Knife handling is both a science and an art. Chefs are very particular about their knives because they know that the way knives are used and cared for every day makes a great deal of difference in their utility and longevity.
SharpeningDO: Use a sharpening steel to get blunt blades back into shape. A sharpening steel has a stainless steel core and is coated with ceramic or diamond dust. The grain actually grinds away material from the blade to sharpen it, reports
Wüsthof, German knife manufacturer. After sharpening, use a honing steel regularly to keep the edge sharp.
DON'T: Don't use another knife to sharpen your knife. It just doesn't work.
Cutting surfaceDO: Use a wooden or acrylic cutting board. For the average stainless steel kitchen knife,
CuttingBoard.com recommends a hardwood cutting board -- "knife aficionados" may want to consider a softwood surface.
DON'T: Don't cut on super-hard surfaces, such as metal, glass or stone. These will quickly dull even the sharpest knife.
GrippingDO: Grip your knife high on the hilt; put your thumb and index finger on either side of the blade for stability and guidance.
DON'T: Don't grip the knife too low on the hilt. The lower your hand is on the hilt, the less control you have over the blade.
Cutting techniqueDO: Create a "bear claw" with your fingers, exposing only your knuckles to the knife's blade. Cut a flat surface onto your vegetable to create a stable "bottom." This is accomplished with either your kitchen knife or a vegetable peeler.
DON'T: Don't extend your fingertips toward the knife's blade, and don't allow round veggies to roll around; either one is just asking for trouble!
CleaningDO: Wash your kitchen knives by hand and dry them immediately. This will eliminate any possibility of corrosion from food or water being left on the cutting surface for too long.
DON'T: Don't put your knives in the dishwasher, advises
Wüsthof. Even knives that are technically "dishwasher safe" can cause damage to the dishwasher or be damaged themselves in various ways.
Fortunately, proper care and regular honing of kitchen knives isn't difficult or time-consuming to do, and the payoff is well worth it -- your knives will stay sharp and useful for many years!
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