Before a knife ever loses its edge, it usually picks up a few bad habits. Hard surfaces, rushed cleaning, careless storage.

Hold the blade at a 15-20° angle. Draw the knife across the steel, alternating sides about 5-10 times. Wipe and store safely.

Are you ready to be on the cutting edge? Literally! Well, almost, we’re back in the kitchen yet again to get our knife skills in tip-top shape. Janelle Whempner is the Culinary Arts Instructor at CTE ...

Typically used for daily maintenance, a steel honing rod is made of hardened steel, which can also sometimes be ...

Most knives do not die in the cutting board, they die on the sharpening bench. The fastest way to... The post The sharpening ...

Keep your knife sharp and the chef happy. There are few moments in the kitchen more frustrating than trying to slice a ripe tomato with a dull knife. Most home cooks know that a quality chef’s knife ...

[MUSIC PLAYING] WES SILER: Back when we started this series, we identified that a lot of the advice out there is just some tough guy trying to one up the other dudes on YouTube. I don't want to be ...

“A dull knife is a dangerous knife.” If you have never heard that saying before I can confirm its validity for you. It’s true because a dull knife requires you to work harder. When your knife is sharp ...

If your knife isn't honed and you don't have a sharpener, you can easily make do by sharpening the blades on the bottom rim of a ceramic coffee mug. Taylor Martin has covered technology online for ...