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All straight edged kitchen knives need to be maintained in order to keep them razor sharp. Even the sharpest knife will quickly dull as soon as it touches other metal or glass. For this reason, you must always use a chopping board. These are cleaner that a worktop surface and they will also help to minimize the chances of an accident if the knife slips.

If you do end up with a dulled knife blade then you will need to have it sharpened. A sharpening steel will help to keep blades in top working condition although you will need to sharpen the blade manually and it can take a little bit of getting used to. If you are not comfortable however, you can always take it to a professional knife sharpener and have the them sharpened for you. If you look after your knives, such as not putting them in the dishwasher, and storing them in a knife block, you can usually do this just 2 or 3 times per year.

If you have a sharpening steel at home, you may find that there comes a time where it no longer does a good job. This does not mean however that the knife is on its last legs, it just means that it needs a new edge. Once again, a professional knife sharpener can put a new edge on it for you.

You should also try to aboid using most electric knife sharpeners as they can often do more harm than good. If you aren’t carful you may find that they remove too much metal and in some cases can harm the temper of the blade. Even worse that this, some of them also change the factory-applied angle on the edge and you do not want this to happen on a quality kitchen knife as it could be rendered useless.

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Filed under: Kitchen Knives