Sharpening knives

• How to choose the right kitchen knives
• Where to buy kitchen knives
• Choosing your knives
• Sharpening knives

So you've invested in a knife that will make you the next Nigella. Well, unless it's sharpened correctly your money will be wasted. Ideally, this should be every time you use it – here are your options:

• The European method of sharpening is to use a 'steel'. Old- fashioned steels were a cylindrical metal rod with grooves, but modern steels are ceramic or diamond-coated and more effective. It's essential to maintain the correct angle when using a steel (20 – 30 degrees, depending on the style of knife), otherwise you could end up doing more harm than good. A flat, diamond steel will never blunt and is more abrasive, so works quickly, but take extra care as any mistakes will be more exaggerated. A ceramic steel works less quickly, but removes less metal, so prolongs the life span of a knife.

• A mini, pull-through sharpener has a knife guide and ceramic wheels placed at the ideal angle to give a perfect finish, so is a foolproof way of resharpening steel knives.

• The traditional way of sharpening a Japanese knife is on a flat, abrasive surface called a whetstone. Combination stones with a variety of abrasive surfaces for honing blades are available relatively cheaply. Some also have a guide to ensure you keep the correct angle when sharpening your knives.

• It is possible to get knives professionally sharpened, but make sure they know exactly what they're doing: a grinder that takes off excessive amounts of metal can do more harm than good.

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