Caring for and sharpening kitchen knives

In short: A sharp knife is safer than a blunt one because it needs less pressure and does not slip. Hone regularly and occasionally sharpen on a whetstone.

In more detail: When cutting the thin edge is bent microscopically. Honing straightens it, sharpening removes material and reshapes it.

In detail

• Honing steel: Hone at a steady angle (about 15–20°) to keep the edge between sharpenings.
• Whetstone: Grits of 1000 for sharpening, 3000–6000 for fine finishing. Soak the stone first.
• Not in the dishwasher: Heat, detergent and knocking ruin blade and handle.
• Chopping board: Wood or soft plastic spare the edge. Glass and stone are taboo.
• Working safely: Claw grip with the guiding hand, never try to catch a falling knife, clean and dry straight after use (verbrennung-und-feuer).