How Often Should I Sharpen My Kitchen Knives?
One of the most common questions I hear is, "How often should I sharpen my knives?" The honest answer is that it depends less on the calendar and more on how the knife is used and cared for. A knife that sees daily use in a busy kitchen will need attention more often than one that's only used a few times a week. The cutting surfaces you use, how you store your knives, and whether you maintain the edge between sharpenings all play a role.
One of the best things you can do to extend the life of a knife's edge is to hone it regularly. Contrary to popular belief, honing and sharpening are not the same thing. Honing helps realign the edge as it bends and rolls during normal use, allowing the knife to continue cutting efficiently. When done properly, regular honing can significantly extend the time between professional sharpenings. I'll be covering proper honing techniques in a future article and video.
For most home cooks, a quality knife that is stored properly, honed regularly, and used only on appropriate cutting surfaces can often go about twelve months between professional sharpenings. Wooden and quality plastic cutting boards are easy on knife edges, while glass, ceramic, stone, and other hard surfaces can dull a knife surprisingly quickly. Heavy users, serious home cooks, and professional chefs will benefit from more frequent sharpening to keep their knives performing at their best.
A knife doesn't need to be completely dull before it's sharpened. In fact, regular maintenance often requires removing less metal than waiting until the edge is badly worn. If your knife is crushing tomatoes instead of slicing them cleanly, struggling to cut onions, or simply requiring more effort than it used to, it's probably time for sharpening.
Have a knife that isn't performing the way it should? True Grit Sharpening Services provides professional knife sharpening, edge repair, tip repair, and bolster realignment for customers throughout South King County and the greater Seattle area.
