Should you wipe knife after honing?

Apply pressure to the knife as you run it along the honing rod at a 10-15˚ angle, giving each side a few passes. Be sure to wipe down the blade before using it to prepare food; if you don't, you'll transfer tiny shards of metal from the blade into your meal.

bonappetit.com - Everything You Need to Know About Knife Care

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In addition to eating healthier, the start of a new year is a great excuse for decluttering, spiffing up, and organizing your workspace. All week long, we'll be giving you tips for making sense of the most important room of the house: the kitchen. Welcome to Clean Sweep. Proper knife care: File that one under "Things we know we could do better." They start out razor-sharp, but we somehow always wind up with dull blades that do more hacking than effortless slicing. And we let them stay that way. For months. But not only is a dull knife less useful, it's more dangerous. So consider this knife care boot camp.

Just Get 'Em Sharpened Already

Instead of advocating the purchase of a whetstone and learning how to properly use the damn thing, we'll make it easy on you: Just take your knives to a professional sharpener. Many hardware stores and grocery stores (Whole Foods is one) offer this service. Professionally-sharpened knives hold their edge longer, explains Rick Martinez, BA's digital associate food editor, so it's worth the $10-$20 price per knife.

Maintain the Edge

You'll want to bring your knives into the sharpener two to three times per year, depending on how often you cook with them. But in the meantime, use a honing rod to brush 'em up before each use—at the minimum, once a week. Apply pressure to the knife as you run it along the honing rod at a 10-15˚ angle, giving each side a few passes. Be sure to wipe down the blade before using it to prepare food; if you don't, you'll transfer tiny shards of metal from the blade into your meal. Remember: Sharpening a knife is really just shaving off bits of the blade. Equally important to maintaining a sharp edge is cleaning and drying the knife immediately after each use. Don't let it hang out in a sink full of soapy water. Don't let it drip-dry. Definitely don't put it in the dishwasher. Just wipe it clean and put it away as soon as you're done chopping.

Knife Care Starts with the Cutting Board

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Repeat after Martinez: "I will not use glass cutting boards." They're incredibly hard and will wreck havoc on the knife's blade. Toss them immediately. Forget you ever owned one. A much better bet is a well-oiled wood board. Regularly oiling keeps the board springy and soft, which is much gentler on the blade. To oil a board, rub down a clean and dry wood board with a rag (or, as Martinez does, just the palm of your hand) coated with mineral oil. Let it sit for 1-2 days before using to let it oil seep in. After that, use Boos Cream to apply a sealant coat. Think of this process as waxing a car: You're protecting your board from damage. A properly-maintained board is of the utmost importance in knife care. Let's keep the car analogy rolling: Your tires will last a lot longer on a smooth and well-paved road. It's the pot holes that lead to flat tires. Secret weapon time: When he worked as a line cook at ABC Kitchen, Martinez used a diamond steel to get his blades razor-sharp in the middle of dinner service (no, it's not coated in diamonds). A diamond rod is extremely hard, and does a fine stand-in job for a whetstone or professional sharpening. These rods shave off more of the blade than an average steel or ceramic rod, so if you have a delicate or thin knife, like a Japanese-style slicer, don't use the diamond rod every day. Heavier, thicker Western-style knives can handle more frequent tune-ups.

Take a peek inside Chef Eric Ripert's knife case.

bonappetit.com - Everything You Need to Know About Knife Care

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