The most essential tools we regularly reach for in the kitchen are knives of one sort or another. But how often do you have a good set of sharp knives handy? I'm betting it's quite rare for many of you.

To the serious cooks, how often have you complained about your knife's dullness or even promised yourself to sharpen it later. Too often to count? I thought so.

Sharpen The Dullness

Dull knifes are not only useless, but downright dangerous, especially to the casual and often careless cook. And you know who you are. I myself was guilty of slicing into a finger or two because I applied unusually hard pressure to a dull knife. And, it unpredictably gave way, slicing my finger.

Most people don't know how to take proper care of their knives because they are too frequently in a hurry or they are intimidated by the idea of sharpening a knife. In order to get the most out of the best tools a cook can have, it's essential to know how to maintain them in peak condition.

One of the most effective and least expensive knife sharpening tools you can own is the whetting stone. For those of you who already have one, do me a favor and print out this post. Bring it to the kitchen with you as you get out your whetting stone. For those if you who do not own a whetting stone, you can purchase one at your nearest hardware store for just a few dollars.

Using a Whetting Stone

The Whetting Stone is a rectangular-shaped brick that has both a rough side and a fine side. Many experts agree that it should be rubbed lightly with oil before each use and then stored in a box, as dust and dirt can interfere with the stone's sharpening ability.

When sharpening knives, it is important to do so at the recommended angle of about 22 degrees (that's 22 degrees towards vertical from the flat surface of the stone).

1. Set the stone (rough side on top) on a flat surface.

2. Run the knife across the stone about 7-10 times at the angle of 22 degrees. Turn the knife over and sharpen the other side in the same manner.

3. Then, flip the stone over to its finer side and repeat step 2.

If you still feel too intimidated to use the basic whetting stone, then there are other fail-safe tools that you might find easier to use. You can use either manual or electric sharpeners, where you insert the knife into a pre-determined slotted angle. Electric sharpeners do cost more, so that is a factor to consider as well.

Honing The Knife

No matter which method you decide you are most comfortable with, it is essential that you finish the job off with a knife steel, also called a sharpening steel. Running the knife along the sides of the sharpening steel (also called honing the knife) will remove any rough edges or burrs that can be left after the stone sharpening is done.

Maintenance Routine

To keep your knives in excellent shape, be sure to sharpen your knives about once a month, and hone them before or after each use. If you do this, your knives will give you years of great culinary and safer kitchen service.