The secret to reducing sharpening time

When you buy a knife made of high-quality steel and crafted well, it holds its edge for a decent amount of time. For stainless steel knives, they can stay sharp for two or three days without needing a sharpening. Some super steels can last up to a week.

While it’s common to sharpen when you notice the edge has dulled, sharpening just before you feel the decline can actually save you time. Instead of starting with a medium grit stone, you might only need to use a finishing stone!

Sharpening from 50% sharpness to 100% takes longer than from 70% to 100%. Depending on the knife you have, try sharpening a bit earlier than usual. It might reduce both the wear on the knife and the time you spend sharpening.

• 2009-06-25