1. Refresh the edge lightly

Use a fine ceramic rod with light pressure at a 13–15° angle. Make 3–5 light strokes per side, alternating sides. When honing no longer improves the edge, it is time for sharpening.

 

 

2. Use a knife-friendly board

Ideally, use an end-grain wood board. A side-grain wood board is the next-best option. Avoid bamboo, plastic, glass, titanium, stone, ceramic, and metal.

 

 

3. Protect the cutting edge

Do not scrape food off the cutting board with the cutting edge. Use the spine or a bench scraper. Unless the knife is designed for it, avoid cutting bones or frozen food, twisting or prying with the blade, and opening packages.

 

 

4. Hand wash and dry promptly

Use mild soap and a non-abrasive sponge. Never leave knives loose in the sink or standing water.

 

 

5. Store knives safely

Magnetic racks are ideal. Avoid storing knives loose in a drawer.