Sharp is Fragile — Protect Your Knife Edge!

There is always 'knife talk' at my knife sharpening booth. When customers pick up their just sharpened knives, or if someone is just walking past — sometimes a particular knife will be noticed that triggers a memory and a discussion, or the person is interested in the knife sharpening procedure and we chat.

World War II Fighting Knife on Display

Two most frequent questions are: 'How do you use the sharpening steel?' and 'How long will my knives stay sharp?' I wish the latter question was 'How do I ensure that these knives stay as sharp as possible as long as possible?'

I already blogged about the sharpening steel — so I want to talk about keeping knives sharp.

I like to say 'Sharp is Fragile.' Because knives are made of steel people think that they are rough and tough and can take banging around in the kitchen. This is true of the knife — but not the knife edge!

Sure you can put the knife in the sink, cut on glass or other hard surfaces, throw it into a drawer — stuff like that. And soon enough the knife will be as sharp as a spoon!

A knife is made of steel (usually) and steel is strong, but the edge of steel is very fine and is easily distorted.

The best way to use a knife is to cut on a proper cutting board, after using it wash or rinse, wipe dry and put it back in the block or holder. Simple as that! Do not put into the sink (the edge will hit other objects or the sink), do not put into the dishwasher (the water movement will jostle the items banging them into each other), do not put into a drawer (again, edge will get damaged).

Again — protect the edge! Only let the knife edge touch what you are cutting, the cutting board, water and the dishcloth when washing it, and the storage block.

The care instructions above are enough to keep the knife pretty darn sharp as long as possible. Also use the proper knife for the job. A small, thin blade is used for delicate work, a thick heavy knife for the tough jobs.