Pull-Through Sharpeners: How to Use One, and What to Keep Out
A pull-through works by forcing your edge to the angle built into its slots. That is the whole tool, and it is the reason four kinds of knife must never go near one.
Sharpening
How Often to Sharpen Kitchen Knives: Signal, Not Calendar
Every interval you have been given is somebody averaging over kitchens they have never seen. The five variables that actually set your interval, and the test that replaces it.
How to Tell If a Knife Is Sharp: Four Tests, Ranked
Is it dull, or is it you? Four tests that need nothing you do not own, in the order of how much they actually tell you, and the two that are worth skipping.
What Angle to Sharpen Kitchen Knives? Find Yours First
Four ranking guides give four different angles. None shows how to find the angle your knife already has. The one minute marker test, and when to change it.
How to Sharpen a Knife Without a Sharpener: What Works
A mug bottom and sandpaper genuinely abrade steel. A leather belt only polishes. Here is which improvised method works, and how to tell if a burr formed.
How to Sharpen a Serrated Bread Knife, One Tooth at a Time
Serrated knives sharpen on the beveled side only, one scallop at a time with a tapered rod. Here is how to decide whether yours is worth doing at all.
How to Sharpen Japanese Kitchen Knives Without Chipping
Japanese steel is harder, so it chips where Western steel bends. What actually changes: the angle, the pressure, the finish, and the tools to keep away.
How to Use a Honing Steel: Angle, Pressure, Strokes
Stand the rod point down, match your maker’s angle, and draw the blade heel to tip with almost no pressure. Here is why the counts on the box disagree.
Best Way to Sharpen Kitchen Knives: Stone vs Machine
All three methods sharpen. They differ in what they cost you: metal you never get back, time you have to spend, and how badly a mistake ends.