Regular maintenance tasks to keep your knife sets running efficiently.
Use a honing steel before each use to realign the blade edge. Hold the steel vertically and draw the knife down at a 15-20 degree angle, alternating sides. Honing does not remove metal — it straightens the microscopic edge that folds during cutting.
Hand wash and dry immediately after each use — never soak. Hone before each use. Store on a magnetic strip or in a block, not loose in a drawer. Sharpen with a whetstone once or twice per year.
Have knives professionally sharpened or use a whetstone (1000/3000 grit) to restore the edge. A sharp knife is safer than a dull one — dull knives require more force and slip more easily. Hand wash and dry immediately after sharpening.