There’s nothing worse than a blunt knife. Not only can it slow you down in the kitchen, but you can actually hurt yourself too. If you notice a change in the blade, it might be time for a quick sharpen – and don’t worry, it’s simpler than it sounds.

There are two main tools you can use, a knife sharpening stone or a steel sharpener, and both work as well as each other.

1. If you’re using stone, place it on top of a damp tea towel on a flat surface. 
2. Hold your knife at a 20-degree angle and move it from tip to heel 10 times.
3. Turn the knife over and repeat on the opposite side. An even, comfortable stance ensures the pressure applied to your knife wears the blade evenly. 
4. If your stone has a fine side turn it over. Starting from the tip of your knife to the heel, work your way along the edge in a small circular motion to remove any burrs.
5. Turn the knife over and repeat on the opposite side. 
6. If you’re using a steel sharpener, run your knife from heel to tip 5 to 10 times.
7. Turn the knife over and repeat on the opposite side. 

Kitchen knives should be sharpened every 3-4 months on average, or as soon as they start to feel dull.