Knives & Sharpener

You should sharpen your kitchen knives every 2 to 3 months with regular use. However, this can vary depending on how frequently you cook, the type of knives you use, and the cutting surfaces you work on. For home cooks who prepare meals daily, sharpening your knives every 1 to 2 months helps maintain optimal performance. For professional chefs or heavy users, monthly sharpening may be necessary.

In between sharpening sessions, it's recommended to hone your knives weekly using a honing steel to keep the edge aligned and extend the time between full sharpenings.

Keeping your knives sharp ensures safer, more efficient cutting, reduces the risk of accidents, and prolongs the lifespan of your blades. Dull knives require more force and can slip, leading to injuries.

No, you should not use a standard knife sharpener to sharpen scissors. Knife sharpeners are designed specifically for straight-edged blades and do not match the unique angle and structure of scissor blades. Scissors have two blades that meet at a precise angle, and using a knife sharpener can damage the cutting edge and reduce performance.