Things You'll Need:
- cutting board
- wash cloth
- protective case
- whetstone or grind wheel
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Step 1
Always cut on a cutting board. Wash knives in hot soapy water immediately after using them; rinse and wipe dry or allow to air dry. Do not let them soak in the water and do not wash them in the dishwasher. Store knives in a knife block or protective case
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Step 2
You should sharpen knives using a professional grind wheel or a whetstone, or just let the professionals do it. Once they're sharp enough you can occasionally realign the edge and remove nicks with a sharpening steel(a ridged rod made of diamond-coated steel or ceramic.
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Step 3
Rest the sharpening steel vertically with its tip pressed against a stable cutting surface, such as a cutting board. Place a knife blade against the steel near the handle at a 10-degree angle to the steel. In one smooth, slow motion, gently draw the blade down the full length of the steel, pulling it toward you as the blade moves down the steel.
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Step 4
When you finish the stroke, the tip the blade-still at an angle-should be near the tip of the steel. Repeat with the other side of the blade.
