A high-quality knife, sharpened twice a year, will last a lifetime. But those so-called sharpening steels that you rub up and down the blade aren’t enough. They don’t really sharpen; they just align the blade edge. To do the job right, you’ll need a
dual-sided sharpening stone (available at any kitchen specialty store).

1  Soak your stone in water to prevent friction damage to your knife.

2  Hold the knife in your right hand, sharp edge facing left, with your thumb on the heel and your index finger on the spine. Place the tip of the knife at the bottom-right corner of the stone and point the blade 30 degrees to the left. Raise the spine to a 20-degree angle. Apply medium pressure with the middle three fingers of your left hand over the blade’s edge.

3  Move the blade until the heel reaches the upper-left corner, then release the pressure and pull the blade back. “Move the knife with your arm instead of your hand and you’ll end up with a sharper edge,” says David Adamovich, a champion knife thrower. Repeat five times.

4  Turn the knife around, reverse your thumb and finger positions, and use the same technique on the other side of the blade. Repeat five times.

5  Flip the stone and repeat the process on the finer grit.

6  Clean the knife before using it. Rinse the stone and let it air-dry.

Illustration: Jason Lee

Sharpen Your Edge

Simplify prep work with these 3 knives

From the editors of Men’s Health Living

 3  THE PARING KNIFE

WE LIKE Henckels International, ($10, amazon.com)
A paring knife is an essential but infrequently used blade. Even low-cost versions are sharp and hold their edge.

THE GRIP Grab the bolster between your thumb and index finger. Rest your other fingers on the handle to provide direction but not force. Gentle pressure is all you need to wield this finely honed blade.

THE TECHNIQUES
Skinning an onion
Cut halfway into the stem of the onion, and then peel the skin to the root end of the bulb. Slide the flat part of the knife under the skin, and put your thumb on top of the knife and skin. Pull the skin away.

Pitting and peeling an avocado
1  Insert the knife into the bottom of the avocado until it hits the pit. Rotate the avocado against the blade, and twist to separate it into two.
2  Slide a spoon or a knife under the pit and pull it free.
3  Cut the avocado into quarters, then pull off the skin.

Cutting and seeding fresh peppers

1  Cut away the top and bottom of the pepper, then slice the pepper in half vertically, leaving two rectangles.
2  Run the knife beneath the white membranes that run along the inside of the pepper, removing the seeds and ribs. Now the pepper’s ready to slice.