Rest the blade at 30—45 degrees on the side of a plastic pen; the blade should not slip down.. Next push the end of the pen down the edge of the blade; a sharp edge is smooth in both directions. Slice a piece of ordinary writing paper. Grasp the paper between the thumb and forefinger of your weak hand and cut downward starting at the heel and end near the point of the blade. As you cut you can feel any dull spots or nicks as they catch and tear the paper. Shave the hair on your arm; if the edge barely shaves and misses hairs it is shaving sharpness. Greater sharpness, comparable to a razor blade or scalpel will literally “pop the hairs off your arm.
Knife Buying Guidelines
Buy good knives based on metal (e.g., hard metal Rockwell C scale (RC) greater than 58. INOX stainless, 440C, etc.)
Good brands are Eicker, Forschner, F-Dick, Chicago Cutlery and Henckel
The most expensive knife is not always the best.
Choose kitchen knives with rounded handles so they will not stand with their blade upright
General Knife Care
Use wooden or composite plastic cutting boards only. Glass, ceramic, marble and steel will cause the edge to roll or chip.
Don’t drop knives in the sink. Not only is it a hazard to the person washing dishes, but you can also blunt the tip or edge.
Use a steel or ceramic rod to keep edges tuned up
Don’t put knives in the dishwasher. The heat may damage wooden handles and the edges may bang against other cutlery or plates.
Keep knives clean and dry. Sanitize if necessary.
Do not store knives loose in a drawer. Use a block, magnetic strip, slotted hanger or edge guards. The magnetic strip is not recommended if you have children or inquisitive pets.
Your knife is not a can opener, a screwdriver, a pry bar, box cutter or hammer.