A freshly sharpened knife isn’t just a pleasure to use—it’s also safer. The less force you need to use to cut something, the less likely you’ll slip and injure yourself. Unless you’re a dedicated cook or chef, though, a knife-sharpening schedule probably isn’t on your to-do list next to “pick up the kids from school” and “pay the electricity bill.” It’s not as pressing as taking out the trash, maybe, but having your knives regularly sharpened will make your cooking process easier. When you take your knives to a professional for blade sharpening in San Diego, CA, you won’t even have to do it yourself. So how often should you be sharpening your knives?
The more you use it, the more often you sharpen it
You might be thinking “no kidding” after reading the section title, but it’s true: the minute you use your knife is the minute it starts to dull. If you’re only pulling out that fancy filleting knife from your wedding set once or twice per year, it’s going to stay sharp a lot longer than your everyday workhorses. Unless they take a particularly bad beating, you can probably get away with a quick sharpening and honing every year or two.
We recommend you sharpen your usual chef’s, paring and other frequently used knives at least once per month. If you’re willing to learn and put in the effort, basic sharpening can be done at home using electric or handheld sharpeners, whetstones or wheels. If that sounds too intimidating or you just don’t have the time, try a professional. Taking your knives to the experts at Larson Sharpening, Inc. guarantees a skilled blade sharpening backed by nearly 40 years of experience.
Keep your blade sharp by avoiding these “don’ts”
Maintaining a sharp blade doesn’t stop at regular sharpening—to keep it in top shape for as long as possible, we suggest that you avoid the following:
- Use a dishwasher: The detergent in your dishwasher can dull your blade over time. Handwash your knives and towel dry them before putting them away. Speaking of which, you should never…
- Toss it in a drawer or sink: Treat your knives like the fine equipment they are: use a magnetic strip or a knife block. Haphazardly throwing your knives in drawers with other flatware, or leaving them in the sink with other dishes, can quickly chip, rust and dull the blades.
- Cut on hard surfaces: Always use a cutting board, and preferably a wooden one. Metal, glass and stone countertops aren’t conducive to keeping your knife blades sharp for long.
For expert blade sharpening in San Diego, CA, contact the team at Larson Sharpening, Inc. We are the area’s go-to source for all blade sharpening and repair services. With nearly 40 years in business, we have the knowledge and skill to deliver exceptional service and keep your tools in top condition. Reach out to us today for on-site, mail order or pickup and drop-off services. We look forward to assisting you soon!
Categorised in: Knife Sharpening