A dull blade is a dangerous blade. A simple weekly habit keeps yours doing the work.
Almost every kitchen accident I have seen started with a dull knife. A blunt edge slips on a tomato skin or rolls off a carrot, and the next thing it touches is your finger. Sharp knives, oddly enough, are forgiving. They sit where you put them, cut where you direct them, and need very little force. A two-minute weekly habit will keep yours that way.
Honing is not sharpening, and learning the difference is the first step. Honing realigns the very edge of the blade, which has rolled microscopically off-center from use. Use a ceramic or steel rod once a week and pull the blade across the rod at a 15-degree angle in light, alternating strokes. It takes a minute and your knife is back in shape.
Sharpening removes metal to create a new edge, and you only need to do it twice a year unless you cook obsessively. A two-stage pull-through sharpener is fine for most home cooks; a whetstone is best if you want to learn. Either way, the knife you have is probably better than you think -- it just needs a real edge.
Priya Shahani writes for Simply Gourmet. Reach our editors at info@simplygourmetlakeplacid.com.
