They say you continue to evolve as long as you live.I can't speak for everyone, but I certainly feel like I've evolved since ...

In the process, bits of metal are actually shaved away. That's why sharpening a metal blade calls for material harder than steel, such as stone or ceramic. It's also why you should hone often ...

you need a sharpening steel or rod, but fortunately, they don't need to be sharpened nearly as often. Read more: The Ultimate ...

Sharpening is a completely different action ... You’ll need a honing steel, and the average one will run you 15 to 30 bucks. In a nutshell, you’ll be running the length of the blade against ...

I use a permanent marker to color the edge, so it is easier to see when I sharpen it. The marker’s residue helps you see how much steel you removed, and helps keep the proper angle. Simply ...

Even with a variety of chef knives, it’s essential to have the right tools to maintain them -- meaning regular sharpening is a must. Over time, even the highest-quality knife blades become dull ...

There’s nothing quite like the feel of a new, factory-sharp chef’s knife – or cook's knife as it's also known. It’s easy to fall in love with a knife as you’re slicing up tomatoes and ...

To get a good result, you need skill and practice, plus considerable patience. A honing steel, sometimes also called a honing rod or a sharpening steel, doesn't exactly sharpen your knife. Instead, it ...