How JustAnswer Works:
  • Ask an Expert
    Experts are full of valuable knowledge and are ready to help with any question. Credentials confirmed by a Fortune 500 verification firm.
  • Get a Professional Answer
    Via email, text message, or notification as you wait on our site.
    Ask follow up questions if you need to.
  • 100% Satisfaction Guarantee
    Rate the answer you receive.
Ask A. Schuyler Your Own Question
A. Schuyler
A. Schuyler, Research Analyst
Category: General
Satisfied Customers: 16284
Experience:  30 years in research
Type Your Question Here...
A. Schuyler is online now
A new question is answered every 9 seconds

What is the best way to keep kitchen knives sharp

Resolved Question:

What is the best way to keep kitchen knives sharp?
Submitted: 6 years ago.
Category: General
Expert:  A. Schuyler replied 6 years ago.



Welcome to Just Answer and thanks for your question. First, it is best to start out with good quality knives. Cheap metal will not hold an edge. After sharpening thoroughly, store your knives in a holder in a drawer, or in a knife block between uses so the blade doesn't hit against anything else and dull it. Of course, I'm sure you wash a knife immediately after use, dry it completely and return it to its storage place. You should also straighten/gently realign the edge with a steel every week or so to maintain it between full sharpenings. Your cutting board also matters. While you can't damage marble or granite, a plain wooden (maple, bamboo) doesn't dull a knife as badly as harder materials.



Customer: replied 6 years ago.

Could you explain what you mean by "straighten/gently realign the edge with a steel?"

Expert:  A. Schuyler replied 6 years ago.

You've probably seen chefs on TV and father at Thanksgiving dinner using a honing/sharpening steel. There is a little video in the link below. You just gently draw the blade down the steel a couple of times on each side. While holding the steel in the air and flapping your arms like a chicken perhaps may make someone think they look more "professional," the best method is to put the pointed end of the steel on your cutting board, holding the steel perpendicular to the board and draw the knife blade gently down each side. You can control the angle that way so that each side gets the same amount of aligning. You won't look like Wolfgang Puck, but you won't ruin your knife either.


A. Schuyler and 27 other General Specialists are ready to help you

Related General Questions