towel for this purpose, as the grit from the stone will
never come out. After thoroughly drying the stone
(allow to dry on a rack for at least a day), store it
wrapped in its towel.

Step 12: Hone and Test Your Blade. After
sharpening, hone your blade on a honing steel in
order to get the edge in alignment, then test it for
sharpness. Some people recommend trying to slice a
piece of paper in half by holding it up and cutting
through it. I find that even a relatively dull knife will
pass that test but fail at other kitchen tasks. The best
test is to simply use the knife to prep a vegetable. Do
you notice any resistance, or does it fly through that
onion? Can you slice a ripe tomato thin enough to
read through it? Yes? Then you’re done!

MY KNIFE KIT

Want to get a real idea of the essentials for good

cooking? This is my knife kit, the tools I take with
me whenever I venture out into a foreign kitchen.
These are the things I want to make sure I have on
hand all the time.