No chopping on glass surfaces PLEASE
You'll want to bring your knives into the sharpener, depending on how often you cook with them. But in the meantime, use a honing rod to brush 'em up before each use—at the minimum,, giving each side a few passes. Be sure to wipe down the blade before using it to prepare food; if you don't, you'll transfer tiny shards of metal from the blade into your meal. Remember: Sharpening a knife is really just shaving off bits of the blade.
Equally important to maintaining a sharp edge is cleaning and drying the knife immediately after each use. Don't let it hang out in a sink full of soapy water. Don't let it drip-dry. Definitely don't put it in the dishwasher. Just wipe it clean and put it away as soon as you're done chopping.Knife Care Starts with the Cutting BoardThey're incredibly hard and will wreck havoc on the knife's blade. Toss them immediately. Forget you ever owned one.
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