You’ve Had Them Sharpened — Now What?
If you’ve just had your knives professionally sharpened (especially by us!), you already know the difference a sharp blade makes. Food prep is faster, smoother, and safer. But how do you keep that edge for as long as possible?
Here are our top tips for preserving the sharpness of your blades at home.
Tip 1: Use the Right Surface
Avoid glass, granite, ceramic, or marble cutting boards. These are harder than your knife and will dull the edge quickly.
Best choices:
- Soft wood (e.g., end grain chopping boards)
- Food-safe plastic (for meat and raw prep)
Tip 2: Store Them Safely
Loose in a drawer? Bad idea. Rattling around damages the edge.
Better options:
- Knife blocks
- Magnetic wall strips
- Knife guards or sheaths (especially for drawer storage)
Tip 3: Wash by Hand Only
Never put your knives in the dishwasher. The harsh detergent and bouncing around damage both the blade and the handle.
Instead:
- Rinse and dry immediately after use
- Avoid soaking wooden handles
Use a Strop (Not a Steel Rod)
Most knife owners are told to use a steel honing rod, but we recommend a leather strop instead. Use some polishing compound on it for even better results.
Why?
- A strop realigns the edge gently and helps maintain sharpness
- It polishes microscopically without grinding away material
- It’s much safer than a honing rod. The honing rod is made of hard material like hard steel, ceramic, or diamond, and can ruin the edge of used inappropriately.
How often?
- Use a strop lightly after every 1–2 uses. A few passes per side is enough.
How to Strop:
- Buy a leather strop with two sides: rough and fine.
- Apply a stropping compound (optional but recommended) to one or both sides to help remove micro scratches and polish the edge, extending its life.
- Hold the knife at approximately the same angle as the bevel — but don’t worry about precision, as the leather gives some flexibility.
- Always strop by pulling the blade spine-first, never edge-first.
- Use light pressure; there’s no need to press down hard.
Tip 5: Don’t Abuse Your Knives
This is more common than you think and it’s the main cause or damage for knives that we repair:
- Using your knife to open tins
- Cutting bones, frozen food or other particularly hard foods like nuts, shells etc. Some knives an take more of a battering than others, depending on blade geometry your knife might be more or less resilient.
- Letting guests throw them in the sink
Solution: Make rules. Hide the good ones. Give your housemates a cheap spare.
How Often Should You Resharpen?
Most home cooks benefit from professional sharpening every 6 months. Heavy users or professionals? Every 2–3 months.
We offer email reminders to help you keep on schedule.
Questions?
If you have questions about strops, storage, or anything knife-care related, drop us a line. We’re always happy to help.