How you could keep your knives sharp. 

1. Use the right knife for the job: a Slicer for slicing, a Chef knife for chopping and dicing, a Paring knife for peeling and delicate stuff, a Bread knife for bread, and a Cleaver for heavy-duty cleaving and chopping. Never use them for anything they are not meant to be used for.

2. Always use a soft cutting board: end-grain wood board or a soft plastic board. Never use ceramic cutting boards, plates, or counters for cutting.

3. Always store your knives in a knife rack or use a magnetic knife holder. Never store your knives in a drawer with other knives unprotected.

4. Hide your grooved steel so you can’t find it, because it is a 99.9% chance that you are doing more harm than good with it to your knives. I don’t care what your butcher or celebrity chef on TV says or does, go and hide that steel now. I would say that half of the knives I sharpen, I do because the client has steeled them dull. Instead, use a ceramic or leather strop. Done regularly a few strokes on each side should be enough, and it will keep your knife sharper much longer.

5. Always rinse and dry your knives after use, don’t leave them dirty on the counter. Never put them in the dishwasher, not even if they say that they are dishwasher safe.

6. Get your knives sharpened before they go really dull, and they will last much longer.

Stropping knife on a leather strop

Magnus Pettersson hand  knife sharpener

1423 Euclid Street, Santa Monica, CA 90404

For sharpening requests call or text 310-486-6068 or email.

You are welcome to follow me on Instagram @santamonicasharp