The short answer
Hone it with a steel every few uses to straighten the edge, and actually sharpen it on a stone or with a pull-through two or three times a year.
- Honing is not sharpening. A steel straightens an edge that has rolled over. It removes almost no metal and should be done often, before or after use.
- Sharpening removes metal to create a new edge, and needs a whetstone, a pull-through sharpener or a professional.
- Hold the angle consistently. About 20 degrees for a European knife, around 15 for a Japanese one. Consistency matters more than the exact number.
- Test it on a sheet of paper, held up and sliced downward. A sharp knife cuts cleanly.
What will ruin it
A blunt knife is more dangerous than a sharp one, not less. It needs more force and it slips off the surface of food rather than biting into it, and that is how people cut themselves.
Why it works
A cutting edge is a very thin piece of metal, and thin metal bends. Most knives that feel blunt are not worn away, they simply have an edge folded over to one side, which is what a steel puts back.
Tipking is general household information, not professional advice. Test anything on a hidden patch first. Full disclaimer.
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