Thread: How to keep knives sharp

If they are very dull, nicked or blunted, I would recommend a professional sharpening to start with. Once they have a good edge, it is a simple matter to touch them up with a sharpening steel when you need to. If you are doing it yourself, a combination whetstone is good. To start with, coarse side first, keep an angle of 15 to 20 degrees for a razor edge, 20 to 25 degrees for a chopping edge, then finish with fine side. Move the blade across the stone as if you were shaving a thin piece off, starting at the heel and finishing at the point, always moving the knife away from you. Make sure that you treat both sides of the blade the same.

Originally Posted by jackie99

My chefs knives are always blunt, I'm not very good at keeping them sharp. Can anyone tell me an easy way to keep them sharp and working their best?

I got one of these from Amazon and it worked really well for me - my mum ended up getting herself one aswell because she was so surprised at how good it was.

AnySharp | World's Best Knife Sharpener

You could always go for an inexpensive solution and get a handheld knife sharpener such as those made by ChefMaster sold at retail stores. They have reversible carbide blades that extend the life of the sharpener, they keep all of my knives razor sharp and they are dishwasher safe to boot.

Hopefully this was helpful, happy cooking!

Don't use knife in opening cans and don't slice anything without knife board.
Videokonferenz Service

I agree with cess don't use knife in opening your cans and always use knife board.. Well, you can buy a knife sharpening.. We have one and it really works, if you know how to use it you can have a better knives.

As you know most cuts from knives are because the blade is dull. If you Google Knife sharpeners there are good discussions of different type of sharpeners that are very economical and easy to use.

Also, try a Chefs' Choice knife sharpener. They're very good!! I have one.

When I was in college I used to sell Cutco knives. These are probably the highest quality knives out there and they hold an edge extremely well. You can also send them back to factory to have them re-edged for free (for as long as you own them). I only mention that fact because you can even pick up an old set at a garage sale or thrift store, send them back to the factory, and end up with brand new knives.

With two sets in rotation you can always have factory sharp knives. (Send one set in while using the other set.) This is how I keep my knives sharp.

Also, never wash knives in the dishwasher.

The most important thing is that always dry your knife using soft cloth after washing and then place it in knife rack, this increases the life of knife and you don't need to use sharpener every time. Besides this use of good quality knife sharpener result in fine, smooth and sharp knife edges.

Some of mine need sharpeing again.

Also, if you do like to wash your knives in the dishwasher, make sure not to put them in the silverware holder with other metal utensils. Instead, lay them on the top rack. Rubbing against other utensils can seriously wear down your edges.

Putting them in the silverware basket also sets yourself up for a nasty cut!

Something about the extremely hot water in the dishwasher that could make them dull.

I WAS putting them in the top rack, BTW.

Were they clumped together on the top dishwasher rack? Usually it is the movement of the knives against each other that leads to dulling. Another possibility is placing them blade down on the top rack. This could lead to the edge rubbing a little on the rack itself. So you can place them edge up. It is hard to believe that just hot water could dull your knives?

Of course, hand washing is hands down the best approach..

Clean your knives with a damp cloth and then with a dry cloth and don't wash them in running water that often. Also keep them in wooden stand when not in use.

regards
cookfoodrecipes.com

I agree with cookfoodrecipe, warm water wasn't a good idea for blades. The best thing you can do is to prevent this stuff. So that you're knife will be maintain sharp and long lasting..