Keep your knife sharp to work smart in the kitchen! We constantly bang our knives on cutting boards made of all kinds of material, wood, plastic, granite. That constant banging dulls even the sharpest blade and the hardest metal over time.
A simple and inexpensive manual knife sharpener keeps your blade honed to a fine sharp edge when used regularly. A few swipes across a steel smooths the edge after sharpening and in between knife tasks.
Once a year I send my knives out for professional sharpening. Those first few weeks, we have to be very careful handling them – they are honed to a very fine edge and little nicks on hands are a common occurrence!
Use a 45 degree angle and run your knife from the top to the bottom of a knife steel sharpener to smooth the edge of a just sharpened knife or between knife tasks.
A sharp knife is a safe knife. A dull knife requires more pressure to cut through food and that pressure is likely to cause a slip of the knife and make a nick or a cut in your hand.
Watch our Sharp Knife video here.