The Art of the Sharp Blade

A sharp knife is a safe knife. In this guide, we explore how to maintain your MCH chef knives for a lifetime of precision.

Honing vs. Sharpening

Many people confuse honing with sharpening. Honing realigns the edge of the blade and should be done frequently. Sharpening actually removes metal to create a new edge and should be done once or twice a year.

Storage

Never store your knives loose in a drawer. This can nick the blades and is dangerous for your fingers. Use a magnetic strip, a knife block, or individual blade guards.

Cutting Surfaces

Always use wood or plastic cutting boards. Avoid glass, marble, or ceramic surfaces, as these will dull your blade almost instantly.