Are your good cooking knifes getting dull?
Make sure you "hone" your knives with a "steel" regularly.... Here's a good link on how to "hone" your knife and keep the edge sharp.
http://culinaryarts.about.com/od/culinarytools/ht/honing.htm
and sharpen your knives once in a while with a knife sharpener. Honing ensures the micro-edge of the knife is sharp/not folded on itself (unfolded). Periodic sharpening removes a weak edge and shapes a new, stronger, edge.
Some people prefer to use an electric sharpener like this highly-rated Chef's Choice sharpener. However, we don't like the amount of metal that these machines remove from our good knives.
Note that knives that never need sharpening (often serrated knives) -- do, in fact, need to be sharpened.
Here is some good information on knives:
http://www.edgecraft.com/tips_myth_all.html
Make sure you "hone" your knives with a "steel" regularly.... Here's a good link on how to "hone" your knife and keep the edge sharp.
http://culinaryarts.about.com/od/culinarytools/ht/honing.htm
and sharpen your knives once in a while with a knife sharpener. Honing ensures the micro-edge of the knife is sharp/not folded on itself (unfolded). Periodic sharpening removes a weak edge and shapes a new, stronger, edge.
Some people prefer to use an electric sharpener like this highly-rated Chef's Choice sharpener. However, we don't like the amount of metal that these machines remove from our good knives.
Note that knives that never need sharpening (often serrated knives) -- do, in fact, need to be sharpened.
Here is some good information on knives:
http://www.edgecraft.com/tips_myth_all.html
