Knives are one of the most important tools in the kitchen but keeping them sharp and in good condition can be confusing.
From knowing which knives cannot be sharpened to understanding the best techniques for maintenance, there’s a lot to consider.
In this guide, we’ll answer common questions about sharpening, caring for, and choosing the right knives—along with insights into what famous chefs use in their kitchens.
Should I oil my knives after sharpening?
If your knife is made of high-carbon steel, then yes, you should apply a thin coat of food-safe oil after sharpening to prevent rust. Stainless steel knives don’t generally require oiling, but storing them completely dry is still important. Many professional chefs treat their knives with oil as a precaution, especially in humid climates. Some of the best stainless steel knives that we have:
· Yiwu SS 8" Blue Handle Knife
· Yiwu SS 5" Blue Handle Knife
What is the best knife that doesn't need sharpening?
While no knife can truly stay sharp forever, some materials are designed to hold their edge much longer.
Many cooks believe that a ceramic knife is the best knife that doesn’t need sharpening often like this one by Starfrit. Ceramic blades are incredibly hard, and they can slice through fruits, vegetables, and boneless meats with ease for years before needing attention.
However, ceramic knives are brittle and prone to chipping, which is why they must be used carefully.
Are pull-through knife sharpeners bad?
Pull-through sharpeners have a reputation for being harsh on blades. They can be convenient for quick touch-ups, but over time, they may remove too much material and shorten the life of your knife.
Professional chefs and knife enthusiasts often recommend using a whetstone instead. That said, for inexpensive kitchen knives, a pull-through sharpener may be “good enough” for home use (buy it from here).
Which knives cannot be sharpened?
Not all knives are created equal, and not all of them can be easily sharpened. The main types of knives that cannot be sharpened effectively are those made with serrated edges (like bread knives), as well as very cheap knives with thin, low-quality steel.
Serrated knives require specialized tools and techniques to restore their edge, while bargain-bin knives often bend, chip, or wear down unevenly when put through sharpening tools. In both cases, sharpening is either impractical or not worth the time and effort.
What is a common mistake when sharpening a knife?
One of the most common mistakes people make when sharpening a knife is holding the blade at the wrong angle. The edge of a knife is designed to meet the cutting surface at a precise degree—usually between 15° and 20°. If you sharpen at too steep or too shallow an angle, you risk dulling the knife even further or removing too much steel. Another frequent error is not applying consistent pressure. Uneven sharpening leads to a wavy, ineffective edge.
What dulls a knife the fastest?
The quickest way to dull a knife is to use it on the wrong surface. Cutting directly on glass, marble, or ceramic plates will wear down the edge almost instantly.
Other culprits include running your knife through the dishwasher (detergent and heat cause damage), using it to cut frozen foods or bones (unless it’s a cleaver), and improper storage such as tossing knives in a drawer where they clang against other utensils.
Can you sharpen a ceramic knife?
Yes, but it’s tricky. You can sharpen a ceramic knife, but it requires a diamond sharpening tool because ceramic is much harder than steel.
Traditional whetstones or pull-through sharpeners won’t work on ceramic. Some people choose to have their ceramic knives professionally sharpened, since improper sharpening can chip or ruin the blade.
Should knives be washed after sharpening?
Absolutely. Knives should be washed after sharpening to remove tiny metal shavings, sharpening residue, and honing oils that can cling to the blade. A simple rinse with warm soapy water and a thorough dry with a clean towel will keep your knife safe to use and prevent any buildup from transferring to your food.
What is the last thing you must do after sharpening a knife?
After sharpening, the last thing you must do is to hone or strop the knife to align the edge and remove any burrs. Honing ensures the blade is not only sharp but also smooth and safe to use. Once that’s complete, wash and dry your knife, then store it properly—preferably in a knife block, on a magnetic strip, or with a protective sheath.
What must you not do when sharpening a knife?
When sharpening, you must avoid overheating the blade, which can happen if you use an electric sharpener incorrectly or grind the knife too aggressively. Heat can compromise the temper of the steel, making it more brittle. Another thing you must not do is rush the process. Sharpening takes patience, and speeding through it often leads to uneven results or even injury.
Is it worth sharpening cheap knives?
This depends on your perspective. Is it worth sharpening cheap knives? If the knife is poorly made, with soft or low-grade steel, it might dull again within a few uses, making sharpening feel pointless. In such cases, it may be more cost-effective to replace the knife.
However, if you enjoy learning sharpening techniques or just need a functional tool for occasional tasks, even cheap knives can benefit from sharpening.
Who is considered the best knife maker in the world?
The title of best knife maker in the world is subjective, but names like Bob Kramer, an American bladesmith, often top the list. His handcrafted knives are so renowned that they sell for thousands of dollars and are used by Michelin-star chefs. In Japan, brands like Masamoto, Shun, and Miyabi are also considered among the best.
What kind of knives did Julia Child use?
The legendary Julia Child was known for her love of French knives, especially those made by Sabatier. She preferred heavier, sturdy knives that could handle a variety of tasks in her kitchen, from chopping onions to carving meat. Her advocacy for investing in good knives helped shape the way home cooks approach kitchen tools today.
What knife does Giada use?
Giada De Laurentiis, the Food Network star, is often seen using Global knives, a Japanese brand known for its sleek design, lightweight feel, and razor-sharp edges. Global knives are made of high-quality stainless steel and are popular with both professionals and home cooks.
What knives does Jamie Oliver recommend?
British chef Jamie Oliver has partnered with brands over the years, but he often recommends J.A. Henckels knives. Known for their durability and balance, Henckels knives are a solid choice for everyday cooking. Oliver’s focus is on accessibility, so his recommendations often cater to home cooks rather than collectors.
What knives did Anthony Bourdain use?
Anthony Bourdain, the late chef and storyteller, often emphasized practicality over flash. He frequently used Global knives as well, praising their affordability, sharpness, and ease of maintenance. Bourdain famously said you don’t need an expensive set of knives—just one or two good ones that you care for properly.
