Q. How often should I sharpen my knives?
Think of your knives as pencils: The more you use them, the more you need to sharpen them. Many Chefs sharpen their knives daily, but home cooks should sharpen about once every couple weeks. (for heavy use) or once every few months (for lighter use). Invest in a ceramic sharpener or go to your local sharpener that provides knife sharpening services. Between sharpening occasionally hone your knife with a steel or ceramic rod (many sets come with them) Honing will keep the tiny teeth of the blade aligned. Here’s how to do it:
Hold the handle of the steel with the tip resting on a cutting board. Position the heel of your knife ( the part of the blade closest to the handle) against the steel at a 15 to 20- degree angle. ( in this illustration the steel is a ceramic steel).
Pull the entire length of the knife’s blade along the steel, drawing the knife toward you and down the steel at the same time. Keep the angle at 15 to 20 degrees.
Repeat on the other side of the blade. Don’t swipe more than ten times per side; you could misalign the blade.