Keep knives on the cutting edge

Knives get their cutting bite thanks to rows of microscopic metal “teeth” running down the edge of blade. That’s why, when talking about keeping knives sharp, a dental analogy seems so natural to Norman Weinstein, author of “Mastering Knife Skills” (Stewart, Tabori & Chang, 2008).

“A dull knife is like going to the dentist and having no teeth,” said the Brooklyn-based chef, a knife skills instructor at Manhattan’s Institute of Culinary Education.

Restoring a knife takes two steps: sharpening and honing.

Sharpening once every nine to 12 months is like going to the dentist for your annual checkup. The old, dull bevel – the slanted edge – is ground off, and a new edge is established.

Honing means running the edge of the knife along a rodlike device called a sharpening steel. This act, which takes 15 seconds at most, is a preventive measure akin to regular brushing. The microscopic teeth along the knife’s edge will get out of whack during the normal process of cutting, slicing and chopping. Using a steel straightens and puts the teeth back into alignment to keep the blade keen. Use the steel regularly, consistently, and the knife will need sharpening less often.

Anyone can hone a knife at home if they have a steel and respect the angle of the beveled blade while doing the stroking. Look for Weinstein’s how-to videos on YouTube.

Weinstein said a pro should be tapped for the yearly sharpening. Trouble is, he said, the true artists with the knife are fading from the scene.

How do you find a good sharpener? Check with a quality knife store – the best will have just one person in charge of sharpening. Or contact the manufacturer, which may be willing to sharpen the knife for a fee and mail it back to you.