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Kitchen knife rod sharpener Why a honing steel and/or ceramic sharpening rods The use of honing rods will extend the sharpness of your knives. They don't sharpen, per se. To sharpen they would need to remove material and most don't do that. However, they do make knives "sharper" through cutting edge alignment. Consider using rods at least every three times you take a knife out, if not every time you use each knife. Just a few strokes can change the performance of both your German and/or Japanese knives. It's a big deal. How to use ceramic rods and/or sharpening steel...

How do you find a knife sharpener that is near by. It'd be better if they were "near me" anyway. Maybe it'd take less time. I always forget to go sharpen my knives. Can it just be easier somehow?

What are the best woods for cutting boards? Glass cutting boards Just kidding. Food prep can and should be easier than cutting on a glass board. A glass cutting board is far too hard a surface to use as a cutting board material if you want your knives to stay sharp longer. While it might be good to have a cutting board that is non-porous, the characteristic needs to be balanced with the impact cutting boards have on the durability of your kitchen knife edges at the cutting surface. When a sharp knife comes incontact with a softer material it...

The Brubacher Knife Sharpening Scale is a wonderful scale for anyone who needs to sharpen their kitchen knives and wants to know how sharp to go relative to other knives.