February 28, 2015

Below is an excerpt from “How to Sharpen Your Knives, Any Which Way,” which originally appeared on Food52. Read the full story at food52.com.

The world's sharpest knives belong to newlyweds. It's all downhill from there -- the more you cook, the duller your most important tool becomes. It's only through regular maintenance that cooks keep their blades sharp.

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Knife sharpening, like shoe shines and TV repair, is something of a casualty in our throw-away culture, but learning to care for your tools is more than just prudent; sometimes, the methodical, rhythmic ring of steel on stone is therapeutic after a frazzled day at the office.

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If you can no longer slice a bell pepper, or the last fish fillet you cut looked like Jack the Ripper's practice dummy, it's time to get your edge back. First, choose a method. We'll show you how to do the rest.

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