Keeping the edge

If your knife can't cut through a ripe tomato cleanly, it needs sharpening. Blunt knives can cause accidents because more pressure is needed - this increases the risk of slips and mis-cuts. The secret is to hone your knives to realign the blade, ideally each time you use them.

To do this you need a steel. It should be longer than the blade of your knife and preferably with a guard to protect your hand. Hold the steel in front of you and sweep the blade across it - away from your body - from handle to tip, keeping a 20° angle between blade and steel. Repeat 5 or 6 times on each side of the blade.

If the knife becomes really blunt, it will need to be sharpened to create a new edge. You can buy various tools for sharpening - most people use a sharpening stone. If you don't want to risk damaging an expensive knife get a professional to do the job. Hardware stores and specialist kitchen shops can suggest a knife-sharpening service.

Getting the best from your knife

Your knife will cut better and need sharpening less often if you look after it.

• Cut only on a wooden or polycarbonate chopping board. Glass, ceramic or metal boards will quickly blunt your knife. Clean the board well with hot soapy water - nicks can harbour bacteria. Ideally, use a separate board for raw meat and poultry.
  
  
• Hand wash and dry the knife immediately after use, especially if the knife has been in contact with acidic foods such as citrus or tomatoes.
  
  
• Keep your chefs' knife out of the dishwasher, even if it is billed as "dishwasher safe". The edge is likely to get damaged, the blade may show detergent marks and other articles may be damaged.
  
  
• Don't store unsheathed sharp knives in a drawer. The edge will inevitably get damaged. You also increase the risk of cutting yourself as you rummage around. Some knives are sold with sleeves to cover the blade. A knife block or magnetic rack is a convenient storage option.