — Fri, 16 May 2014 16:13:28 +0000

I have a steel that came with my set of Wusthof knives that is working well for me. I give my knives a few swipes with the steel after each use so they never get dull. However, the steel worked really well on a dull Henkels santoku knife also. Actually I was surprised at how well it worked on the dull knife. It hadn’t been that sharp for ages.

By: Nancy Peterman

Nancy Peterman — Fri, 16 May 2014 15:45:23 +0000

No dishwasher. When you need to scrape something off the cutting board, use the back edge, not the cutting edge (both of these are regularly stated in the earlier comments). My husband will sharpen them for me, but the BEST sharpening my knives ever got was from a friend who had been a butcher. They were wonderful! BTW, I almost got thrown out of my sisters house because every time I visited I would ask when she was going to get her knives sharpened! Finally her son started selling Cutco and got a new set of sharp knives! Gotta say that send knives in to Cutco to be sharpened sounds terribly inconvenient.

By: Terri @ that's some good cookin'

Terri @ that's some good cookin' — Fri, 16 May 2014 08:22:46 +0000

I have my knives professionally sharpened at least once a year. I also use a honing steel to hone the knives prior to each use. My cutting boards are knife friendly, made either of wood or a good quality plastic. The knives are washed by hand, wiped dry and stored individually either in a wood block or on a wall mounted magnetized strip. (yes, yes, I’m a knife Nazi)

FYI: When my daughter was in culinary school she taught me the difference between sharpening and honing. Sharpening removes material from the knife blade to form a super sharp edge. Honing, on the other hand, is simply “straightening” that sharp edge–with use, a knife’s fine edge gets out of alignment. Honing does not remove material from the blade, it realigns the edge.

By: jp

jp — Fri, 16 May 2014 06:58:56 +0000

Gosh, ya’ll are making me feel bad – hate to think how long it’s been since we’ve sharpened knives. If my Boy Scout was home, I’d have him take care of it!

By: Martha

Martha — Thu, 15 May 2014 21:39:23 +0000

I use a sharpening steel to keep my knives sharp and ready for slicing and dicing.