How to Sharpen a Knife
Keeping your chef's knife sharp will make your job in the kitchen easier — and safer, too. That's because when you're using a dull knife you have to apply more pressure than you would with a sharper blade, which makes the knife more likely to slip.Sharpening a kitchen knife involves two separate but related tasks: Generally I'll break out the whetstone about once a month or so. But the honing steel is a different story. If I'm doing a lot of slicing, I might give my knife a couple of strokes on the steel every few minutes — especially if I'm working with items like ripe tomatoes or plums.
