has been pushed off to the side. That’s where a honing steel
comes in. When used properly, a steel will realign the edge
of the blade so that the sharpened bit is all facing in the right
direction. You should steel your knife with every cooking
session to ensure that you’re getting the best edge possible.
When purchasing a steel, look for a heavy model at least
10 inches long. I use the Wüsthof 10-inch steel, which costs
about $20. Just like a good knife, a high-quality steel will
last a lifetime. The ridges may wear out over time, but don’t
worry—it’s still doing its job.
Diamond steels are gaining more popularity these days.
These are honing steels that have fine diamond powder
embedded in them. This allows them to shave off a
microscopic amount of edge material every time you run
your knife across one of them. In this sense, they truly are
sharpening steels. The advantage of using them is that you’ll
be able to slightly increase the time between true stone
sharpenings. High-quality models tend to run a little more
than twice as much as regular honing steels.
CUTTING BOARDS
A good cutting board is as important as good knives. The
ideal cutting board is large enough to give you ample space
to work on (at least 1 foot by 2 feet, preferably much
larger); heavy enough that it doesn’t slip, slide, or break
under the pressure of a heavy slam from a cleaver; and
made of a material that is soft enough that it won’t dull your
blade.
Of the types of boards on the market, plastic