How often should you sharpen your knives
Every knife loses its edge with use. “When it needs to be resharpened is highly dependent on the material and the intensity you are working with,” says Jens-Heinrich Beckmann, managing director of the Cutlery and Household Goods Industry Association in Solingen. “Many professional chefs sharpen their knives every day. In private households, it is usually sufficient to use the sharpener once a week or every 14 days.” However, the more often you sharpen the knife, the less the sharpening takes. So just sharpen as soon as the knives are too dull for you.
Knife sharpener: The practical solution for laymen
The right cutting mat
In some cases, users are responsible for ensuring that knives do not dull prematurely. “It depends a lot on the cutting base,” Schade explains. “We recommend soft wooden or plastic boards that protect the cutting edge.” Hard glass, marble, or stainless steel bases, on the other hand, are poisonous to knives, no matter how fancy.
Dishwasher or hand wash?
Good knives should always be washed by hand. They have no place in the dishwasher. “They are susceptible to rust there and a rust film can form,” says Beckmann. High temperatures during rinsing are also not beneficial. Knives will dull over time. And cleaning salts can seriously damage the blades.