. Unless you’re giving your knives an intense amount of use—like eight hours a day kind of use—you only need to sharpen them once or twice a year. Even then, you can probably hand that responsibility over to a professional.
What you can do at home, pretty much every time you bring out your chef’s knife, is remember to break out your. Honing rights the blade’s edge, which bends a tiny amount from chopping, and sharpening physically removes material from the knife to make it sharper. The more you hone your blade the less often you’ll need to sharpen it. When I incorporated honing into my daily cooking practice, it made a noticeable difference in how often my knives need to be sharpened.
Great advise!!
Very helpful, as a person who also has a tiny kitchen I would add 'clean as you go'. After putting a dish together and getting it in the oven or simmering on the stove, I clean up all my prep tools and put them away.
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