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Sharpening a knife shaves off a bit of metal to bring back the knife's sharp edge. If you're a frequent home cook and use your knives at least once a day, you should sharpen your knives 2 to 3 times a year. A sharp knife does not only do a better job of cutting and slicing food, it also lets you work faster and safer.

See below for my recommendations for knife care Do's and Don'ts to help your knives last longer and preform better.


NEVER: Put your knives into the dishwasher. The dishwasher will cause your knives to bang into each other resulting in dings and damage to your blades. The blades can also become warped due to the heat in the drying process. The dish detergent damages the integrity of the steel.

ALWAYS: Hand wash  knives with warm soapy water and dry them immediately.

NEVER: Put your wet knives in the knife block without drying them first. The wet knives can develop rust and the water may also cause mold or mildew. 

ALWAYS:  Dry knives immediately after washing.

NEVER:  Use knives on glass, stone, granite or marble when cutting. Cutting on these materials will cause damage to the knife blade and also cause the knife to dull much quicker than normal.

ALWAYS:  Use knives on wood, plastic or bamboo cutting boards.

NEVER: Put knives in a drawer with other knives or utensils. Storing them this way can cause them to bump against the other items causing nicks and ding damage to the blade.

ALWAYS:  Store knives in a knife block or place each blade in a plastic sheath or use a magnetic holder. Knife blocks are difficult to clean and often harbor bacteria and mold. Knife blocks are my last choice.

NEVER: Use one knife for every job.   

ALWAYS: Use the right knife for the job.

NEVER: Use dull knives. You have a greater chance of injury trying to use a dull knife, rather than a sharp one. When using a dull knife, you have to use more pressure causing a greater chance of the knife slipping and causing injury.

ALWAYS: Use sharp knives.

Knife Care FAQs
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