Keep kitchen knives always sharp?

By honing them with a butcher’s steel (also called honing steel, sharpening steel, sharpening stick, sharpening rod, or chef’s steel) before and after using them. Before using a knife, spend a few seconds honing it with about 30 strokes. Then when you’re through using the knife and before putting it away, hone it again also with about 30 strokes.  Do this to all the knives you frequently use.  You’ll be using a sharp knife every time!Honing knife with a butcher's steel.


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