KNIFE SHARPENING FACTS

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A dull knife can be harder to control. Because it takes more pressure to make a cut, a dull blade is more likely to slip or wander.

Honing and sharpening are not the same thing. Honing helps straighten and maintain an existing edge. Sharpening removes a small amount of material to create a new edge.

More sharpening isn’t always better. Every sharpening removes some steel. A good sharpening removes only what is necessary to restore the edge.

Your cutting board affects how long your edge lasts. Wood and many plastic cutting boards are easier on knife edges than hard surfaces such as glass, stone, or metal.

Dishwashers are rough on good knives. Heat, moisture, detergent, and contact with other utensils can damage knives and dull their edges. Hand washing and drying is the better choice.

How you store a knife matters. Letting an exposed edge rub against other utensils can dull or damage it. A knife block, sheath, or other edge-protecting storage helps protect the blade.

A sharp knife should do more of the work for you. When the edge is in good condition, cutting requires less force and gives you better control.

Not every knife needs the same edge. Blade design, steel, intended use, and condition all affect how a knife should be sharpened.