All knives blunt eventually …

Whether you are a top chef or a home cook, it is equally important to have at least one quality knife in your kitchen. In order for such a knife to last for as long as possible, it needs proper care: always use the right knife and chopping board, cut in the right manner, wash the knife by hand and store it separately from other cutlery, and definitely sharpen it as needed for a maximum of two times per year. A knife gets blunt when cooking becomes slow and is no longer that much fun.

When you are using Morakniv (under the brand Frosts) knives, they are best sharpened with Morakniv sharpening steels and diamond sharpeners. Sharpening steels come in three different shapes (round, elliptic or square), different lengths, surface texture, and angle. Diamond sharpeners are either round or flat. They are small and comfortable to carry around, but they are mainly used for final strokes in sharpening.

What usually happens when a knife loses its sharpness is that rather than chipping, the top of the edge bends to one side, but the sharpening steel works by aligning the edge back into a central position. Therefore, a good sharpening steel is as important as the knife itself. Knife sharpening is actually easy. It is done by angling the knife correctly and pulling it against the abrasive surface, moving towards the rougher surface to the finer. In other words, you have to hold the sharpening steel firmly and rigidly and then place the blade edge at an angle of 15–20 degrees against the sharpening steel and, with smooth and even strokes, pull the knife from the hilt to the tip of the blade, alternating between both sides of the blade. The knife should be sharp after 10 strokes. To complete the sharpening process, use a diamond sharpener (or leather or a rough fabric) to remove the burr by pulling the knife against the sharpener.

To check whether the knife is sharp enough, test it on paper and if the knife cuts it, the knife is like brand new.