Kitchen Knives: Types, Sharpening, and Care

A good knife is the most important investment in the kitchen. You don't need to spend a fortune, but choose wisely. A sharp knife is safer than a dull one, as it requires less force and doesn't slip. Forget the 20-piece blocks; you really only need three faithful companions.

The honing steel (that steel rod) does NOT sharpen; it *hones* the edge. It straightens the blade that has bent microscopically with use. Use it before every cooking session.
To sharpen (create a new edge), you need a whetstone or take it to a professional once a year. Cheap 'pull-through' sharpeners destroy the blade in the long run.

• Dishwasher: ENEMY NO. 1. The heat, salt, and movement dull the blade and crack the handle.
• Hard Surfaces: Cutting on marble, glass, or steel kills the edge instantly. Always use wood or plastic.
• Storing them loose: In the drawer, they hit each other. Use a block, a magnetic strip, or sheaths.