Things You'll Need:
- All of your kitchen knives
- sharpening stone and oil
- honing kit
- lemon oil or high-quality furniture polish
- hot soapy water
- dry towel
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Step 1
Identify the kitchen knives in your collection that are ceramic. Ceramic knives are loved for their light weight. These knives do not leave a metal taste in food and do not rust, but they are subject to chipping and breaking. Ceramic knives are valued for how long they remain sharp, so they rarely need sharpening. If they do need to be sharpened, they will need to either be returned to the manufacturer, or sent to a qualified knife sharpening company that has the specialized equipment needed for the job.Inspect each knife carefully for chips, breaks, and dullness. Dispose of those knives that are unusable. Set aside those that are dull, to be shipped in later to the appropriate source for sharpening. Return the remaining ceramic knives to their storage place.Hand washing is recommended for these knives.
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Step 2
Pull out the kitchen knives in your collection that are made from carbon steel. Knives made from carbon steel are higher maintenance than most kitchen knives. These knives must be dried and lubricated after each washing. These knives are among the easiest to sharpen. A slight patina over time is normal, and part of the rust-prevention quality this material offers.Inspect each knife, and sharpen those that are becoming dull. Wash, dry, and lubricate each knife that is in good condition. Return the sharpened and cleaned knives to their storage place. Dispose of the broken or otherwise unusable knives.
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Step 3
Inspect the remaining knives. Dispose of those that are unusable. Lubricate and sharpen those that are in good condition. Return these knives to their storage place.
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Step 4
Each time you use your knives, be sure to clean and dry them properly. Lubricate and sharpen them as needed. Inspect each knife for dullness, chips, and other damage every time you clean it.










