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Given that the question is "how often", I want to actually answer that question, even though some of the answers above supply more complete advice. Stainless steel knives normally want honing with a steel every 2-4 uses. This will keep them sharp. Carbon steel knives should be honed after each use. If you have been honing, you should need to sharpen ...


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Every 6-12 months is a usually quoted figure for mean-time-between professional sharpenings, this varies greatly depending on usage, and as others have pointed-out, what your cutting-board is made of. (Glass or stone is a No-No.) It sounds like you're a little ahead of the curve, but I wouldn't worry about too much. To find a knife-shop, I'd recommend ...


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For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years. -Honing realigns the existing edge. Just a few strops on each side of the sharpening steel. It doesn't take much. -Sharpening ...


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If you lightly (and safely) draw your thumb from the side of the blade down towards and over the side of the knife edge, do you feel a burr? (Do this on each side, at the tip, edge and heel - do NOT drag your finger towards or parallel to the edge, drag down the side, across and away). The "burr" is caused by the very fine edge of the blade bending. If ...


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Ahhhh!!!, I answered once in more detail and it deleted because inwasnt signed in!! The wells (not scallops- that makes me think bread knife). Are supposed to capture fluid and make for smoother slicing. Though, a Santoku should have a different angle of sharpened edge than a "western" edge. So you may lose slicing ability in your inability to properly ...



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