SHARPENING KNIVES

The sharper the knife, the better it will work. To sharpen, draw the edge of the knife, from heel to tip, down the front and then the back of the steel several times. Re-sharpen your knives as needed on a sharpening stone or an electric sharpener. Knives should be held at a 22-degree angle to the stone for best results. Incorrect sharpening can dull the knife edge, so, if you’re unsure, have them sharpened professionally.