Sharpening or honing?
There are actually two processes involved in knife maintenance – sharpening and honing. What’s commonly referred to as sharpening is actually honing. Any blade becomes dull – which essentially means its fine edge has become bent through use – and needs to be honed regularly. Honing lines the edge of the knife back up, reestablishing the full effect of its razor’s edge. You can do this yourself at home with a
. Optimally after every 30-40 cuts or even after every use, like the pros do it.
Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. This can be done using common
or an electric sharpener. And you don’t need to do it as frequently as honing — just a few times a year, depending on how much use the knife gets. But don’t forget to always use the honing steel after sharpening!
A stamped knife is made of steel with a slightly lower level of hardness, making it easier to hone yourself. The harder steel of a forged knife means you don’t have to sharpen it as often, but you’ll need a diamond honing steel – which means honing steel’s level of hardness is significantly higher than that of the blade itself, so that it can hone the blade perfectly.
It’s also good to know that a big knife is not more dangerous than a small one. It’s a dull knife that is more dangerous than a sharp one. Because you have to press harder, so you can’t be as precise, and your hand might easily slip.