My knives are by far my most used and loved kitchen tools. They weren’t cheap by any means, but when you are a serious cook, you need serious equipment…serious equipment that I had neglected completely for two years. The blades were nicked, chipped, and impossibly dull. Cutting onions was sheer torture. So I finally gave in and took my knives to be professionally hand sharpened — and to be shamed by the proprietor:
“What kind of honing rod are you using on this?”
“Um…nothing. Sorry about all the nicks.”
When I got them back I was delighted with the results: knives sharper then when I brought them home from the store — we’re talking straight razor sharp — that diced up an onion as if it were nothing at all, and with nary a tear in sight! The knife sharpener advised me to get a ceramic honing rod (which is thankfully much cheaper than metal rods) for knife upkeep in between professional sharpening. I’ll never let them go dull again! This all leads to the question: How sharp do you keep your knives? — Megan B.
Photo by Flickr member Coultl