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.
Proper cleaning and storage are just as vital as honing. Never, ever put your good knives in the dishwasher. The harsh detergents, high heat, and potential for banging against other items can damage both the blade and the handle. Instead, hand wash your knives gently with warm, soapy water immediately after use, especially after cutting acidic foods like tomatoes or citrus. Dry them thoroughly right away with a soft cloth to prevent water spots and potential corrosion. When it comes to storage, avoid tossing them unprotected into a drawer where they can knock against other utensils, nicking the blades. A wooden knife block, a wall-mounted magnetic strip, or individual blade guards (sheaths) are the best options. These methods protect the edge from impacts, keeping your knives sharper for longer and ready for their next professional service at Bloomington Edge Craft.
