BUTCHER'S BLADES, WHICH TO OWN AND HOW TO HONE

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Never subject a fine knife to any sort of power sharpening tool—it's too easy to drastically alter the bevel edge, and the heat generated by such high-speed tools can rob steel of its temper.

FOUR STEPS TO A SHARPER KNIFE

[1] Apply a light coat of oil to a medium-grit stone.

[2] Place one side of the blade against the stone, lift the back of the blade slightly to achieve the proper bevel, then stroke forward (away from you) with a sweeping motion, as if trying to shave off a paper-thin slice of the stone. Make a few strokes on one side, then turn the knife over and make an equal number of strokes on the other side. A half-dozen strokes per side should do—depending on the hardness of the steel, the grit and condition of the stone, and the sharpness of the blade when you began.

[3] Switch to a fine-grit stone, apply a light coat of oil, and repeat step 2, using only enough strokes to hone the edge to hairsplitting sharpness.

[4] Remove any microscopic honing burrs with a few strokes against a butcher's steel, a ceramic rod, or a leather strop.

Above all, be safety-conscious. Always make your sharpening strokes away from you. Place your sharpening stone on a flat, stable surface rather than in your hand. And if you find that you have to hold the stone to keep it from sliding around, make certain your fingers are well below the top edge, to avoid an accident. After all, a self-inflicted wound is—to steal a few words from Shakespeare—"the most unkindest cut of all."

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