It sounds like a paradox, doesn't it? We're taught from a young age to be careful around sharp objects, yet when it comes to kitchen knives, the sharpest blade in your block is often the safest one you can use. Here at Bloomington Edge Craft, we believe that understanding your tools is the first step towards using them effectively and safely. Let's cut through the confusion and explore why a keen edge is your best friend in the kitchen.
Getting your knives professionally sharpened restores that perfect, factory-like edge, but maintaining that edge at home is key to long-lasting performance and safety. The most crucial habit to adopt is regular honing. It’s important to understand that honing isn't sharpening; it doesn't remove metal. Instead, it realigns the microscopic "teeth" along your knife's edge that bend and get knocked out of alignment with normal use. Using a honing steel or ceramic rod just a few times before each major cooking session, or at least once a week, makes a huge difference. Simply hold the steel vertically and draw the knife down and across it at a consistent 15-20 degree angle, alternating sides. Alongside honing, always use your knives on appropriate cutting surfaces. Wood (especially end-grain) and high-quality plastic boards are kind to your blades. Avoid cutting on glass, ceramic, stone, metal, or even hard plates, as these surfaces will rapidly dull or even chip your finely honed edge.
