My mission is simple: Teach every living thing how to keep their kitchen knives sharp. Sharp is fast. Sharp is fun. Sharp is the key to kitchen happiness. Find a professional knife sharpener, view a video on how to hone, or read a highly opinionated blog post on the latest kitchen gadget—it’s all here!
You’ve probably heard about honing steels before—more simply known as steels. You might even have one stashed away. . . Read more →
1) Always use a wooden or plastic cutting board. Never ever chop on glass, steel, ceramic, granite, or anything hard and unyielding. (Check out these John Boos maple boards or this Oneida plastic one.)
2) Never use your knives to hack at turkey joints or saw through frozen cookie dough (or anything else frozen for that matter). They’re not chisels or cleavers, but highly-tuned instruments.
Kitchen knife no-no
3) Never soak them in the sink—or leave them in a puddle of tomato puree. They may be stainless steel, but their super-fine edges are suckers for corrosion.
4) Always wash separately in hot water. Hand-dry only—never leave in a pool of wet. (Fun dish towels anyone?)
5) Ban them from the dishwasher—no matter what the manufacturer’s warranty says.