If you’ve ever sliced a tomato with a freshly sharpened knife, you know the difference a keen edge can make. But how often should you sharpen your knives professionally—and what should you be doing in between? Whether you’re a home cook, hunter, or everyday user, proper knife maintenance isn’t complicated—but it does require consistency.

Below, we break down a timeline-based approach to knife care, complete with simple routines, recommended tools, and red flags that mean it’s time to call in a pro. Let’s keep those edges working for you, not against you.

🗓 Weekly: Quick Check and Wipe-Down

• Inspect the edge after each use
  Look closely (or carefully run your finger across, never along the edge). Check for:
  Chips or nicks
  Bent tips
  Dull spots that slide off food instead of cutting cleanly
• Wipe your knives dry—completely
  Avoid letting water sit on the blade. Even stainless steel can corrode or pit over time.
• Use a ceramic honing rod if needed
  If the edge still looks intact but feels a little off, ceramic rods are your best friend.

🛠 Ceramic vs. Steel Rods: Why We Recommend Ceramic

If you’ve been using a metal "honing steel," you’re not alone—but it might not be helping the way you think.

Here’s the difference:

ToolWhat It DoesWhy Ceramic WinsSteel RodRealigns the edge (but doesn’t sharpen)Often too soft to work effectively on modern harder steelsCeramic RodLightly grinds & realignsActually removes a small amount of material, restoring bite without full sharpening

Ceramic rods are harder than most knife steels, which means they’re capable of restoring a more effective edge, especially on harder or higher-end steels. They’re also less aggressive than whetstones or belt systems, which is ideal for routine touch-ups.

📆 Monthly: Deeper Maintenance

Once a month—or every 20 to 30 uses if you're a frequent cook—take a few extra minutes to:

• Give the edge a few consistent passes on your ceramic rod
  Use even pressure and maintain the angle your knife was sharpened at (usually 15–20 degrees).
• Check for microchips or warping
  If you see edge damage that honing doesn’t fix, sharpening is your next step.
• Avoid home sharpening if you're unsure
  Pull-through sharpeners often do more harm than good, especially on quality knives. They can gouge out uneven bevels and shorten the life of your blade.

🧪 Seasonally: Test Your Edge

Every 3–4 months (or at the change of seasons), try one or more of these quick home tests:

• Tomato test: Will it slice clean through the skin without pressure?
• Paper test: Does it slice cleanly through printer paper without snagging?
• Onion test: Does it glide through the first cut of an onion without sliding off?

If your knife fails any of these, it’s time for sharpening.

🧑‍🔧 Professionally Sharpen Your Knives Every...

Here’s a general sharpening timeline based on use:

🔪 Home Kitchen Use

• Every 6–12 months (for most people cooking 3–5x per week)
• Add an earlier sharpening if you do a lot of:
  Bone-in butchering
  Tomato slicing
  Citrus prep (acidic foods wear edges faster)

🏕 Outdoor / Hunting Knives

• Every major outing or season
  Knives that are used to field dress, baton wood, or cut rope can dull fast. Keep a strop or rod in your kit, and plan for a full sharpening 1–2 times per season.

🧰 Everyday Carry (EDC) / Utility Knives

• Every 3–4 months or after any tough use (cardboard, plastic, etc.)
• Utility steels like AUS-8 or 8Cr13MoV dull faster and benefit from more frequent honing or sharpening

✂️ Scissors and Shears

• Every 6–12 months, depending on frequency and material (paper vs. fabric vs. plastic)

⚠️ Signs It’s Time to Stop Honing and Get It Sharpened

Ceramic rods can maintain an edge for a while—but there comes a time when they’re not enough. If you notice any of the following, it’s time to book a sharpening:

• The knife slips on food even after honing
• You’re using more pressure than usual to get through tasks
• The edge has visible chips or rolls
• You can’t pass the paper or tomato test anymore

🧼 A Word on Cleaning: What NOT to Do

• Don’t throw your knives in the dishwasher
  The heat, detergent, and rattling can damage the edge—and the handle, too.
• Don’t soak your knives
  Especially not wood-handled knives. Soaking can loosen epoxy, warp handles, and promote rust.
• Don’t leave them loose in a drawer
  Store them in a knife block, on a magnet, or in edge guards to protect your blade and your hands.

🧰 Knife Maintenance Kit Essentials

Here’s what we recommend keeping on hand for in-between sharpenings:

• ✅ Ceramic honing rod
• ✅ Soft cloth or microfiber towel (for drying and inspecting edges)
• ✅ Edge guards or knife sheaths
• ✅ Strop (leather with compound) for finishing touch-ups, especially on hunting/EDC knives
• ❌ No pull-through sharpeners or grinders unless you know what you’re doing—or want to shorten the life of your knife

🧑‍🏭 When in Doubt, Let a Pro Handle It

Whether your edge is totally gone or you just want to restore the performance of a high-end blade, professional sharpening does what home tools can’t:

• Resets the bevel to a consistent, clean angle
• Removes micro-chipping or fatigued metal
• Sharpens with precision abrasives suited to your blade’s steel
• Extends the lifespan of your knife by correcting edge geometry

At Sharp On Sight, we use a combination of precision belt sharpening and hand-honing techniques to restore your edge better than new—without over-grinding or damaging your knife. We also sharpen scissors, pruning tools, lawn mower blades, and more.

📍 Convenient Sharpening Options Available:

Drop-off anytime
📍 215 E Main Street, Sun Prairie
🕒 Use code 299181 on the front door keypad, press "OK," and turn the knob right. The drop box is on the left just inside.

Live sharpening
🛒 Tuesdays – St. Vinny’s West Main St (Sun Prairie)
🛒 Saturdays – Sun Prairie Farmers Market (Downtown)
🛒 Wednesdays – Waunakee Farmers Market

Questions? Text or call for advice before you damage a good knife trying to fix it at home.

🧠 Final Thoughts: Sharpening Isn’t a Chore—It’s Smart Tool Care

Knives are tools. Like tires, chainsaws, or chisels, they work best when maintained and replaced (or in this case, re-edged) at the right time.

Stick to this maintenance schedule and you’ll spend less time fighting your knives and more time enjoying how effortlessly they cut. And when it’s time for a refresh, you know where to go.

Stay sharp,
—Kevin at Sharp On Sight