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How Often Should I Sharpen my Kitchen Knives?

The frequency with which you should sharpen your kitchen knives depends on several factors, including how often you use them and the type of knives you have. Remember, a sharp knife is a safe knife!

Knives that see heavy use will dull more quickly. Regular honing with a honing steel or rod can help maintain the edge of your blades between sharpening sessions. Honing realigns the blade, but it doesn't remove metal to restore a dulled edge.

The surface you cut on matters. Cutting on a soft, forgiving surface like a wooden cutting board is less likely to dull your knives. You should never cut on glass or stone surfaces.

Pay attention to how your knives feel and perform. If you notice they are not cutting as cleanly or smoothly as they used to, or if you see visible signs of wear and tear on the edge (like nicks or chips), it's time to call Noon Sharpening.

Kevin recommends you use a honing rod before each use and professional sharpening twice a year.  Any questions, give us a call, and we’d be happy to guide you further on your knife maintenance.