Have you pondered how to keep a professional edge sharp? The knife sharpening london has seen several knives leave with perfect edges. Maintaining the edge is almost as critical as sharpening. Let’s examine how we maintain our blades to ensure they cut well every time.

Start with storage. You wouldn’t put a silk scarf in a tool drawer, right? Your knives too. Sharpened knives should not be stored in a cluttered kitchen drawer. Knife blocks or magnetic strips are preferred. Magnetic strips are brilliant—they suspend knives and prevent them from touching hard surfaces that could dull them. Blocks of knives? They work well if they feature horizontal grooves that support the blades without pressing on the edges.

How about daily upkeep? Talking about sharpening. Yes, regular honing is necessary after professional sharpening. Combing your hair between cuts keeps it nice. A few honing rod strokes before each usage help straighten small blade edge bends. It keeps the knife sharp, not sharpens it. We always say, “Hone before you slice, and you’ll always slice nice.”

What about cleanup? No dishwashers. A dishwasher’s hostile atmosphere batters knives’ blades against dishes and exposes them to corrosive detergents. Wash your knives by hand. Use mild soap, warm water, and a gentle sponge. We don’t want rust, so dry them promptly with a soft cloth. Behave like a cat with your knife. It appreciates cleanliness and dislikes communal baths.

Remember the cutting surface. Ever wondered why cooks adore wooden cutting boards? They’re better for knife edges than plastic or glass. Each time you chop, slice, or dice, the soft wood gives a little, keeping your blade sharp. Imagine a knife mattress—a soft place to land each cut.

Final point: use. Use the right knife for the job. Avoid using a chef’s knife on bones or paring knives on pumpkins. Misuse may dull blades faster than you can say “sharpen.” Sticking to each knife’s purpose makes them sharper and makes culinary operations easier and safer.