Cookware 20

Knife Sharpening: How Much is Too Much?

BeckyAndTheBeanstock | May 2, 201211:27 AM

I admit, I'm addicted. I get giddy when my just-sharpened Wusthofs whisper through a tomato without denting it first, when the herbs give way to ribbons without protest. I love me a super sharp blade -- but of course they never stay that way for long. I do hone them at home regularly, and that surely helps but even so the knives only keep that perfect edge for a few uses after they're back from the cutlery store. I tend to get them sharpened twice a year, but I'd love to do it more often. I know the consequences -- the more often they're sharpened, the faster they thin out. I'm curious to know how often you all get knives sharpened, and also how much shorter their lifespan will be if I give in to sharpening mine more. I do use them nearly every day, most days several times. Also, how much do you find that honing helps? It makes a bit of difference for me but not a ton -- maybe I'm doing it wrong?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH