How to maintain a chef knife

  When you buy a chef knife, especially a high end brand, you might invest quite a bit of money and think that you are going to use it for a long period of time. This can be possible only if the chef knife is maintained carefully.

But, how much do you think you know about maintaining a knife?

First, you should understand the differences between “sharpening” and “honing” a knife.

  Sharpening means grinding the blade edge and removing metal to form a new edge. In contrast, honing means maintaining the sharpness of a blade and straightening the deformed edge. So, one of the important tips here is to not sharpen your chef knife too often. It will damage the blade rather than sharpening it. Unlike sharpening, you can hone a chef knife just before every use. But, honing is not capable of sharpening a dull blade.

  You can send your chef knife to professional knife sharpening service a couple of times a year to make your knife sharp. You can then maintain the sharpness of your blade by using a honing steel at home. However, if you want to sharpen your chef knife at home, you can do it by using a whetstone or a sharpening steel. Just remember that you should understand how to use your whetstone first before sharpening your knife. Otherwise, you might do damage to your blade. 

Check out these honing steel and whetstone:

DMT DS2E 12-Inch Diamond Steel Sharpening Rod, Extra Fine Grit  

Shun 300/1000 Combination Whetstone

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