If you've never sliced something with a truly sharp knife, it's a revelation, turning an arduous task into a pleasure. We called upon the nation's expert knife makers, knife-store owners, and the ultimate knife evangelists—chefs—for their razor-sharp advice on caring for the most important tools in your kitchen. Here's what you need to start living on the edge.
Honing aligns the knife’s edge between sharpenings, straightening the “teeth” of the blade. It’s like flossing: an annoying preventive measure that you nonetheless should be doing regularly. How often do you need to hone? Pretty much after every heavy use. Plan to sharpen (or visit a professional) every few months. We took a lesson from legendary knife maker Bob Kramer to learn his technique:
Hold the honing rod tip down against a cutting board. Place the heel (back) of the blade edge against the honing rod at a 10 to 15 degree angle at the top of the rod.
Applying steady pressure (imagine you’re slicing through thick bacon) and maintaining a consistent angle, sweep the blade down the rod and toward you, ending with the tip of the knife just above the cutting board.
Make several passes on each side, reducing pressure as you go to keep the edge even on both sides.
You can buy the most expensive knife on the market, but if you don’t maintain it, you’re missing the point—literally. Here’s what you need:
The Mac 8 ½" White Ceramic Honing Rod ($25) is tough enough to work on any knife—unlike some steel honing rods, which may be too soft.
If you’re traveling with your knives or just prefer that they live in a drawer, protect them with wooden saya covers (from $13), available in many sizes.
An end-grain (as opposed to edge-grain) cutting board recovers more easily under knife pressure. We’re partial to the ones from Brooklyn Butcher Blocks.
When the rest of us are at happy hour, BA Test Kitchen manager Brad Leone is out forging his own knives. Here are his tips on keeping them in peak condition:
“Say no to the knife block. Store knives on a magnetic strip, laying them on spine first to avoid dulling the blades.”
“The sink. A messy drawer. The cutting board covered in crumbs. What do these all have in common? You shouldn’t leave your knife lying around there!”
“No, your knife is not dishwasher-safe. Hand-wash and wipe dry immediately after using, and put it right back in its safe spot to avoid rusting, dulling, and accidental nicking.”