Here are the best ways to accomplish this.Store your knives in a drawer with a lot of other metal things. Every time you open or close the drawer your edges will knock up against things that will bend/mangle/mash the fine edge into something resembling a tuna-can lid. Thus impeded, your blade will require a great deal of force to actually cut anything. And a dull knife with a lot of force behind it is about as safe as a shark with a chainsaw.SHARPENING AND HONING When a blade is sharp it looks like Figure A.Given its thinness, it’s easy for the edge to develop microscopic bends, even with light use: Figure B. At this point the knife is still “sharp”; it’s just out of alignment and therefore not much good to the cook. Continued use at this point will only make things worse.When frequently and properly applied, a honing steel, which is a good bit harder than the knife and is usually magnetized, can bring the edge back to “true” (Figures C & D). The key word here is “properly”
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