Whatever your level of kitchen artistry, there are some things that are universal.

One of them is that sharp knives are easier and safer to work with than blunt ones, and that changing your knife for a new sharp one will instantly make you feel like a better cook.

To put it bluntly (pun intended), if you don’t use a good sharp knife then a couple of things are going to happen.

1. You are going to tear and bruise whatever lovely ingredients you are working with.

2. You hugely increase the risk of losing the end off of one of your fingers.

The problem lies in the fact that good quality knives are anything but cheap, and it’s one of those areas where you really do get what you pay for. Try not to scream as you hand over your cash or card, and just buy them – your fingers are worth it!

Once you’ve splashed out on them though, make sure that you potect your investment by keeping the blades sharp.

IMPORTANT NOTE: Not sharpening them, but keeping them sharp.

Unless you are very highly skilled, it is virtually impossible to regain a sharp edge to a knife at home, once you have lost it. What you need to do is make sure that you don’t lose that sharp edge in the first place.

Cleaning

It’s important to keep your knives clean. Don’t be tempted to leave them with the rest of the washing up in a pile until the morning. Do it when you have finished using them.

Wash knives in hot soapy water, and then rinse them off with clean hot water. Either wipe them dry, or leave them to dry so that the blade is vertical and not touching anything else.

Using a steel

To keep a good edge on your knife you should use a steel on a regular basis. A steel is a ridged rod made of (not suprisingly) steel, if you don’t have one then you can find one whever you bought the knives from or in any kitchen equipment shop.

There are two methods for sharpening a knife using a steel, and which one you use is completely up to you. They will both get the job done, the first one is easier, but the second will make you look more like a celebrity chef.

Method 1

1. Put a chopping board onto your worksurface (preferably a heave one, as you don’t want it to slip and move).

2. Stand your steel vertically at 90° to the board, holding the top with one hand and pushing downwards onto the board to keep it still.

3. Hold the knife in your other hand, and place the base of the knife at the top of the steel (just below the handle).

4. Run the knife down the steel until the tip of the knife reaches the tip of the steel. This should be done with the blade of the knife at an angle of about 30° to the steel.

5. Move the knife so that the opposite edge of the blade is placed at the same angle on the other side of the steel (at the bottom).

6. This time, run the knife up the steel until the base of the knife reaches the top of the steel.

7. Repeat the process about 10 times on each side.

Method 2

1. Hold the steel in one hand, with the shaft pointing upwards at an angle of about 45°.

2. Hold the knife in your other hand and place the base of the knife against the tip of the steel.

3. Run the knife down the steel until the tip of the knife reaches the base of the steel. This should be done with the blade of the knife at an angle of about 30° to the steel.

4. Move the knife to the opposite side of the steel and run it back up the steel from the top of the knife and base of the steel to the base of the knife and the tip of the steel.

5. Repeat the process about 10 times on each side.

If you lose the edge

If you have lost the edge on your knife then the steel really isn’t going to help you, you can buy all sorts of fancy knife sharpeners, or you can try your skill using a carborundrum stone.

Or, assuming that you have any kind of relationship with your local butcher (i.e. you buy meat there instead of the supermarket occassionally), then you might like to go and ask him nicely if he wouldn’t sharpen your knife for you. Believe me, he will make a much better job of it than you or I could.